Covino Chester

Chalk stream trout ceviche, radishes, pickled beetroot & herbs. Not on the menu today, might be back soon xx

Marinated field 28 cucumbers, charentais melon, chilli & mint. Summer init xx

RETURN OF THE PIES 🥧
We’re bringing back some proper Northern pies.
On Thursday the 26th of September, we will be hosting our first ever pie night.
For £35pp you will receive:
Starter
Chicken, leek & bacon or cauliflower cheese pie for two
Sides
Dessert
We will be holding 3 sittings, 5:30pm, 7pm & 8:30pm.
We have super limited space for the 7pm sitting so pleaseee bare this in mind when booking your slot.
If you’d like to join us please email [email protected] with your preferred time slot and if you’d like a meaty or a veggie pie.
# # #

Confit duck leg, peas à la française & girolles. On today & maybe tomorrow, see you soon xx

We’re extremely proud to announce that we’ve been selected to be part of the Good Food Guides Top 100 best local restaurants in the UK for the second year running. It is such a huge achievement to be included, especially as we’re such a small team. Thank you to everyone who nominated us. Big up the vino, long live Covino xx

Radishes, beef fat butter & salt.

A chip shop classic through a Covino lens.
Crispy fried skate, bbq potatoes & curry sauce.
On til’ it’s not xx

They’re back!!!
The sun is shining, which means it’s lemonade season.
Homemade raspberry lemonade back on the menu this week. As always, just 100% raspberries & lemons, no funny business.
On til’ it’s not xx

Lemon verbena panna cotta, English strawberries & sesame seeds.
Probably on for a while xx

A nice welcome back in the post this morning.
We’re thrilled to announce that we have been included in the Good Food Guide for another year running. As a little reminder we are back from our summer holiday tomorrow, refreshed and ready to welcome you all. Come grab ya fix xx

PUBLIC SERVICE ANNOUNCEMENT 📣
We’re going on our summer holiday between 2nd-20th June. Which means this is your last week to get your Covino fix for a couple of weeks.
A big thank you to everyone who’s dined with us this first half of the year.
Catch ya’ll on the flip xx

Piccadilly Pilsner (aka the beer that made Chris fat).
Our fridges are stocked xx

Beef tartare, black garlic, labneh & a smattering of herbs. Not much more to say other than here for the weekend xx

A little touch of spring. Poached chalk stream trout, risotto bianco & asparagus.
As always, on until its not xx

We’re elated and flattered to have been featured in The Good Food Guide’s 100 Best Local Restaurants of 2023.

As a humble little restaurant in Chester, without the tailwind assistance of PR, based on merit alone, we were drawn from a list of more than 37,000 nominations chosen by the British dining public, alongside careful assessment from The Good Food Guide’s inspectors and editors.

A lovely little pat on the back for the team during their summer break. Thank you to all who supported us!

Following a lick of paint, we’ll be reopening for dinner on Wednesday 19th, having recharged the batteries and replenished the fridges.

We look forward to welcoming you back next week!

We’re ignoring the grey skies because it’s our summer holiday!
We will be closed from 2nd-18th July to get some well deserved r&r. George, Jack & Becky are all jetting off while Chris will be throwing some paint around the walls.
Thank you all for your continued support this first of 2023!!
Catch ya on the flip xx

Crispy Guinea fowl thigh, nước chấm & mint, coriander herb salad.

Guinea fowl thigh brined, breaded and fried till golden.
Nước chấm is a Vietnamese dip that packs a punch with fish sauce, garlic & chilli that George has lovingly bastardised & turned into a mayo.
Rounded off with coriander, mint and chilli dressed with some lime juice for that bit of zing.

As always, no longer on the menu. Thank you for your service 🫡

We got bees so you don’t have to…

We’ll have over half a million of them at the peak of this season and we can’t wait to share more as soon as we’ve figured out what the hell we’re doing!

With any luck, their honey will be trickling onto our menus from the end of summer onwards, so keep your eyes peeled 👀

The sweetest thing in life could quite possibly be the first carrots of the new season. There is something about those particular carrots, that I can’t quite put my finger on. Maybe it’s the fact that all we have had to sustain us over winter is turnips, swedes & ungodly amounts of kale! Who knows

George is living his best 80’s life with this dish, bringing not one but, two things roaring back into fashion. Green goddess sauce, but made with the tips of the carrots. And, crudités, because alas we have done very little to these orange beauties. Apart from the quickest of flashes on the BBQ and been dressed in a custom fitted dressing

Perfect for the humid storm incoming or the sunshine which could also happen

See on on rue de Northgate

Xx

Beef tartare, growing field shiso leaf, jalapeño mayo, avocado, tajin. Consider it our approach to a soft shell taco.

