Gordon Ramsay’s Bread Street Kitchen & Bar is set in the heart of Liverpool One on Paradise Street, in the former space of Jamie Oliver’s Italian restaurant.
Gordon’s first venture into Liverpool has had our readers excited for months. The bar features an array of their own unique original cocktails and a twist on some retro classics, mixing rums, gins, cognacs and whiskey’s. A wondrous wine list and brilliant locally brewed beers like Love Lane.
Upon meeting our charming host Paulin and the equally charismatic (huge) team, you get the idea that an interview with Gordon’s people would resemble more of a casting, to find only the brightest to deliver his internationally renowned culinary creations. We could wait no longer.
So we started with some Champagne – Veuve Cliquot.
Starters
After a chat with the hugely knowledgeable staff about how best to fully experience today, we decided to try four different signature starters, mains and desserts between the four of us…
Potted Cumbrian Beef Brisket – mixed with grain mustard, seeded crackers and a subtle piccalilli. This was a real taste surprise, super moreish. Seriously Umami. We fought over this dish.
Prawn Cocktail – cucumber, avocado, grapefruit and tobiko. Super clean, fresh with the grapefruit and tobiko (Japanese Flying Fish Roe) really takes this dish somewhere else. Clever.
Spicy Tuna Tartare – wonton crisps, creme fraiche and avocado. This was extra special – some people are a bit afraid of anything tartare, but this was a flavour sensation, we were still fighting over it until dessert time. Something else.
Crispy Duck – watercress, mooli, radish, quinoa, ginger, sesame seeds, orange and soy dressing. Another twist on a classic that did not disappoint.
Mains
We were asked if we were in a hurry as one of the most iconically personal dishes of Gordon’s, often exclaimed (for this group of Bread Street Kitchens) as his signature ‘pièce de résistance’ – The mighty Beef Wellington, served with creamy mashed potato, honey roast carrots and a red wine jus (for 2 to share – allow 45 minutes). This is a showstopper! Henry the 8th level of royal banquet quality. This is one difficult dish to get this perfectly moist and tender. The question is, which of Henry’s wives would he share it with? To be honest it’s such a handsome portion, he could probably bring 3 wives. Just. Awesome.
Steamed Sea Bream – braised leeks, cherry tomatoes. A lovely soft light buttery bream with the added indulgence of brown shrimps.
Roasted Cod – crushed potatoes, artichoke, salted capers, red wine and lemon sauce. A very substantial dish packed full of interesting flavours.
Slow Roasted Cumbrian Saddleback Pork Belly – Braeburn apple puree. Again, these guys are not messing around – perfectly seasoned and crisp crackling top with a butter moist pork body.
Desserts
OK here we go, interestingly two of our four didn’t have a sweet tooth, so it wasn’t a massive scrap over the four (of five) desserts on offer.
Pineapple and Kiwi Carpaccio, passion fruit, coconut sorbet – Whammy! THE eye-brightening palate cleanser! But if you want to ooze into something a little more indulgent…
Monkey Shoulder Chranachan Cheesecake (a beautiful malt whiskey – no actual monkeys were harmed in the making of this dish), raspberry sorbet. This is a spectacular sight with irresistible moreish flavours.
Chocolate Fondant – salted caramel ice cream. One of our guys swooned calling this ‘orgasmic’. Box ticked.
Sticky Toffee Pudding with vanilla ice cream… A solid classic, nicely done.
A massive welcome to Liverpool guys! Looking forward to seeing more of your brands moving into our city that would continue to change our rapidly evolving culinary landscape. Well done team.
Booking advised on 020 7592 7945.
