His & Hers has been lucky enough to visit Panoramic 34 several times, and it has been a mesmerising, unforgettable experience every time. Set 300 feet above sea level on the 34th floor of the West Tower, it is one of the UK’s high flying restaurants. Ceiling to floor windows offer spectacular 360 degree views of Liverpool city centre and take in the meandering River Mersey and historic docks built from cast iron, bricks and stone. I simply never realised how beautiful Liverpool looks, viewed from a dizzy height, in the round.
WORDS: Jean Hill
The dining room echoes contemporary comfort. The cool tones, crisp white linen, considered accessories and lighting are all understated: the main event, aside from the food, is the view. There is a new lunch menu inspired by the changing seasons. I discovered sea-bream, heritage tomatoes and nasturtiums: so simple and yet sounds so refreshing. I am intrigued to try fermented barley broth, lemon lovage, peas, broad beans and slow cooked egg.
Panoramic 34 will never offer the same experience twice. The changing time, tides and seasons mean that both menus and vistas change depending on the time of year. The captivating beauty of these changes is ultimately part of the restaurant experience.
Cathy Frost, owner of Panoramic 34, opened Thyme Bistro in Oxton last year. There is definitely a French feel to the cuisine, with an emphasis on local produce, delivered at its freshest and finest. I stole a look at the menu and it has some stunning offerings. Minted pea soup, delicious in itself, cleanses the palate for the main event. You can just imagine how good roasted Mediterranean chicken breast, couscous salad, feta cheese, tomato salsa and tempura courgette will be. And it could all be rounded off with strawberry cheesecake. Too good to miss.
In January 2020, Panoramic 34 welcomed a new Head Chef: Elliot Hill, who had come from Oddfellows, Chester. He is a contester in the National Chef of the Year competition. The Craft Guild of Chefs has confirmed that its National Chef of the Year competition will still go ahead this year. Changes were made to the online entry process so that chefs had the opportunity to design menus, cook dishes and take photography during lockdown. Elliot Hill has made it through to the next stage, and will be vying to progress to the final.
From this list of forty, ten finalists will be selected to compete in a cook-off at Le Cordon Bleu on Monday 7th September 2020. This will be filmed and played out as part of the new Hospitality Week with the winner being revealed live on Wednesday, 30th September, 2020.
You need to book in advance for both restaurants, and there will be a two hour slot for diners (at Thyme I think). It is the perfect way to get back out and enjoy fine dining.
For more culinary inspiration, pay a visit to our regularly updated food & drink page.