Gordon Ramsay’s new Bread Street Kitchen & Bar restaurant opened in Liverpool last month.
Located in Liverpool ONE, the restaurant serves a variety of starters, main courses, desserts and drinks in a contemporary setting. When I arrived, I was greeted warmly by a member of staff and was shown to a small table for two opposite the large ceiling to floor windows, perfect for people watching while I enjoyed my meal.
I was tempted by a handful of main courses, which included steak, beef wellington, spinach and ricotta cannelloni and butter chicken curry, but in the end I decided to go for the fish and chips. The dish consisted of battered fish, chunky chips, mushy peas, tartare sauce and "chip shop" curry sauce, costing £16.50.
READ MORE: Gordon Ramsay says Liverpool has 'never had the respect it deserves'
There’s no denying Bread Street Kitchen & Bar is a pricier dining venue compared to some other restaurants in the city. I'm sometimes wary that you can be paying for the name that’s above the door rather than the quality of the food, but this wasn’t the case at Gordon Ramsay’s restaurant.
When my fish and chips arrived, I was delighted by how delicious the dish looked. The fish was a good size and the golden brown batter looked perfect. The three little dishes containing the mushy peas, tartare sauce and curry sauce were a feast for the eyes - I couldn’t wait to dive in.
My knife cracked through the batter revealing the bright white fish, which flaked into chunks as the knife smoothly sliced through it. The taste was divine and the texture super soft, highlighting how fresh the fish was.
My only criticism of the dish would be the colour of the chips. I prefer my chunky chips a little more crisp, however they were very tasty and went perfectly with the chip shop curry sauce. I’m usually a fish, chips and gravy kind of girl, but I occasionally dip my chips into someone else’s curry sauce to give it a try.
The chip shop curry sauce at Bread Street Kitchen & Bar was absolutely delicious. It had a lovely kick, but wasn’t too spicy, and the sauce had a creamy texture which coated the chips well. I’d have to say it was the best curry sauce I’ve ever had.
The tartare sauce was creamy, smooth, full of flavour and it complimented the fish beautifully. The mushy peas were soft but not runny like they sometimes can be, and they seemed to have a slight hint of mint which I thoroughly enjoyed.
I usually wouldn’t pay £16.50 for fish and chips, however I have to say it was worth every penny. Every component was cooked beautifully and full of flavour. Having eaten fish and chips so many times over the years, it’s rare for me to feel like I’m eating the dish for the very first time, but this is how I felt dining on Bread Street Kitchen & Bar’s fish and chips.
The impressiveness didn’t stop there, though, as despite being very full, I couldn’t resist looking at the dessert menu. A lovely waiter talked me through each dessert, and when I mentioned how full I was, he recommended the Monkey Shoulder Cranachan Cheesecake With Raspberry Sorbet (£7) due to it being light.
I’m not going to lie, I wasn’t too sure what Monkey Shoulder or cranachan was, but the waiter explained Monkey Shoulder is a type of whiskey and cranachan is a Scottish dessert. I’m a big cheesecake lover, and Gordon Ramsay’s certainly didn't disappoint.
It was super light and fluffy, and the flavour was incredible. The raspberry sorbet was smooth and refreshing, a perfect match to the flavours in the cheesecake. The raspberries were soft and full of flavour, and the crumb and chocolate sauce completed the dish.
Overall, I thoroughly enjoyed my meal at the Liverpool Bread Street Kitchen & Bar restaurant. I think the prices are worth it due to the delicious food, friendly staff and relaxing atmosphere. If you’re wanting to treat yourself or a loved one to an extra special meal or to celebrate an occasion, I’d give Bread Street Kitchen & Bar a try.
Bread Street Kitchen & Bar is at 45 Paradise St, Liverpool L1, 3EU. You can book a table here.
Get the top stories straight to your inbox by signing up for one of our free newsletters .
