Upstairs at the Bluecoat, the restaurant at Liverpool’s Bluecoat art centre, is set to reopen next week after a fire forced it to close in May.
The Bluecoat is housed in the oldest building in Liverpool’s city centre, which underwent a £12.5m refurbishment completed in March this year.
The 80-cover restaurant is run by Tate Catering, which won the three-year contract to manage the eaterie in 2006.
Head chef at the Bluecoat is Matthew Burns, who works alongside Tate Catering executive chef, Sean Davies and head sommelier Hamish Anderson.
Robin Bidgood, chief executive of Tate Catering said the group was saddened by the fire and the devastation that it caused.
“While we have been closed our team has been working with new suppliers to build our seasonal menus. We look forward to welcoming people back into the restaurant and showing them new menus that offer great quality and value for money,” he said.
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By Kerstin Kühn
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