Not many British chefs have sustained a career at the top for as long as Andy Waters. Over the past thirty years he has run the kitchens of several Michelin-starred restaurants and built a highly respected reputation for refined modern British cooking. At his new eponymously named restaurant at Resorts World, Andy now has a new venue to showcase his tremendous talent. Situated in the heart of Birmingham’s National Exhibition Centre (NEC), Resorts World is a large shopping and casino complex made up of eighteen bars and restaurants, fifty shops, a cinema, casino, spa and luxury hotel.
Waters Restaurant is on the first floor of the complex and has a cosy, comfortable yet modern interior design. Soft leather booths line the dining room wall, while the restaurant’s bright lobby and cocktail area is characterized by deep, yellow sofas and exposed light fittings. When designing the restaurant, Andy was determined that restaurant goers felt relaxed and at home while enjoying his food – whether you are out celebrating a one-off special event or simply want a quick lunch after a morning’s shopping – all are welcome at Waters Restaurant. This is also enforced by the friendly front of house staff, managed by Andy’s wife Beverly.
The restaurant’s menu is refreshingly simple, with a choice of nine starters, eleven mains and five ‘from the grill’ options. Those familiar with Andy Waters’ cooking may recognize a couple of classics from his extensive repertoire. Steak tartare with mustard mayonnaise and pickled cucumber is one such example, as is the popular Waters’ fishcake of salmon, crab and cod with softly poached egg. However, the menu is primarily new, described by Waters as ‘classic British dishes cooked simply with a contemporary twist’. Allergies and intolerances are well catered for at Waters Restaurant, with guests able to request ingredient changes to any of the dishes. The restaurant also has an excellent wine list, which includes helpful suggestions for pairing specific wines with the food.