Wilson's Kitchen

The range at this Southport grill and steakhouse is incredible. With a packed schedule of events and weekly specials, and separate menus laying out a selection of small plates, fish dishes, sides, desserts, burgers, chargrilled meats and seasonal dishes, Wilson’s Kitchen is encyclopaedic in scope. This restaurant in the town centre, by the monument on Lord Street, uses sustainably raised meat sourced from local and global suppliers wherever possible. This goes for the rare-breed steaks, cuts of wild boar and Iberico pork, and the beef that makes its way into the restaurant’s signature burgers.

At the time of writing, Wilson’s Kitchen had introduced its autumn set menu. Choose from one to three courses for a fixed price and get a great introduction to this central Southport steakhouse’s offering – venison tartare and fig salad, beef bourguignon and a classic meat pie made with 28-day dry aged Lancashire beef roasted with bone marrow, peppercorns and juniper berries. You can’t go wrong with the boozy bourbon-drenched plum pot with honey mascarpone or the autumn berry mess to finish. Other special meal deals abound, with steak nights on Tuesdays, a midweek burger and ribs offer, and, of course, a classic British roast on the sabbath keeping this Lord Street restaurant abuzz most nights.

Unique special events are also a strong point at Wilson’s Kitchen. Typical celebrations include a five-course tasting menu exploring wild game (venison, mallard, woodcock, hare), a special All Hallows' Eve menu, a focus on fish and seafood events, and a popular tapas and tipples evening. Southport’s burger fanatics are regulars to this emporium to meat in the town centre, and Wilson’s Kitchen does the burger with inimitable flair, choosing to make their stacks from huge 6oz handmade patties, in-house seasoning blends, specialty cheeses and sides. There’s more: each burger is named after a global location, and uses ingredients typical of the place. The British Bulldog uses three cuts of British beef and Tickler Cheddar while The Nessie uses smoked Scottish mackerel with a chargrilled lobster and Tuscan, Spanish and Moroccan options take the burger to more distant lands. With so much more on offer here, our best recommendation is to book a table and explore Wilson’s Kitchen yourself – you’re going to have to come back for a repeat visit!