Chefs Table – Chester

The Chefs Table in Chester used to be Michelin recommended. It has 2 AA rosettes.

Atmosphere
Very relaxed and mellow. A small lounge area is presented for before dinner drinks, and a larger main dining area. Open plan kitchen, with approx 4 chefs working. Mix of tasting menu and a la carte – tasting menu only offered during the week

Service
In keeping with the atmosphere, this was very relaxed and more modern than some fine dining establishments. Attentive without being overbearing

Course 1
WAGYU PT. 1
A5 wagyu fat butter / sesame loaf / shiso

Super beefy butter, warm bread with great flavour. Not sure what the shiso added

Course 2
WAGYU PT. 2
wagyu neck / truffle / jerusalem artichoke / hazelnut

Rich tender beef, full flavoured. Earthy veloute added by the pops of mushrooms. Texture added by the crisps. Hazelnuts added texture and a nice sweetness, that kept with the earthy autumn flavours

Course 3
WAGYU PT. 3
"Surf & Turf"
Japanese A5 Wagyu steak / obsiblue prawn / XO sauce

Beautifully cooked wagyu, do sauce added a complex flavour. Spice from the kimchee carrots built and built. Crispy prawn was nice but overpowered flavour wise by the beef, sauce and kimchi

Course 4
BUTTER POACHED FURIKAKE SCALLOPS
power dashi, sweetcorn chaat

6 or 7 slices of tender sweet scallop. Hits if sweetness from the sweetcorn dashi, along with a great spice from the furikake, lemongrass and chilli coming through softly

Course 5
WILD HALIBUT
pumpkin/sturia caviar / brown shrimp / smoked salmon

Perfect halibut, crisp on one side and tender flakes. Caviar and smoked salmon added a nice pop and hit. Brown shrimps add sweetness, rounded off by the sweet, earthy, creamy pumpkin sauce, which ended up like a rich chowder with the remains of the toppings

Course 6
MILK FED PYRENEES LAMB LOIN
merguez sausage / ajo blanco / chorizo & coco beans salsa

Tender sweet lamb, earthy beans and nice hint of garlic from the ajo Blanco. Merguez gently spiced, lingered without blowing your head off. Super seasonal and well balanced

Course 7
SCOTTISH VENISON LOIN
haggis pie / crapaudine beetroot / parsley root / preserved blackberries

Rich earthy venison, super intense jus. Nicely sweet parsnip puree and crisp. Pickled blackberry added a nice sharpness. Hagiss pie was missing some texture in the pastry, but the filling was well spiced and flavoured

Course 8
BLACKBERRY & APPLE
almond frangipane / apple parfait / cold custard

Warm sweet frangipane cake, sweet tart apple slices and a refreshing blackberry coulis on top. Refreshingly sharp apple parfait

Course 9
THE STAPLE
Chocolate fondant / miso / sesame

Rich and sweet fondant, nice salty hit from the miso caramel

Overview
A great restaurant and experience, with cracking value for money (£90 plus extra for cheese course)

Some dishes had one or two elements too many maybe, but they didn't detract from the experience