According to us…and the Michelin inspectors
It’s a hard life being a Michelin inspector, on the road from January to December, trying out high end tasting menus and celebrations of seasonal produce all year long. Bring on the tiny violins to play a concerto of sympathy.
All this slaving away at the coal face of gastronomy does mean that the Michelin Guide, at least the online version, contains regular mini updates, like precious amuse bouches before the Guide in full is published each March.
Inspectors praised the ‘bold, distinct flavours with quality produce underpinning it all.’ It’s a recognition of Sheridan’s inventive and inspired style of cooking.
August sees only twelve new entries, one of which is 8 by Andrew Sheridan in Liverpool. To some extent, this is a bit of a surprise, given that it only opened in April after relocating from Birmingham.
The restaurant has hit the ground running and if you’ve had the pleasure of a seat at the intimate Chef’s Table, then you’ll agree that leaving out 8 by Andrew Sheridan would be a far bigger surprise.
Inspectors praised the ‘bold, distinct flavours with quality produce underpinning it all.’ It’s a recognition of Sheridan’s inventive and inspired style of cooking.
Sheridan said: “We have only been opened a few months so to be already listed in the online Michelin Guide is absolutely brilliant and a testament to the hard work of my team.
“We’ve been busy every night and had great feedback from our customers. Being listed by Michelin is yet another highlight.”
With dishes like include scallop, brown butter and dashi, and wagyu beef with pickles and truffle on the tasting menu, surely it’s only a matter of time before Liverpool’s innovative restaurant gets a Michelin star.
