Simply Heathcotes - Liverpool

Simply Heathcotes arrived in Liverpool and by all accounts has taken the town by storm, as in some of their other places in with this chain the style is fairly minimalist and very design conscious; whilst the cuisine is largely to match, it is not at the cost of ignoring the local culinary culture. This compliment is clearly appreciated by Liverpudlians who flock to it in large numbers, probably encouraged by its convenient proximity to the centre of activity in the city.

Situated on Beetham Plaza, the spectacular glass and granite building symbolises Liverpool's successful Capital of Culture award. Modern marble floors, black and white 'cool' colours retain a warmth enhanced by the front of house team headed up by Heathcote's General Manager Shaun Herbert.

This is also a restaurant that sees its fair share of celebrity watching, whilst business deals of the city are acted out at lunch; be sure to make a reservation for dinner. Busy, bustling, friendly and ably supported by Carl Noller's accomplished cooking, a mixture of British and European dishes are well seasoned and executed, and a Michelin Bib Gourmand to boot. A place to see and to be seen.

As with their other restaurants, the food shows inventive flair but does not ignore popular favourites; dishes might include homemade black pudding tarte tatin with sweet and sour beetroot dressing, char grilled sardines on toast with tomato dressing, salad of Whitby crab, sweetcorn and pickled cucumber to commence a meal with.

Then you might be tempted by a choice of seared sea bream, black olive potato cake, braised baby fennel and herb dressing or roast fillet of salmon with sautéed langoustines, wilted spinach, tomato, shallot and tarragon dressing among an excellent selection of fish dishes, while carnivores are not neglected with chump of Curwen Hill lamb, seasonal spring vegetables and herb dumplings or peppered rump steak with marrowbone, hand cut chips and roasting juices.

Vegetarians are also well catered for with goat's cheese, leek and shitake mushroom terrine with green bean and shallot salad or spinach and sun dried tomato ravioli with puy lentil dressing.

For dessert, there might be a glazed orange tart with chocolate brownie ice cream or bread and butter pudding with apricot compote and clotted cream. There is a wine list that is as good as most and better than many. More information can be obtained from their extremely informative Website, including their latest menus and any special offers, as well as details on private dining and catering for your kids.