The Boat: How Liam Dillon Elevates Farm-Led Fine Dining

Inside Lichfield’s esteemed farm-to-table restaurant, chef Liam Dillon elevates locality into luxury. The Boat stands as a refined expression of craft, cultivation, and modern British dining.

A Chef Shaped by Ambition and Return

Lichfield-born chef Liam Dillon discovered his love for cooking in his grandmother’s kitchen before sharpening his skills at some of the world’s most celebrated restaurants, including Eleven Madison Park in New York and Marcus Wareing at The Berkeley in London. After years spent mastering the demands of elite kitchens, he returned home with a singular vision: to transform a modest roadside pub into a refined dining destination.

That dream became The Boat, now one of the region’s most praised establishments and the proud holder of 3 AA Rosettes.

The Boat: Reinvention With Purpose

When Dillon first took over the property in 2017, the site was far from fine-dining ready — an old-school pub in need of complete reinvention. Through persistence and meticulous restructuring, he reshaped it into a polished, contemporary restaurant that reflects his philosophy: cook with intention, elevate the familiar, and let technique speak quietly but confidently.

Today, The Boat stands as a testament to discipline and vision rather than spectacle.

A Grounds-Driven Culinary Philosophy

Behind the restaurant, Dillon cultivates a micro-farm that expands year by year, contributing ingredients that strengthen the menu’s sense of place. His commitment to self-sufficiency extends to an aquaponics system built during lockdown — a closed-loop interplay of fish, filtered water, and greens growing inside the restaurant’s polytunnels.

It is an ongoing project, experimental by design, and emblematic of his pursuit of innovation grounded in practicality rather than trend.

Leadership Through Calm Precision

In contrast to the boisterous kitchens of his early career, Dillon’s open kitchen is defined by quiet focus. “If I’m shouting, something’s wrong,” he often says — a philosophy reflected in both culture and craft. Three closed days per week give his team balance, while consistently rising costs across the industry demand creativity, discipline, and resilience.

For Dillon, recognition such as The Boat’s three AA Rosettes is welcome, but the real reward lies in building a restaurant defined not by accolades, but by integrity and refinement.

Find out more at theboat.restaurant