Chef's Table

After opening a few extra tables for our previously sold-out event, we have six seats left for tomorrow evening’s tasting event with Aiden Byrne, here’s a first look at the menu to be served alongside a flight of six fabulous classic wines!

Fancy joining us tomorrow evening? You can grab a table here : https://tinyurl.com/chefstableaidenbyrne

🗓️ Tuesday, 3rd Sept
⏰ 19:00
🍽️ £120pp
📞 01244 403040
📩 [email protected]

N E W S 💥

As always we are keeping busy and we have quite a few things on the go at the moment with different deals, menus and events across the next few weeks. Here’s the recap on what’s happening at Chef’s Table :

First up, for the next few weeks we are offering 20% off our a la carte menu on Wednesday-Sunday during lunch hours. You don’t need to book this offer in advance as it only applies to the a la carte menu, so if you come in and fancy a bit more variety or trying something new from this menu you can enjoy a little deal. Don’t worry our lunch offer isn’t going anywhere and we still have our lunch offer of “Two Courses for £30, Three Courses for £35” available as always.

Second, we are running our 8 course tasting menu for £80 or 10 course for £100, available Monday-Friday from 6pm. The menu is now available to view on our website, and you can now select this option when booking online. As always if you don’t see the time you want, give us a shout. You can book a table directly here: https://tinyurl.com/CTTastingMenu

Finally next Tuesday we have Liam and Aiden hosting a tasting evening at Chef’s Table, with an eight course menu + wine pairings for £120. We’ve opened a few additional seats for this so if you would like to join us you can grab a seat here: https://tinyurl.com/chefstableaidenbyrne

We’ve had some cancellations this Saturday for lunch and dinner if you fancy a seat, and next week is always one of our quietest weeks of the year so availability for lunch deals and the tasting menu is looking pretty decent at the moment ✌️

General bookings : https://tinyurl.com/bookatchefstable

It’s been three months since joined the team and a very busy three months it has been, with plenty of development (and a few antics) going on behind the scenes.

The time has come to share what we’ve been up to, and next Tuesday we will host a special tasting evening at 7pm. The six course menu is a culinary dialogue, with Liam and Aiden each taking the helm for three alternating courses alongside a fabulous selection of classic wine pairings.

We’ve opened a handful of additional seats for this previously sold-out event, so if you would like to join us please follow the link here to reserve your seat :
https://tinyurl.com/chefstableaidenbyrne

🗓️ Tuesday, 3rd Sept
⏰ 19:00
🍽️ £120pp
📞 01244 403040
📩 [email protected]

Grouse season opens today and we are looking forward to seeing our favourite game fowl back on the menu. New menu coming this week. There will be grouse!

A look back at last year’s grouse special, served with celeriac fingers and leaves, beetroot jus and house pickled blackberries

Looking back on the year I will say it’s hard to get it right when you level up. A lot of problems like the limitations of working in a small kitchen space and not having much in the way of comforts for our guests solved themselves but more space came with its own set of logistical dilemmas from how to get the staffing right to where I hide my squeezy bottles and where I hide myself when I need a break.

A move this big is a bit like opening a new restaurant all over again and behind the scenes it took us awhile to get it right. We’ve had some great successes and a few wobbles in both restaurants when food and service have slipped below the standard we would want. You don’t get a second chance in this industry and you have to get it right the first time. It’s a blow when you get it wrong but also a huge reward when you get it right. I’ve never had much interest in big reviews but the recognition from the Conde Nast award and the national press coverage we got off the back of it was a huge boost to the team as well as the business at a time we needed it the most. Having all the guests and regulars coming in buzzing and celebrating with us knowing that you all took the time to nominate us really made it feel like a success we finally wanted to celebrate. My goal for the year as always is to keep improving on every front and making the food and the guest experience as good as it can be.

On that note we have a few things coming up

This Monday & Tuesday we are extending our summer deal for 15% off your bill. We have good availability tomorrow evening and a few left at peak-time on Tuesday if you fancy a deal plus a menu change and tasting menu coming this week.

