The Boat in Lichfield combines rustic charm with contemporary elegance. Its canalside scenic location makes for a picturesque and tranquil setting. Most of the restaurant’s ingredients are grown or raised on its micro-farm, which includes bees, chickens, pigs, a trout farm, and a vast array of vegetables.
The restaurant’s interior exudes warmth and character, with exposed wooden beams, cozy fireplaces, and tasteful decor that reflects its waterside location. The atmosphere is inviting and relaxed. Large windows provide stunning views of the canal. All this is a far cry from The Boat’s origins at this site when the walls and decor resembled a roadside pub.
The Boat's menu is a testament chef owner Liam Dillon’s commitment to refined British cooking with a lightness of touch. His career has spanned some of the world’s best kitchens, including Marcus Wareing at The Berkeley, Five Fields, and stints at Noma and Eleven Madison Park. Starters feature enticing options like crispy calamari with garlic and herb aioli, or a rich duck liver pâté served with red onion marmalade and toasted brioche. Each dish is thoughtfully prepared to showcase the quality and flavour of the ingredients.
For main courses, The Boat offers a diverse selection that caters to all tastes. Seafood lovers might opt for the pan-seared sea bass, served with a lemon and caper butter, crushed new potatoes, and seasonal vegetables. Meat enthusiasts can enjoy the slow-cooked beef brisket, accompanied by creamy mashed potatoes, roasted root vegetables, and a red wine jus. Vegetarian diners are well catered for with dishes like the roasted vegetable and goat cheese tart, served with a fresh mixed salad and balsamic glaze.
Desserts at The Boat are indulgent and satisfying, with options such as the warm sticky toffee pudding drizzled with butterscotch sauce and served with vanilla ice cream, or the tangy lemon posset with raspberry coulis and shortbread biscuits. Each dessert is beautifully presented, the influence of Liam’s storied career on show.