Nathan Booth

Nathan Booth Head Chef Moore Restaurant
Hill Dickinson Stadium Everton FC
Aramark UK

I’m incredibly honoured to share that I’ve been awarded Chef of the Year. 🏆Cooking has always been more than just a job ...
06/03/2026

I’m incredibly honoured to share that I’ve been awarded Chef of the Year. 🏆

Cooking has always been more than just a job for me — it’s a passion, a craft, and a constant journey of learning and creativity. To be recognised with this award means so much and is a moment I’m extremely proud of.

This achievement wouldn’t be possible without the amazing team I’m lucky to work alongside every day. Their dedication, talent, and support push me to keep improving and striving for excellence in everything we create.

A huge thank you to everyone who has supported me along the way — colleagues and mentors, who inspire me to keep doing what I love.

Here’s to continuing the journey, creating amazing food, and aiming even higher. 🍽️✨

Cowboy steaks - approves. Keeping it simple with home grown Rosemary & Thyme fresh garlic and extra virgin olive oil va...
16/09/2025

Cowboy steaks - approves. Keeping it simple with home grown Rosemary & Thyme fresh garlic and extra virgin olive oil vac packed to lock in that fresh taste.

MOORE. A journey through flavors on the pass - Lake Distri...
30/08/2025

MOORE. A journey through flavors on the pass -
Lake District lamb with Roscoff onion, peas & rich lamb jus
Cured salmon with horseradish cream, fresh salad & dill Confit duck compressed plums, silky purée & crisp spinach
Yorkshire blue with celery salad, tea cake & cranberry chutney

Crafted to celebrate balance, texture, and seasonality

I’m Nathan, a 33-year-old chef from Liverpool with a career that’s taken me across kitchens in Liverpool, Manchester and...
19/08/2025

I’m Nathan, a 33-year-old chef from Liverpool with a career that’s taken me across kitchens in Liverpool, Manchester and the Wirral. Cooking has always been more than just a profession for me — it’s a passion built around great ingredients, creativity, and the joy of bringing people together through food.

Away from the kitchen, I’m a proud dad to two amazing boys, and I spend as much time as I can on the rugby field coaching, or on the golf course chasing that perfect round. Balancing family, sport, and my love for food keeps me motivated and inspired every day.

This page is a place to share my journey — from life in and out of the kitchen to the dishes, stories and experiences that continue to shape me.

The First Guest Night Chef is revealed MBE is coming to the Kitchen 22nd and 23rd October Book your seats fast cause I...
31/08/2024

The First Guest Night Chef is revealed

MBE is coming to the Kitchen 22nd and 23rd October

Book your seats fast cause I can see this selling quick, link will be in my Bio

With many more Guest Chef Nights to come keep watching out for the next one 👀

You are invited 💜This June 14th I am teaming up with local chef Eddie Kilty, founder of Kilty & Co, to host a special ta...
17/05/2023

You are invited 💜

This June 14th I am teaming up with local chef Eddie Kilty, founder of Kilty & Co, to host a special tasting menu in collaboration at Panoramic 34

Both of us rising stars in the Liverpool food scene, showcasing the very best of contemporary food, using the finest of ingredients from the North West and the UK.

Book now on www.panoramic.com or call us on 0151 236 5534

Ras el hanout Monkfish, Mussels, Sea Herbs, Salsify 🐟 📷
19/02/2023

Ras el hanout Monkfish, Mussels, Sea Herbs, Salsify 🐟

📷

Guess I’ve never been one to say no to a new challenge coming soon.
19/10/2022

Guess I’ve never been one to say no to a new challenge coming soon.

Mackerel, buttermilk, cucumber, gooseberries 🐟
28/09/2022

Mackerel, buttermilk, cucumber, gooseberries 🐟

Heritage Carrot, Pesto, Roscoff 🥕
28/09/2022

Heritage Carrot, Pesto, Roscoff 🥕

Cured Sea Trout, Kohlrabi, Lovage, Yuzu, Furikake 🐟
28/09/2022

Cured Sea Trout, Kohlrabi, Lovage, Yuzu, Furikake 🐟

Spilman Asparagus, Burnt Leek, Ricotta, Wild Garlic
16/04/2022

Spilman Asparagus, Burnt Leek, Ricotta, Wild Garlic

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Central Liverpool

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