3 Sept me and are doing a tasting night. Everyone who registered their interest will be sent details today and any remaining availability will be released later this week to our mailing list.

October we are doing a cider x small plates collab with our friends and a wine event in November with with more details coming around the end of the month.

Right thats enough chat from me now, thank you for sticking around. Back tomorrow.

One year in.

10 years ago I used to do everything myself but as you grow bigger you have to accept that you have to pass on jobs to others who are probably better than you at doing things. I know my style doesn’t always match the brand or at least it doesn’t always float with our guests who don’t know me personally. I have come to accept that maybe a profile full of alan partridge memes and pigeon photos isnt the best way to attract the business I need to pay my £13k electric bill so we now have a team on the socials who are better at this than me.

There is so much that goes on behind the scenes that people don’t get to see and I want to share but there never seems to be enough time to share it because my days get took up with planning and menu prep, developing the team and working service there never seems to be much time left when I’m putting all my energy and creativity into what goes on the plates and trying to steady the ship. It also doesn’t help that I hate being in front of the camera. That said its really important to me that I keep my personal connection to the business. My biggest fear is we end up looking like some high flying soulless chain with all glossy photos and posts celebrating awards and press reviews because the day after it’s just me stood behind the pass with imposter syndrome cringing at how we could look so successful on social media but only have 12 guests booked on a Friday lunch service when we used to do 40.

In an effort to put my fears aside and anxieties aside I’m putting myself out of my comfort zone to get more engaged on our socials again and every two weeks or so I will be sharing a little post from myself to show that I’m still here - a bit greyer, a bit fatter and still as miserable and stressed as ever. I will leave the bumfluffery posts to the social team so if you haven’t seen me darkening your door recently please give me some grief for it next time you’re in. Thanks to everyone for continuing to support us on this journey.

- Liam

Nice little review in for . Great to see get a mention and another gratuitous review of the city in the national press. We’re really proud to be part of a small but strong independent dining scene here in Chester!

has a few free tables tonight if you fancy a bite to eat - as always you can book ahead or walk-ins welcome!

Read the Review: https://www.telegraph.co.uk/food-and-drink/restaurants/sitwell-reviews-twenty-eight-chester/

They say size matters, and one of the perks of having a farm is that our produce gets picked to order and grown to the perfect size. As you can see we adhere to a very strict and ancient system of measurement, with Ciaran’s palm being the golden standard against which all produce is measured. Don’t let those short fingers fool you - this bicolour shiso leaf and courgette blossom have been harvested at the perfect size, ready to be stuffed full of ricotta or romesco sauce... Catch them on our lunch and dinner menus.

💥 We are open! Our new hours are here & we are officially open for dinner on Monday & Tuesday evening + Wednesday lunch.

We’re kicking off the week with 15% off your bill on Monday & Tuesday evenings until 6th August. Reservations are available on Open Table and walk-ins are always welcome!

Glorious weather for yesterday’s trip to . Always good to see our friends in the field and to introduce some of our newer team members to our farm where most of our produce, microherbs and flowers are grown - 18 miles from the restaurant.

There have been some big, exciting changes happening at the field since our last visit. With the growing expanded for another year and a new barn raised where we are looking forward to hosting a few events over the coming year.

We’ve picked and sampled some incredible produce for our menus this week and the cogs are already turning on new dishes for August’s harvest. If you’re in this week, be sure to ask what on your plate was grown at !

“The easiest two rosettes I’ve ever awarded.”

A huge congratulations to the team on regaining our two rosettes, and a huge thank you to all of you who took the time to leave us a review recently. We’ve scooped up a Award from , which is ranked on your reviews against other restaurants across the UK!

Having positive feedback from nationally-acclaimed reviewers and critics is amazing, but it’s the daily reviews you share each week that mean the most. We really do appreciate you taking the time to share your experience with us and take all of the public (and private) feedback you leave us on your reviews.

