Anyone who follows me on Twitter
will know that, over the last couple of weeks, I have been ever so slightly
obsessed with Hoole bistro Sticky
Walnut’s Kickstarter campaign to raise money for a second site.
My reason for this is a selfish one;
there is talk that, Burnt Truffle (the name of the new venture) could be closer
to Manchester – thus saving me the 90 minute round trip to Chester.
However, Sticky Walnut is not the
only place in Chester worth making the journey for… as well as the Michelin
starred Simon
Radley at the Chester Grosvenor, the city boasts some great little bistros
and gastropubs – Joseph
Benjamin, Artichoke and the
new Mockingbird Taproom are
worth a special mention.
The Chef’s Table can now be added to that list. According to their website and twitter bio, The Chef’s Table is an “independent foodie hub” but please don’t
let that put you off.
It’s actually just a charming little
restaurant in a lovely location in Chester, just off of their famous medieval
rows. The décor is homely and a little quirky and I found the service friendly.
The menu is produce driven – they
make a big deal out of the food being fresh and seasonal and from local
suppliers… “very foodie”. More importantly for me, I found the quality of
cooking on offer to be quite accomplished.
Roasted Jerusalem artichoke, salt roast beets, watercress, smoked crème
fraiche & Old Winchester cheese – I enjoyed this dish very much; it looked beautiful and
ate well. Great acidity from the pickled elements and well controlled smokiness
in the crème fraiche and cheese.
Whole roast partridge, maple glazed parsnips, gin & Chambord sweet
& sour pears, chard, bacon, cobnuts & partridge jus – a well conceived and delightfully
autumnal looking dish. Being picky, the partridge was a little overcooked and
tough for my personal preference and I’d have liked bolder seasoning. The side
of Triple cooked chips were perfect.
Roasted apples, granny smith parfait, caramelised filo, macerated
blackberries & blackberry sorbet – no complaints from the dessert!
I will be dining at the Chef’s Table again.
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