Bread Street Kitchen & Bar - Liverpool — Restaurant in Liverpool

Really excited and happy to have a Gordon Ramsay restaurant close to home, we decide to book a table a few days after opening to celebrate my birthday which had been two weeks before, but which we wanted to celebrate right there. When booking, everything is fine; to be on the safe side I ask if it would be better to pre-order the Wellington beef (who were dying of curiosity to taste it made by professionals, after having learned to make it at home following the famous Gordon) the manager on duty however replies that there would be no need to pre-order. Finally it's time to have dinner. Promptly seated with kindness, we were also given the opportunity to choose between different tables, which is appreciable. Soft lights, good music and a sparkling atmosphere are breathed in the air. First we were asked if we had any allergies or intolerances that could hinder our experience, but fortunately this is not the case. To start, while we agree on what to take, we order two signature cocktails of the house with olives and peanuts. Unfortunately the menu apart from some good cuts of meat and the Wellington beef does not offer anything really special that cannot be found in some other restaurant in the city at a lower price, while on the contrary they have an excellent wine list. We decide to order the prawn cocktail and the beef brisket as a starter; accompanied by two glasses of Spanish still white wine. As a main course we decide for the Beef Wellington with two glasses of Malbec of the house. Unfortunately the very kind Albanian waiter informs us that unfortunately the Wellington was not available. It happens, it can happen in a restaurant that the iconic dish is snapped up. We decide to order only the starters and ask for a few more minutes to choose the main courses. After a brief consultation with my partner we decide to take only the appetizers and to go somewhere else for the main dishes, we communicate everything to our waiter. After a few minutes, apologizing our waiter comes back telling us that there was a misunderstanding with the kitchen and that the Wellington beef was available and so we decide to confirm the order to have it. The appetizers arrive to be honest a bit disappointing; the shrimp cocktail a little too old-fashioned in presentation and with too much salad and pepper, but good in taste. The Beef brisket instead presented itself with a more captivating aspect, but to our taste a little too strong of vinegar and mustard. Correctly our waiter comes to inquire if everything is going well and having considered that the tastes are personal in any case, we answer that everything was fine. Finally the much desired Wellington arrives, the look is really inviting even if immediately my partner points out that for a 98 pound dish to share in two it had an odd number of slices, but oh well you divide a slice in half and it is solved. Unfortunately that wasn't the only problem though, unfortunately the mushroom druxell was super salty to be inedible. A real shame as the cooking of the meat was exceptional. This time, when asked by our waiter, we pointed out the problem and we were immediately helped by the head waiter who asked us if we wanted to change our plate, but it didn't seem right to waste a big nice piece of meat, cooked perfectly. For this reason the head waiter decides to offer us a trio of desserts. Excellent dessert, especially the kiwi and passion fruit carpaccio. We ask for the bill and it was more or less what we expected, 222 pounds including a 24 pound service charge at discretion and with the desserts offered by the house. Working in the restaurant we also ask to remove the cost of the service because we prefer to leave a cash tip for the excellent service. Overall, unfortunately, the experience did not meet our expectations, especially for the quality / price ratio and the taste. While a note of credit for the excellent service of our waiter and the...

My daughter took me to Bread street kitchen in Liverpool for Father’s Day, 2024. We chose Bread street in order to use a voucher we have been given for an appalling family Christmas meal we had on Christmas Day.

So we went for Father’s Day. Starters were ok but given it was Sunday and father’s day we opted for the Sunday roast beef. It soon became clear that whoever is attempting to cook a roast is incapable. The meat was fine, sadly that’s were it ended. The roast potatoes, sad, pale,carrots and Yorkshire pudding were frozen. The roast potato’s were actually tough, not crunchy, probably deep fried, the carrots tasteless and the Yorkshire was simply too big.  A lone, small wedge of roast cabbage was the only fresh vegetable on the plate. This mess was accompanied by a very strange sweet, lemon cream dish that I was told was a stuffing. Whatever it was it had no place on a  Sunday roast. There was very little care in the way the plate was presented. The extra Mac and cheese, usually a favourite of my daughter’s, was also lacking in taste and probably had too much milk rather than cheese. Disappointing. I  informed the manager of our disappointment, he said he would inform the kitchen. He did comp the drink we had so there was no balance to pay. £31 for a Sunday roast is at the  top of the range in most places  and matches the Gordon Ramsey reputation. This was yet another hopeless attempt by Bread street kitchen to cook what is essentially a simple meal. I suspect they are more used to flipping burgers and deep frying fish and chips. If they can’t make a decent roast at that price they should remove it from the menu. If you pick up that I’m annoyed as well as disappointed you would be correct. I have complained to the company but been fobbed off with”we are sorry” we have informed management and we look forward to welcoming you back” ! We used to be regulars at bread street, breakfasts, and family celebrations. Christmas 2022 was amazing. I’ve eaten at Savoy grill and Riverside. Stunning. If Ramsey’s restaurants have involvement in Liverpool bread street they need to take serious action to review the menu. We have lost a favourite venue, thanks to dreadful food and pathetic response from guest relations. My advice, avoid unless you fancy...

I wanted to share my experience at Gordon's restaurant in Liverpool, GB. This was my first ever time at a Gordon restaurant, but i am a huge fan and watch him regularily on youtube for cooking "lessons" and have learned so much. I also watch all his other shows, I did my first Wellington Xmas 2022 based off his lesson on it, and it turned out perfectly.

I chose a dry aged 1.1 kg prime rib, and actually picked it out of the dry age fridge. I was very surprised to see this as an offering to be honest. A cold prime rib, that would be ready in 20 mins. I was wondering how they could pull this off. They didnt. The centre was perfect, 75-80% of the cut was perfect, 20 percent of the cut was not just overdone but inedible. 20 percent of 1.1 kg is a little over 200 grams and keather is best way to desciibe it. I had to spit it out, not even the best ive ever had bone marrow sauce could save it.

I realize i dont actually "know" Gordon, but if he actually cares about the dishes his restaurants serve like he portrays on the telly, he may want to give a taste test of the product served to me. I also realize the restaurant in Liverpool is not at the same level as his London restaurants, and the price reflects this, but Ive had better prime rib at a medium end hotel restaurant - and for sure they do not start with the same quality or dry aged cut.

I suspect you just cant pull off a prime rib in the timeframe, and yet i did order it. My bad.

I did not tell the staff, i was not looking to get a meal "comped", but i do think Gordon should re-evaluate this choice and test it. I believe he wants a consistent product that lives up to his name, and tonight that did not happen. The presentation though was top notch.

Everything else was good, not blow my socks off great, but good. That said - you cant really screw up bread, burrata, tomato red pepper soup, garlic mash or glazed carrots. I didnt even stay for sticky toffee pudding, my fav dessert, i just needed to leave for fear of saying something to Gordons staff. This is not on them, its...