The story
“8” By Andrew Sheridan serves a modern British tasting menu at 16 Cook Street in Liverpool, and it holds three AA Rosettes for 2026. The same year, it also appears in the Michelin guide as a recommended restaurant.
Sheridan is known for a bold, modern approach to British cooking, with technical precision and personality in each detail. Head Chef Dan works alongside him. The AA's Rosette award for culinary excellence reflects that focus.
The evening menu runs through a long sequence of small plates. Bream comes with wasabi and nam jim, and asparagus with soda bread and smoked eel. Later courses include beef tartare, langoustine with Isle of Wight tomato, and spring lamb. Milk bread with miso butter sits in the middle of the run. Dessert brings passionfruit and coconut, then Gariguette strawberry with sorrel and yoghurt, before petit fours. A pescatarian version can be arranged on pre-order. Menus on the site are samples and change by the day.
A shorter lunch menu is offered on Thursday and Friday, with a two-glass wine pairing available. The evening menu has a full pairing that includes a Japanese Koshu, a New Zealand pet nat and a Rias Baixas white. All guests dine at the same allocated time, so the meal moves together.
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