Simply Heathcote's

Frommer's Review

An outpost of the "chef of the north," Paul Heathcote brings his Lancashire hot pot to the center of Liverpool. It's been an immediate success since its opening. The stylish decor is designed along clean, modern lines, and the freshest of ingredients are used. Try pan-fried filet of sea bass with lobster risotto or else roast breast of Goosnargh corn-fed chicken with spring baby vegetables and tarragon butter. Of course, those old favorites such as Heathcote's black pudding hash browns also appear on the menu. Other temptations include roast pheasant with caramelized spiced apple, beet, and Savoy cabbage.

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