with truffle honey, beef tartare with homemade hot sauce, wild garlic and smoked bone marrow, and skrei cod paired with caramelised artichoke, truffle and hogweed. Dessert followed with a dish combining spruce honey, yoghurt, Douglas fir and Granny Smith apple, reflecting Oli’s interest in freshness and restrained sweetness.
Dan’s contributions included smoked cod’s roe croustade with ponzu trout roe and furikake, monkfish with XO, kohlrabi and cockles, and guinea fowl with maitake and spelt.
The meal concluded with a Great British Menu-inspired dessert titled give the dog a bone, a dish that referenced Dan’s competitive journey while remaining rooted in his current restaurant style.
The dinner was priced at £95 per person, with an optional wine pairing available. The chefs confirmed that the menu was fixed, with no alterations for allergies or dietary requirements.
Cooking together in Liverpool
Speaking ahead of the event, Oli said the opportunity to cook alongside Dan in Liverpool was something he had been keen to do.
He said: “I’m really looking forward to working with Dan at his Hope Street restaurant, particularly following his recent excellent review by Jay Rayner for the Financial Times.
"We’ve both spent years refining our cooking since appearing on TV, and those experiences have clearly shaped our food and our careers. This dinner is a chance to share those influences and present some of our standout dishes to guests.”
Dan added that the collaboration was as much about spending time together in the kitchen as it was about the food itself.
He said: “Cooking with Oli is going to be brilliant. I’m excited to spend time in the kitchen together and to create a truly memorable evening, giving us both the opportunity to showcase some of our favourite dishes.”