We are off to for the Food & Drink Awards on Monday and are lucky to have been shortlisted for several awards, including Head Chef of the Year for Liam and Young Chef of the Year for Giorgia. If you spot Liam on the pass this weekend or Giorgia peeking out from the pastry section, give them a thumbs up and wish them luck!

☀️ NEW SUMMER HOURS ☀️ Announcements are coming thick and fast this week, and up next we have a long-awaited, much-anticipated extension of our opening hours over the summer holidays!

From 29th July we will extend our hours to include dinner on Monday & Tuesday from 6pm-9pm, and lunch on Wednesday from 12pm-2:30pm.

Back by popular request, our summer hours will see the return of a seasonal tasting menu showcasing the best of what’s growing at . Liam has also prepared a special menu to feed the next generation of foodies - whether you’re treating the kids to their first special meal or coming in to enjoy a Sunday lunch with the family, we’re happy to advise on great options for smaller palates.

We’re hoping to make our new hours permanent, if we can make them sustainable. If you’d like to join us on these days in the future, please let us know by booking a table!

Reservations are now available online for the following dates from 29th July-32 August :

Monday : 6-9pm
Tuesday : 6-9pm
Wednesday : 12-2:30pm // 6-9pm
Thursday : 12-2:30pm // 6-9pm
Friday : 12-2:30pm // 6-9:30pm
Saturday : 12-2:30pm // 6-9:30pm
Sunday : 12:30-3:30pm

Welcome ! You may have noticed a new face in our kitchen over the past few weeks. We’re really pleased to welcome Aiden to the team, where he will be working across Chef’s Table and on a bit of seed-to-plate development ahead of his next venture.

You know we love a collaboration and needless to say, Liam is buzzing to have a guest chef working alongside him in the kitchen - especially when that chef is Aiden Byrne. If you don’t know Aiden, he’s had a rather illustrious career heading restaurants across the UK and Ireland - bursting onto the scene as the youngest ever chef to receive a Michelin star and more recently resettling in the North West where he continues to elevate the dining scene with another exciting project on the horizon.

You may get to sample some of his newest developments ahead of the crowd - if you’re up for a tasting evening with Aiden Byrne, drop us a message and we will put you on the list for updates. Until then, you can catch him doing his thing at Chef’s Table or over at the farm - if you spot him on your next visit, pop over to the pass and say hello!

MENU DROP 💥 We are finally beginning to see the fields hit their stride after a later-than-usual year, and it’s definitely been worth the wait. This isn’t the volume we would normally expect to see in July, but we can’t blame the produce for being just as confused about the weather as we are. You’ll find something from in every dish on our menu and we’re loving the variety of flavours and ingredients here. Full menus are available to view on our website, including our Lunch Offer of Two Courses £30 / Three Courses £35 and our GF/DF/Vegan menus for both lunch and dinner.

Looking for something a little different this Sunday? With another wet weekend on the horizon, we are retreating indoors and serving up a bit of summer sunshine the way we know best - on a plate 🍽️☀️

Swipe for this Sunday’s Supper Club menu ➡️ and join us for a laid-back evening filled with fresh flavors, great company, and a taste of the season’s finest.

Link in bio to grab a seat, or give us a ring at the restaurant to reserve your space.

🗓️ Sunday, 7th July
⏰ 17:30 arrival
🍽️ £60 per person
🍷 £30 wine pairing (optional) or order your favourite from our menu!

✍️ Book a Table : https://chefstable-restaurant28-events.square.site/?item=1120

Looking to escape the buzz of the races this weekend? You may be surprised to know that race weekends are usually our quietest weekends of the year and the best time to get a last-minute table. With so many restaurants in Chester catering to racegoers, we prefer to avoid the buzz and carry on with ‘business as usual’ - great food, great service, and great cocktails - or mocktails, if you’re driving!

Link in bio to swipe a seat this weekend 👋

Thrilled to share that we’ve been shortlisted in four categories for this year’s Cheshire Life Food & Drink Awards, with picking up a fifth nomination for wider team as Food Producer of the Year! It’s an exciting time for our team and we’re so proud to see them recognised for their hard work.

