Reservations have now opened for VETCH on Hope Street

Chef Dan McGeorge has announced reservations are now open for his debut restaurant located in the heart of Liverpool’s cultural quarter at 29a Hope Street in the lead up to opening the doors for the first service on the evening of Friday 10^th May.

Ahead of the opening, Dan has also revealed a taste of what’s to come with the release of a sample menu showcasing relaxed modern British cookery interspersed with Nordic and Asian influences.

Dishes featuring on the first set of menus include: Cod, kohlrabi, sake, sea beet, Beef, aubergine, nasturtium, and Blueberry, liquorice, yoghurt.

Vetch’s five-course lunch menu, priced at £85 per person, is served three days a week Thursday to Saturday, from 1pm. While Vetch’s seven-course dinner menu, priced at £105, is served Wednesday to Saturday from 6pm.

Dan McGeorge commented:

‘’We’ve been building up to this moment for what seems like an age, so I’m excited to be able to announce that our reservations are now open. The team can’t wait to share what we’ve been working on together.’’

’My cooking focuses on using the best seasonal produce, I love taking what’s at its best and treating it sympathetically to produce dishes that are bursting with texture and flavour, and I’m really excited to be able to show the city’s diners what Vetch is all about.‘’

Since taking over the building in March, Dan and partner Georgia have been busily getting it ready to open. Operating over two floors the restaurant has been sympathetically renovated to blend seamlessly with the period Georgian listed building in which it sits, in the vibrant heart of the city. The décor is subtly understated, delivering two intimate spaces with feature block-coloured walls in heritage colours, offsetting simple understated furniture and low lighting.

As diners will discover taste, texture and balance are the fundamental ingredients in Dan’s cooking… Fascinated by Nordic and Asian flavour combinations, he uses these influences to add unique depth of flavour and texture to his dishes, creating interesting combinations and adding complexity to what he cooks.

Book a table on the VETCH website.

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