Twenty Eight

Have you sampled our new wine list yet?

As the weather takes a turn why not try the Record Sun Shiraz, from south east Australia.

A wine that celebrates Australia’s best loved variety, with soft and juicy plummy fruits, balanced by smooth and savoury tannins.

Perfect for a rainy day.

The majority of our wine list at twenty eight is now vegan friendly, with a focus on organic, natural and biodynamic wine making.

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A hearty plate ready for the weekend.

Smoked Mussels with devilled nduja sauce served on toasted sourdough from .

A savoury crunch from the sourdough with just the right amount of spice.

The chefs Table + Growing Field 28

Why not join us for lunch next week?

Choose three plates from our tapas-style menu for £20.

Book now for our lunch sittings from 12 - 2:30pm on Thursday, Friday and Saturday (link in bio).

The Chefs Table, Chester + Growing Field 28

On the twenty eight menu this week...

‘Tartare’ West Midlands Bavette Steak with white soy sauce, crispy chilli and straw fries.

The perfect appetiser or sharing plate to accompany a glass of our newly added vegan wine.

Book now for lunch or dinner (link in bio).

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What a 12-months it’s been.

A great shoutout from to round it off, amongst some of the best farm-to-table restaurants in the UK.

“It’s all rather mouth-watering” - that’s what we like to hear!

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The peak of the summer harvest…

From the earth to your plate in under a day.

bunched beetroots + heirloom tomatoes + mixed courgettes + so much more.

New dishes dropping soon. Come and taste the season.

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From every region and for every palate, hand-picked by .

All wines available at twenty eight are now vegan friendly, with a focus on organic, natural and biodynamic wine making to offer a modern take on classic grapes including field blends and orange wine.

Paired to perfection with your choice of small plates, choose from our wine list or just ask the team if you can peruse our big sister, Chef’s Table’s full cellar list.

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From next week, we’ll be changing our opening hours slightly.

Moving forward, we’ll be open for evening service from 6pm every Wednesday and have made the decision to remain closed on Sunday’s.

Whilst we love having you join us for Sunday brunch, there are so many brilliant brunch spots across Chester and nearby to Pepper Street which we are just unable to compete with. Instead, we want to offer our guests more mid-week dining sittings from our daily-changing menu of tapas-style small plates.

We will however continue to do Race Day Brunches throughout the year (unless this falls on a Sunday) and you can always book in with our sister venue and neighbour, Chef’s Table, for Sunday Lunch every week.

Monday: Closed
Tuesday: Closed
Wednesday: 6-9pm
Thursday: 12–2:30 pm, 6–9 pm
Friday: 12–2:30 pm, 6–9:30 pm
Saturday: 12–2:30 pm, 6–9:30 pm
Sunday: Closed

Book now (link in bio).

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Some shots from our team’s latest visit to our farm, Field 28.

Where micro-greens + heirloom variety vegetables + wildflowers flourish without pesticides.

The field’s dedication to sustainable farming practices ensures every ingredient is fresh and eco-friendly.

Come and try laidback, sustainable dining for yourself with our daily-changing farm-to-table menu.

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C**ktails + weekends = essential combo.

From house classics to specials with fresh, homemade cordials and garnished with Field 28 micro herbs – just take your pick.

Thinking about joining us? Book now: https://www.restaurant28.com

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A great-value leap around the world, full of flavour, fun and charm.”

Another fantastic national review, this time from William Sitwell in The Telegraph.

We’re so pleased to receive this recognition! It’s amazing to see our restaurant being praised and Chester being highlighted as a destination.

A massive thanks to our incredible team, great suppliers and loyal customers. We couldn’t do it without you!

Make sure to check out the full review.

This week’s dishes.

For the fish lovers:

cod kiev + summer truffle + chive butter + white onion soubise + leek mayo + confit leeks.

For the meat lovers:

salt aged picanha steak + fermented onion + 28 chimichurri + potato puffs.

Something for everyone. Book now: https://www.restaurant28.com

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The magic of zero-waste dishes.

Partnered with Field 28, our commitment to sustainability means we cater our daily-changing menus to the latest seasonal yield.

The majority of our fresh ingredients comes straight from the field or other local suppliers, ensuring every dish is a celebration of freshness.

This also give us the opportunity to get creative in the kitchen, with Chef .tanner96 pulling together some stand-out zero waste dishes.

Swipe to see some of our most recent favourites from the year so far. There’ll be plenty more where that came from this Autumn.

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You know what the last Wednesday of the month means...

Two words. SIU. TANG.

East Asian-inspired street food. 90’s hip hop playlist (we'll be turning up those speakers). Mid-week cocktails.

Catch our next pop-up on Wednesday 31st July.

DM or call us on 01244 848528 to secure your table. Anyone working in hospitality will receive 20% off bookings.

The Chefs Table + Growing Field 28 + Siu Tang

Race you to twenty eight…

Toast a bellini or two at our Chester Races Brunch.

