NORD

The story

NORD Liverpool: Michelin-Recommended Modern Scandinavian Cuisine

Northern Roots, Scandinavian Influence

NORD is a restaurant that wears its heritage on its sleeve. Rooted in Northern hospitality, the team describes their style as "Travelled British": a reflection of Liverpool-born Executive Chef Daniel Heffy’s upbringing and the years he spent cooking in Scandinavia. The result is a menu that feels both grounded and inventive, drawing on local producers while employing refined Nordic techniques.

The Chef Behind the Kitchen

Daniel Heffy’s career is a Liverpool–Stockholm story. He helped set up The Art School Restaurant with Paul Askew, founded the cult Secret Diners Club, and owned Buyers Club. In 2017 he moved to Stockholm to work at Frantzén (three Michelin stars), then became Head Chef at the one-Michelin-starred Adam/Albin. Returning to his hometown, he launched NORD in partnership with GSG Hospitality. That journey shapes every plate: the precision of a Michelin kitchen, the warmth of a Scouse welcome.

Seasonal Cuisine, Local Produce

The kitchen works with a tight network of suppliers: Wards Fish in Birkenhead, Caterite in Cockermouth (with its salt chamber), Growing @ Field 28, North by Sud-oust Charcuterie, Wirral Watercress, and Claremont Farm. The Chef’s Menu – a seasonal tasting experience at £110 – is the fullest expression of this philosophy. Expect dishes built around wild, sustainably caught fish and meat from the North, prepared with a contemporary Scandinavian clarity. There is also a 2- or 3-course Prix Fixe menu for those who want a shorter glimpse of the same approach.

The restaurant’s commitment to sustainability and traceability is not a side note; it is the foundation. Fish are wild and landed by day boats using low-impact methods. Menus change with the seasons, and the kitchen’s creativity is always anchored to what is freshest.

NORD earned a Michelin Recommended distinction in 2026, a fitting recognition for a restaurant that marries genuine Northern hospitality with the precision of a chef who has cooked at some of the world’s best tables.