The London Carriage Works

Set between Liverpool's famous cathedrals, this chic boutique hotel restaurant is fast becoming a landmark in its own right. Plaudits have rained down on chef Paul Askew's cooking since the restaurant's launch in 2003 and it can lay claim to providing the city's finest dining experience. The eclectic menu has a modern European feel that encompasses a light fresh starter of pan seared blue fin tuna served with claremont farm asparagus (provenance is taken seriously here) and citrus hollandaise and a substantial main of loin of iron age rare breed Duroc pork with trotter, white radish, morel mushrooms and rosemary beurre blanc. Regular wine makers dinners pair a six course gourmet meal with wines chosen by a guest wine maker.