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.
Join us on the Fifth, our dining room at the top with the Liverpool Cityscape as the backdrop to your evening!
Enjoy The London Carriage Works with friends, family or fellow workers for festive fun!
Join us for lunch or dinner in the restaurant, have a party in the Residents’ Lounge or book any of our private dining rooms, especially The Fifth; our room at the top with two walls of glass looking across the city below – a magnificent space to come together and enjoy a private celebration.
To book a table in The London Carriage Works please call Chelsie on 0151 705 2222 or email firstname.lastname@example.org.
If you are booking a table for six people or less then you can also book online (click on the book a table tab at the top of this page).
Make a night of it and book a room at Hope Street Hotel
Kitchen News – The London Carriage Works moves to the Fifth floor from Sunday 3 July to Thursday 7 July
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.
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.