Our Kitchen, Liverpool

Our Kitchen, Liverpool: restaurant review

Liverpool’s Bold Street has a new meat-free, all-day dining destination in Our Kitchen. Expect vibrant Buddha bowls, spicy vegan scotch eggs and organic Spanish wine

***This restaurant has now closed***

Check out our review of Our Kitchen, Liverpool. A vegetarian and vegan all-day dining destination with vibrant Buddha bowls, spicy vegan scotch eggs and organic Spanish wine. If you’re looking to cook your own vegan food, try out 31 best ever vegan recipes.


In a nutshell

Our Kitchen owner Tara Maguire (who also owns a nearby yoga studio) wanted to create a place to eat, drink and socialise that caters to vegans and vegetarians as well as those looking for nutritious food and drink, on Liverpool’s Bold Street.

What’s cooking?

A menu of juices and meals made with fresh, seasonal produce to complement a healthy lifestyle has been designed by launch chef Sean Paul Redding and head chef Katie White.

Breakfast kicks off with the likes of porridge and Bircher muesli with various toppings, as well as a super green omelette and toast with kale, hummus, toasted walnuts, pomegranate seeds and pomegranate syrup.

From lunchtime onwards it’s all about balance with soup and salad, alongside mac and cheese and nachos. Order colourful Buddha bowls with teriyaki-grilled tofu, spinach and avocado with Asian dressing or, if you’re sharing, the small plates are ideal – scotch egg, vegetarian or vegan (with a spicy tofu heart).

Our Kitchen, Liverpool

What’s the room/atmosphere like?

There’s a relaxed feeling to the space here and a minimalist décor gives a nod to Scandinavia, with neutral colours, polished wood, tiled walls, and bulbs suspended from the ceiling with vibrant multi-coloured wiring.

The main dining area gives way to a curved counter and chilled section at the far end of the room, where you can choose from power balls, sandwiches and smoothies to eat in or take out. There’s a shelf of wines, which can be taken out, as well, and colourful artwork of the owner’s dog (dogs are welcome here, too).

Our Kitchen, Liverpool

Menu must-orders and misfires

Panko-breaded olives with herby vegan yogurt should be ordered whatever your appetite – you’ll keep returning for more, long after the last bite. Brie and mango quesadilla was surprisingly light, with salad leaves and avocado on the side.

So-called ‘ultimate nachos’ lived up to their name and tasted as good as they looked, with a fiery kick from jalapeños and spicy beans, and moreish toppings of cheese, guacamole and fresh lime. Roasted cauliflower cheese with crispy chilli onions was another winner – the onions giving this familiar favourite a welcome twist.

Our Kitchen, Liverpool

The brown rice, spiced chickpea, roasted vegetable, tofu, kale and tahini Buddha bowl was especially satisfying, thanks to delicate spicing and creamy coconut. Sweet potato and spinach frittata complemented by tangy feta, and the golden-yolked Scotch egg were further highlights.

Our Kitchen London

Raw desserts, including lemon curd power ball and chocolate and cashew cheesecake, are an interesting finale. Chocolate brittle had plenty of texture from added fruit and a pleasantly bitter flavour.


What about the drink?

Choose from smoothies, nut milks, shots and tonics as well as vegetarian and vegan wines and beers, some of which are also organic. We tried a ‘green giant’ signature smoothie, a refreshing blend of avocado, banana, spinach, pineapple, coconut water and spirulina.

The Viña Elena Familia Pacheco (Jumilla, Spain) was the perfect match to our eclectic dinner, an excellent vegan and organic wine, which was fruity and soft and far too easy to drink.

The verdict

Our Kitchen is a vegetarian and vegan restaurant that has wide appeal thanks to its easy-going, positive atmosphere and reasonable prices (small plates from £3.75, salads from £4.95 and Buddha bowls at £10.50). Worth popping into if you’re in the area and craving nourishment.

Our Kitchen

84b Bold Street


L1 4HR


Words and images | Camille Allcroft, written May 2017