🌟 Liam McKay - Chef of the Year
🌟 Giorgia Torella - Young Chef of the Year
🌟 Chef’s Table - City Restaurant of the Year
🌟 Twenty Eight - New Opening of the Year
🌟 Growing @ Field 28 - Food Producer of the Year

We’ll be headed to on 22nd July for the awards ceremony and a well-deserved night off with the team, but whatever the outcome we feel like winners already! Stay tuned for the results and keep those fingers crossed 🤞

💥 NEW EVENT KLAXON 💥 On 7th July we’re bringing the much-loved Supper Club to Chester 🌱

Join us for a laid-back evening celebrating some of our favourite summer produce growing this month. Enjoy a summer cordial on arrival, followed by snacks for the table, a trio of starters, main course and dessert for £60. You can add a wine pairing, or purchase your favourite bottle on the evening to enjoy.

Follow the link to view the menu and book a table!

Sunday Supper Club
7th July // 17:30 arrival
£60pp

Sunday Supper Club | Chef's Table + Restaurant 28 Events Join us for a laid-back evening celebrating some of our favourite produce this summer!Bringing the much-loved Field 28 Supper Club to Chester, enjoy a summer cordial on arrival followed by snacks for the table, a trio of seasonal starters, main course and dessert. You can add a wine pairing alongsid...

Congratulations to Cino on winning “Sommelier of the Year” at this year’s . A well-deserved achievement after a year of hard graft building our wine program at Pepper Street. In our wine list you’ll find over 120 wines from 18 countries to suit every palate and budget, each carefully selected by Cino to showcase the diversity (and quirks) of viticulture across the globe. He’s always keen to make a recommendation from a lesser-known grape variety or region to match your preferences, so next time you’re in ask Cino for a lucky dip and leave with a little more knowledge about wine - and a fun fact or two.

Dining in and want a bit more variety? Ask your server to see the Chef’s Table wine list - we’re happy to serve you any bottle on request, or ask if Cino is available to come make a recommendation for you!



📸 :

This week we say a bittersweet ciao for now to Stefano, who has been a core member of our team since our move to Pepper Street last year. We will miss him dearly but couldn’t be prouder as he is off to Liverpool to begin an exciting new chapter at the Barn at Moor Hall. Grazie mille seagull x

⚡️ T O N I G H T ⚡️Our fav duck is back on the menu, doing it’s bit with the first of baby carrots of the season.

roast breast, confit leg, daresbury baby carrots, sesame, coconut butter, sweet lime pickle, pomegranate

Available this week on our a la carte menu.

Menu Drop 📩 Whether you’re after a lunch offer or something a bit more special, here’s a look at whats on offer this week:

New Lunch Offer (Thurs-Sun): 2 Courses for £30, 3 Courses for £35

Lunch Tasting Menu (Thurs-Fri): 6 Courses for £60

Dinner Tasting Menu (Wed-Fri) : 8 Courses for £75

Tasting menu seatings can be reserved online, with dinner seatings available at 6pm, 7pm or 8pm and lunch seatings available any time from 12pm-2:30pm until 14th June.

Link in Bio to view the menus and book a table!

Alongside our front of house positions, our kitchen team is also expanding and we are recruiting a Sous Chef to join our team.

The ideal candidate would have experience in a similar-level role with a passion for British microseasonal dining, good leadership skills and attention to detail.

Please email your interest and any questions you may have to [email protected]

All good things must come to an end, and our 10-course anniversary tasting menu is no exception. As we welcome the bounty of beautiful spring produce from , we will be serving our final 10-course menu on May 31st. Limited reservations are available for next week, so don’t miss your chance to experience this celebration of our culinary journey.

The past six weeks have been truly extraordinary, filled with rave reviews from our guests. Inspired by your feedback, we’re excited to introduce a special 6-course menu during lunch service for the next two weeks, from Wednesday to Friday. This is just the beginning, as we plan to make a seasonal six-course tasting menu a permanent highlight of our lunchtime offerings with a view towards an eight course menu available in the evenings.

