Monica and Luka’s lunchtime treat at The Chef’s Table

With spring in full bloom and summer just around the corner, we were looking for something fresh, natural and local to tantalise our taste buds on a Friday lunchtime in Chester.

We headed to The Chef’s Table, which is one of Chester’s hidden gems, tucked away in Music Hall Passage. The Chef’s Table has been popular since it opened in April 2014 and has recently undergone a refurbishment.

As Chester regulars, we knew we would need to book to get a table – The Chef’s Table is well-known by Cheshire foodies and is always busy.

The team here are warm, welcoming and friendly – nothing is too much trouble and they go out of their way to ensure that you enjoy your dining experience.

Our waitress, Katie, talked us through the menu and we chose the 2-course lunch priced at a very reasonable £18. You can also opt for 3 courses for £22 but as we had to get back to work we thought we’d better leave it at 2 courses!

Everything at The Chef’s Table is local, organic and fresh – that’s why we love it!

Monica’s Lunch:

To Drink: Pineapple and mint cordial

To Start: Cauliflower

I opted for a vegan dish to start with, which was simply entitled ‘Cauliflower’, which consisted of Chickpeas, coconut, pomegranate, dukkah and jasmine raisin. When is arrived, it looked too good to eat…although I certainly did eat it!

Everything tasted fresh and light – like springtime on a plate!

Main: Gnocchi

The Gnocchi was superb – I can’t recommend it enough! There is something about the way the ingredients are put together here – they just work! I need to get some tips so I can recreate this as home…

Luka’s Lunch:

To drink: Rhubarb and raspberry cordial

To Start: Charred Smoked Salmon

I fancied some fresh fish and the Charred Smoked Salmon did not disappoint! The walnuts worked so well in this dish and really brought the flavours out.

Main: Chicken

This was delicious! The dishes have simple names but the ingredients are of the highest quality – chanterelles, truffle, oyster mushrooms, leek, Boulangere’s, white asparagus and black garlic jus. The chef just has a way of putting ingredients together that look and taste amazing.