The Boat

12/06/2026

You will have seen this popping up across socials over the past week or so calling for a cut in VAT for hospitality from 20% to 10%.

The campaign, expertly spearheaded by , has got off to a great start, with more than 205,000 signatures, but momentum can’t be allowed to slip if it is to reach its one million signature target.

The industry isn’t asking for handouts but for parity - hospitality VAT is significantly lower in other European countries and restaurants over here just want to be given the same chance to survive.

The UK’s brilliant and diverse eating out scene is in trouble and it needs your help. Visit the website and add your name in support and TOGETHER we can make a difference.

🙏🏻🙏🏻🙏🏻

05/06/2026

Before service at The Boat, Liam Dillon is outside watering the garden.

Earlier this year, the Lichfield restaurant was awarded its first Michelin star — but behind the scenes, Liam is still building something far bigger than accolades alone.

From growing herbs and vegetables to keeping bees, chickens and pigs, The Boat’s evolving microfarm is helping shape the restaurant’s identity, one ingredient at a time.

But for Liam, it’s not about perfection or pretending to be fully self-sufficient. It’s about learning, staying connected to ingredients and creating something meaningful for both the team and guests.

Read the full story via the link in bio. https://bit.ly/4uRLa0J

03/06/2026

As Tom Kerridge launches a campaign calling for hospitality VAT to be cut to 10%, he believes a change of government leadership could drive positive change for the sector.

02/06/2026

The chef is helming a coalition of hospitality leaders and industries bodies for the VAT’s the Problem campaign launch

25/05/2026

18/05/2026

The perfect way to start your experience 💫

Crispy beef fat hash browns, and crème fraiche. Discover the full recipe on YouTube now.

15/05/2026

Before you dine, settle in. 🥂

We’ve made some changes to the way an evening at the boat begins ... and we think you’re going to enjoy it.

From now on, guests will start in the lounge with a first drink and snacks before heading through to the restaurant. It’s a small change that makes a big difference, giving you a chance to relax and settle in before the main event.

The details are still coming, but the feeling is already exactly what we hoped for.

12/05/2026

We’ve been quiet for a little while, and this is why. ✨

The restaurant has been completely reimagined and honestly, we couldn’t be happier with how it’s come together.

This is a space that finally feels like us - a proper reflection of where we’re taking the food and the whole experience.

It’s been a labour of love, and we can’t wait to have you in to see it for yourselves.

12/05/2026

🦀