news & offers

Wedding Showcase – Saturday 3 September

Katherine and peter

Come and see how we say ‘we do’

12noon – 4pm

See our chic rooms and spaces all set up to give you an idea of your special day. We will also be joined by a selection of our recommended florists, photographers, make-up artists and wedding dressers. (more…)

Next Wine and Cheese Evening – Thursday 15 September


Two things for a good life: wine and cheese

…and crackers and chutney and grapes and friends and figs.

£35 person

Join us on the Fifth, our dining room at the top with the Liverpool Cityscape as the backdrop to your evening!

view from fifth


Continuing our fabulous evenings of jazz – Friday 23 September

Jazz night

Friday 23 September, 7pm – £30
Includes a two course dinner and a glass of wine

Or, if you just want to come for the music, arrive from 8.00pm and pay £9 per ticket.


Winemakers’ dinner with Boutinot Wines

Winemaker's Illustration

We are delighted to welcome back Master Sommelier Nigel Wilkinson from Boutinot Wines for this winemakers’ dinner – a master’s voice on pairing and tasting!

Thursday 6 October, 7.30pm

Seven courses and seven wines – £70 per person


Wine and Dine Mondays


With two courses from our rather good prix fixe menu, we’ll add a complimentary bottle of Bodegas Borsao, Macabeo or Garnacha for you both to share.

Available from 12noon – 3pm and from 5pm – 10pm

£19.50 (more…)

Kitchen News – The London Carriage Works moves to the Fifth floor from Sunday 3 July to Thursday 7 July

New kitchen landscape

We’ve now been open 24 hours a day, 365 days a year for over 12 years, with an estimated two million plates of food served it’s high time for The London Carriage Works kitchen to receive its own TLC Work.


Cheshire Saffron

Saffron 1

Searching out high quality ingredients is something we all love to do, but seldom are we so lucky as to have them growing in our own back yard. Fortunately for us, and due to the painstaking work of brothers Peter and Douglas Gould, The London Carriage Works can proudly boast the exclusive use of Cheshire Saffron.

Native to Greece and Southwest Asia the Monomorphic clone known as Saffron is not a spice you might expect to flourish a short drive from our front door in the beautiful surroundings of Delamere Forrest. However, when Peter, a Doctor of Plant Molecular Biology and brother Doug, with his years of experience in marketing and sales, teamed together that is exactly what they achieved.  From laboratory to green house and now to a full plantation, the brothers strive for excellence by hand picking the individual saffron strands to ensure their beloved spice stands alone in quality and purity. Like them, we are proud to work with such a high quality product and knowing exactly where it came from makes it all the more satisfying and delicious, as we hope you will agree.

Cheshire Saffron currently features in our Spring a la carte menu – Brixham crab and Cheshire Saffron ravioli with lemon grass, ginger sauce and English asparagus

NB –  It takes 4,500 crocus flowers make up one ounce of saffron spice.

Read more about Cheshire Saffron here.