Covino’s homage to homage to Covino.

On till it’s not ™️

Tickerage Classic Cuvèe, 2013

Got this little number dropped off today. Tickerage English Sparking from East Sussex, they are a small family owned vineyard who like to do things a little differently.

A blend of the classics.. Chardonnay, Pinot Noir & Pinot Meunier. She’s clean & crisp on the nose but she’s bright on the palate with a more prominent dried fruit & nutty character, best of both worlds I’d say.

She’s elegant, perfect for the weather & perfect to spend ya cash on xx

A little summery sweet treat, inspired by George’s everyday breakfast.
Lemon & toasted hay posset, strawberries & granola. Think of posset as panna cotta’s silkier, smoother younger brother.

Probably going to be around for while but as always on till it’s not xx

Purple sprouting broccoli (or PSB if you’ve seen our menu as it doesn’t fit), caesar dressing, pickled jalapeños & breadcrumbs.
‘Like a Caesar Salad but not a Caesar Salad in anyway shape or form’ - George Prole, 2023

In Covino fashion this one isn’t on the menu soz xx

Alongside the butter beans, these anchovies are the perfect encapsulation of what we are about. Top draw produce, served simply.

Paired with the delicious salty morsels are some Whaffer thin lemon slices to cut through the richness and add some welcome acid to proceedings

Perfect in any weather, but especially perfect in the sun. Our very own suggests a glass of Albariño (which happens to be on special today) & a side of fresh baked focaccia to act as a sweeper and mop up at the back

We are open and here for all your nice things needs

As always on till it….. Actually these are staying on for summer 🫡🫡

🚨 SUPPER CLUB DROP 🚨
To celebrate the start of summer, we’ll be hosting a supper club on Thursday 29th June. It’ll set you back £150 per person, and for this you’ll get six delightful and extravagant courses with six flawlessly paired wines, all described and hosted perfectly (or to the usual standard) by us.

The night will kick off from 7.30pm, though doors open at 6.30pm if anyone fancies an aperitif and a chat.

In his usual fashion, George will be using a lot of butter & gluten in his dishes, so we’re unable to cater any serious dietaries. Please get in touch if you’re not sure.

To book please email [email protected] xx

Something special has landed here.

Envínate are some truly talented winemakers, and a favourite label of mine. Four friends, crafting wine from four distinct Spanish regions including the Canary Islands and Ribeira Sacra under the collaborative umbrella brand.

Their wines are united by a shared philosophy. They aim to let terroir shine by bottling individual parcels. They use hands-off winemaking, minimal oak, no dining or filtration and keep sulphur dioxide minimal.

The result is native Spanish varieties shining bright with finesse and elegance.

The ‘Lousas’ wines showcase the rugged Atlantic Ribeira Sacra, and have Mencia as their star. This single parcel ‘Seoane’ is a real treat. Aromatic, savoury yet fruity, with silky tannins. It’s a bit of me.

It’s very limited, so on until it’s not xx

Something special has landed

Envínate are some truly special winemakers, and a favourite label of mine. Four friends, making wine from distinct Spanish regions under the umbrella…

Their wines are united by a philosophy of letting the terroir shine through. Hands-off winemaking, minimal oak, unfined/unfiltered and minimal use of sulphur.

The result is native varieties shining bright with finesse.

The ‘Lousas’ wines have Mencia as their star. And this single parcel ‘Seoane’.

Very limited xx

Isle of Wight tomatoes bbq’ed up until smokey and juicy, pimped up labneh (aka haydari) & breadcrumbs for crunch. Consider it the perfect introduction to hopefully warmer weather.

This one is actually on the menu so it’s on till it’s not ™️

What better way to celebrate the arrival of spring, than with a super seasonal spuds and mushroom dish

Contray to popular belief potatoes are in the peak of their powers at the start of spring. These little Cheshire number’s are a prime example of that. We’ve paired them with some banging ceps from and a bit of new season asparagus for a bit of green

We have cooked the spuds with kombu and made a butter sauce with the cooking liquid, cooked the mushrooms in a silly amount out foaming butter, just as you thought it was getting too heavy we lightened it up with some raw rhubarb.

In a break with Covino tradition, this dish isn’t actually on yet!! I know right?! On tomorrow (Saturday) though

See you then for some back and front terrace action

Xx