The story
Tony Parkin and Laura present hyper-seasonal Modern British cooking at Daise, an intimate dining venue in Liverpool that focuses on a chef-led tasting menu. The kitchen selects ingredients based on what is freshest, applying modern techniques to create refined flavours that shift throughout the year. This dedication to quality has resulted in two AA Rosettes for culinary excellence awarded in 2026. Every element of the service supports the food, allowing the Parkins to express their vision without distraction.
Guests navigate a Signature Menu priced at £110, beginning with courses like hot and sour broth containing line caught squid alongside daikon and kaffir lime. Subsequent plates emphasize texture and provenance, such as Newlyn monkfish paired with Iberico ham and a cauliflower coconut sauce, or Herdwick lamb served with preserved lemon and rosemary. The menu also includes hen of the woods mushrooms dressed with pine nuts and shio koji, demonstrating how these dishes anchor the restaurant's British cooking style. Sweet finales feature tarleton raspberry alongside yuzu consomme and creme fraiche for a bright finish.
The Oxton location provides a stylish, neighbourhood atmosphere that suits the structured nature of the dining experience. An optional drink pairing menu accompanies the food, offering selections from fine wines and beverages to complement each course. Patrons may select the full tasting menu or opt for a shorter midweek and lunch version available at £75 per person. This flexibility ensures visitors can engage with the full range of Modern British cuisine prepared in the kitchen while choosing the pace that fits their schedule.
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