But that’s not all! We’re thrilled to unveil our new seasonal lunch menu, expertly crafted by Liam. With a touch of creativity, we’re offering you an exceptional dining experience at an unbeatable price: enjoy two courses for £30 or three for £35. Savour the same fabulous dishes and generous portions, now at a more accessible price.

Join us for these exciting new dining experiences and indulge in the flavours of the season. Thank you for your support over the past decade, and for inspiring us to hit the next ten years running.

🍽️

💥We’re hiring! As we look towards expanding our opening hours this summer and with a few of our team sadly moving away from Chester, we are looking for a server, bartender and manager to join our team from June, working across both and .

Ideal candidates would have an outgoing and enthusiastic personality, proactive approach to work and be comfortable working as a team. In management, we are particularly interested in a candidate who can demonstrate strong team leadership skills while working with a small team on shift.

If you are interested in a position with us, please drop us a DM or email to [email protected]

We’re happy to answer any questions about our restaurants, wages and working hours before you apply, so please get in touch if you’d like to know more!

💥 NOW AVAILABLE : Sadly we’ve had a table of 8 cancel tonight at 8:30pm, meaning we now have two tables of four available tonight at 8:30pm or later. If you would like to join us for dinner, please book a table on the link below:

https://tinyurl.com/bookatchefstable

The 2024 Awards Season is upon us!

For our debut at the Chester Hospitality Association People Awards, we've taken this opportunity to shine a spotlight on some of our less-familiar faces working hard behind the scenes. From those who have grown with us over the years and become the bedrock of our kitchen team, to those who joined us during our move to Pepper Street and dedicated themselves to elevating the dining experience at both restaurants - we're thrilled to take this opportunity to recognise their hard work and achievements.

Oskar Abrams - Young Chef of the Year
Ollie Potter - Head Chef of the Year
Lucian Otves - Rising Star
Cino Noir - Sommelier of the Year
Rob Jeffries - Unsung Hero
Jay Tanner - Chef of the Year

We’ll be sharing a bit more about each nominee and why they were chosen over the next month. Until then, congratulations to everyone - here’s to the first of many nominations for our outstanding team this year!

T E N • Pepper Street // Bubblegum, Pink Peppercorn, Rhubarb

“Now that we’ve come to the end, it’s time to regale you with a final anecdote from our time at Music Hall Passage. We had two kitchens and whoever was working in the prep kiosk was responsible for baking the bread. Every day was Groundhog Day and the chefs would stroll over like clockwork at 11am with the exact same flavour of bread that they baked the day before. I couldn’t take it any longer I told them to get creative with their flavours and think outside the box. The next day they came back with a bubble gum and pink peppercorn loaf. Suffice it to say we sold very little bread that day, but it did make a great flavour combination for dessert.”

Course TEN from our 10 course tasting menu, celebrating ten years of Chef’s Table.

•

Reservations are available Wednesday-Friday at 6pm, 7pm and 8pm until 31st May.

If you would like to reserve a table for our tasting menu, please email us at [email protected] with your preferred date, time, and number of guests.

N I N E • Chester Zoo // Passion Fruit, White Chocolate

“Before starting an events company in 2018, we had been asked to do pop-ups and events in many different places over the years - from an Cluedo-themed tasting menu at the Duke’s Estate, to cooking on a single induction hob in a field in the middle of nowhere with electricity popping every five minutes. Needless to say these events have not always been fun, but they have been memorable. One of
the lasting memories we have from that business and the reason it really all began was being asked to do a pop-up tasting menu event at the Chester Zoo two years on the run. Each year celebrated a different theme and each of the dishes were created to represent the people, places and animals associated with the Chester Zoo. I will never forget driving out of the zoo at the end of the night in pitch black darkness and seeing the lions’ eyes following the van as we left.”

Course NINE from our 10 course tasting menu, celebrating ten years of Chef’s Table.

•

Reservations are available Wednesday-Friday at 6pm, 7pm and 8pm until 31st May.

If you would like to reserve a table for our tasting menu, please email us at [email protected] with your preferred date, time, and number of guests.