'It'd be historical': Liverpool chef who may be the answer to earning city its first Michelin star

A Liverpool chef who has caught the attention of Michelin says he'd "love a star" but his main goal is to "make sure the customers are happy and keep everyone in a job."

Andrew Sheridan opened '8' last year on Cook Street, Liverpool city centre following the success of his previous site of the same name in Birmingham. The chef's other Merseyside restaurant, OXA, at the property that housed Michelin-starred Fraiche for years in Oxton, quickly followed and the two venues now feature in both the AA and Michelin Guides.

'8', which offers a tasting menu, describes itself as "one of the UK’s most progressive dining experiences". The restaurant seats 16 people and "all guests dine together, enjoying the same unique, immersive sensory experience and nostalgic storytelling, which is focused on food, drink and music".

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Andrew Sheridan was born in Liverpool and grew up in North Wales, beginning his career as a chef when his dad got him a job at a local pub. He told the ECHO: “There’s no love story about my grandmother teaching me how to cook. I didn’t actually want to be a chef.

“I got into it because my dad got me a job at the local pub and then realised that there’s more to cooking than just microwaving food - which is what we were doing there - so I went and started working in some decent places. When I was 20, I worked for Michael Caines who had two Michelin stars and he basically taught me how to be a chef."

Sheridan moved about, working at different restaurants and further building his experience, until he found himself at Birmingham restaurant, Craft, where he