WELCOME TO THE EXCHANGE RESTAURANT

Book a table at The Hilton Liverpool hotel’s Exchange Restaurant and enjoy sumptuous seasonal cuisine cooked with quality, seasonally-sourced ingredients.

Aptly-named due to the Hilton Liverpool’s location on the site of the Old Customs House, The Exchange Restaurant is situated on the ground floor of the hotel in Liverpool One.

The Exchange Restaurant is open seven days-a-week for breakfast, lunch and dinner, serving exquisite seasonal cuisine, including regional favourites such as Lamb Scouse - prepared with the finest market-fresh ingredients.

Exchange is also available for large parties or private hire. Why not start your evening in style with a pre-dinner drink in PIMA bar?

THE EXCHANGE RESTAURANT- MENUS

The Exchange menus succeed in paying homage to the regional cuisine of yesteryear while encapsulating modern-day Liverpool’s dramatic resurgence, with fresh, innovative interpretations of local favourites and a range of internationally-inspired dishes, cooked with quality local ingredients.

Name: Paula O’Neill

Role: Executive Head Chef

Age: 31

From: Randalstown, County Antrim, Northern Ireland

I’ve been Executive Head Chef at The Exchange restaurant in Hilton Liverpool since 2010, but I’ve worked for Hilton for nearly 15 years, having started as an apprentice in 1996. I took a two-year sabbatical at one point, working seasonally on super yachts and on the ski resorts of Switzerland, which broadened my horizons and taught me a lot of new skills.

I first learned to cook at a very early age, preparing meals at home with my family, which is probably where I developed my passion for traditional, authentic food: simply cooked and honest, using the very best local and seasonal produce.

There are some ingredients I really couldn’t live without, like garlic, potatoes, shallots, ginger, rosemary, lamb neck and broad beans. I enjoy traditionally-cooked, French-influenced cuisine such as Gordon Ramsay au Trianon in Versailles, and I love Heinz Beck’s Michelin-starred Italian restaurant La Pergola at Rome Cavalieri; but if I’d to choose a final, death row meal it would probably be something simple and rustic, like a traditional roast dinner, cooked by my sister and shared with family.

I love working at The Exchange - building a new team and watching it evolve; seeing things take shape and really become my own. Everyone gets on and works hard for each other, because we’re all really proud of what we’re producing.