1 minute read
What is your restaurant best known for?
A cosy pub steeped in history, with a menu filled with exciting sharing plate options and seasonal pub classics with a modern twist.
Where did you train?
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I’m mostly self-taught but have had the luck of working with some of the best chefs in Chester.
How did you get started at The Henry Potts?
The concept of starting from scratch with a great team was something I wanted to be part of immediately.
What advice would you give someone starting out in hospitality? If you work hard you will reap the benefits.
What is your favourite local produce?
Christleton Orchard Range supply us with the most beautiful eggs.
What is your signature dish?
Black treacle cured pork ribeye with Jerusalem artichoke purée and mustard creamed potato.
July/August 2023 | SHIRE MAGAZINE 77
