Andy p @blackpool (17 September 2010)

I have eaten here only once and what a mistake that is only to have been once. This was by far the best meal I have ever eaten. My wife and I went here for my birthday in June and I still talk about it, now in September. The food was amazing, the restaurant was amazing and the entire experience was awesome. I have been to America and Canada and had steaks out there, but none can compare to the steak or the adventure of eating at Nutters Restaurant. To sum up the night I had here, would be put into two words - the best!

Adam from work (8 August 2010)

Having worked in catering for over 15 years the first thing that came to mind when arriving in Nutters was - how does a place as big as this, survive a massive credit crunch? The answer is simple - it’s very, very good. As you arrive at the impressive building you will notice the private registration of Andrew Nutter’s car, parked around the side of the restaurant. A good sign as it is rare to find the chef actually cooking in the restaurant of his name nowadays. When you walk inside Nutters, you are instantly greeted with a warm and friendly welcome and ushered to the slick looking lounge for drinks. We had booked on the gourmet menu and we were a little worried because my wife is pregnant and we thought we would have to explain what she could and could not eat. Our worry was short lived. A waiter came over to confirm we would still like the gourmet menu, we were asked is there anything you don't like or have allergies to. Just as I was about to launch into a massive list, my wife mentioned that she was pregnant. The waiter simply smiled and said with such confidence that this was not a problem. I knew straight away that there was no need for my silly list. Within a moment we were presented with a chicken liver parfait and my wife smiled and said, ‘I'll just miss this course out’, but then seconds later a waitress arrived with an apology from chef because the parfait would not be suitable for my wife and presented her with her own personal canapés. Before we even moved to our table I was very impressed.

As we didn't know what we were going to be eating we decided to opt for a simple Chablis to accompany our meal. My parents and I polished this off by the third course and automatically asked for another. Just as our second bottle was about to be opened by Mr Nutter Sr. himself, we asked if he could recommend us something different that would go with our next course, we told him what we liked and he recommended a Chilean Chardonnay that was actually cheaper than the Chablis we had been drinking. The wine recommendation was fantastic and it actually made a great meal even better. We will definitely be going back to Nutter’s and I urge you to do the same. At a time when restaurants are cutting back, cutting corners and penny pinching, Nutter’s seem to be doing the opposite. Each course was delicious. The attention to detail is excellent even down to the quality of the coffee and homemade petit fours. There are plenty of very smart, very well trained staff to look after you, the atmosphere is unpretentious and relaxed. The best thing of all is the fact that the extremely talented Chef is actually in the kitchen behind the hot plate rather in front of a camera. In fact, If like me you work in catering, you need to get yourself to Nutter’s just to see how restaurants are done properly.