Enjoy sourdough crumpets served with poached eggs and hollandaise + farm baked sourdough toast + specials like our house-cured trout pastrami.

Available from 10am-12pm on every racing fixture.

Swipe to see all our upcoming dates, as well as our current menu.

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Fresh greens and beets.

tenerumi cannelloni stuffed with ricotta + salt baked chioggia beetroot + puffed wild rice.

Pair with one of our larger meat or vegan dishes or with an assortment of small plates.

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An honour to be named with some of the best.

Great to be included in a recent round up by on the UK's 'most authentic farm-to-table restaurants.'

Showing off Cheshire's best from Field 28.

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Trout, New York deli-style.

house cured trout pastrami + hung yogurt + dill pickles + 28 sweet and sour rhubarb.

The trout is cured in salt and sugar for 24-hours, before washed then brushed with black treacle, rolled in a classic New York deli-style pastrami rub.

Chefs kiss. Try it this week.

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Our croquettes are back this week, with a slight makeover.

ham hock + red leicester croquettes + reggiano.

Swipe for a glimpse of all that goodness that’s inside.

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Bringing the field to Pepper Street.

Our Summer Supper Club will be returning in September, where we’ll be celebrating the late summer produce from Field 28.

Make sure to keep an eye out for the official date. For now, here’s some dish highlights from our first evening in July.

- Globe artichokes + whipped ricotta + oyster leaf and artichoke beurre blanc.

- Octopus al pastor + field 28 courgettes + confit red peppers.

- Creedy carver duck + confit duck leg vol au vont + parsley mayo + caramelised yeast + side of heritage tomatoes + minus 8 vinegar and marigold.

- Rum soaked tres leches + bbq summer peaches + brown butter and cinnamon butter cream.

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Fresh from the field.

cheshire leek and ham hock terrine + pickled mustard seeds + 28 living salad.

Our living salads arrive on-site in trays so we can water them ourselves and continue to use them throughout the week.

Zero-waste. Zero regrets.

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July’s colour.

A true taste of the British summer, straight from Field 28 to our kitchen.

July’s harvest delivers peak-season produce bursting with flavour and vibrancy, making it the perfect time to savour the freshest ingredients.

This purple hispi will temporarily feature in one of our favourite regular dishes:

hispi cabbage + vegan confit garlic and parsley butter + black garlic ketchup.

Come see and taste for yourself. Book now: https://www.restaurant28.com

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The summer yield has arrived.

And the field really does come alive at this time of year.

mixed courgettes + little gem lettuce + baby beetroot + tomatoes + carrots + heirloom cucumbers.

Our menu changes frequently as we craft our dishes around the farm’s daily produce harvest.

Providing garden-fresh flavour from the field to the fork, no matter the season.

Chef's Table + Growing at Field28

Hitting the twenty eight menu this weekend…

pork ribeye (brined and cooked overnight) + british corn and kaffir lime puree + field 28 red russian kale + pickled tokyo turnips + pickled borrenta onions.

Or if you’re joining us at lunchtime, enjoy this dish served with pork belly – swipe to see.

Book now or walk-ins always welcome.

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Did you know you can book twenty eight exclusively for your nearest and dearest?

If you ask us, the best celebrations are the easiest to organise. That’s why we offer private dining for up to 40 guests for any occasion, any day of the week.

We’ll provide seamless service from start to finish, all you need to do is sit back and relax with your guests in our contemporary, relaxed setting.

To discuss your event and private dining requirements, contact us via our website or call us on 01244 848528.

Chef's Table + Growing at Field28

Let's lunch.

Tuck into Chef Jay's innovative, British tapas-style small plates made with fresh Cheshire produce.

Three plates for £18. Five plates for £30. A bargain, if we don’t say so ourselves.

Book your table: https://www.restaurant28.com

Chef's Table + Growing at Field28

Dining with us this week?

Here’s what to expect from the menu and Field 28’s latest produce…

crispy chicken leg + first of the season pak choi + pickled radish and ponzu sauce.

beetroot gazpacho + pickled fennel + smoked white beetroot + baby beetroot.

Book now – open for evening service from 6pm today!

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A cheeky citrus delight.

Recipe from over at .

lemon custard tart + Italian meringue.

Light. Zingy. Ideal for sharing.

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Your favourite mid-week event is back.

Reoccurring on the last Wednesday of every month, Siu Tang returns on 26th June.

Expect Asian fusion dishes + exceptional hip hop tunes + THE Korean fried chicken bao bun that Giles Coren from The Times enjoyed so much.

Book now via our website or call us on 01244 848528 - 20% off for all the fellow hospitality grafters.

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A reminder of our new Sunday opening hours.

We’re now open from 10am - 3pm to see you right through your day of rest.

Until 12pm: expect our usual Sunday Brunch.

From 12pm onwards: dine with our laidback lunch menu, with some brunch classics still available to choose from.

Book now via the link in our bio or walk-ins welcome.

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