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new menu coming march 2026

Almost Three years of Twenty Eight.
 The highs, the hard graft, the changes, the curveballs – and the moments that made it all worth it.

When we started this, I had a clear idea of what I wanted Twenty Eight to become. It hasn’t always been smooth sailing, but every service, every menu, every event has shaped it into what it is now.

From being recognised by Condé Nast Traveller to that Times review, there have been moments I never imagined when we first opened the doors – and I’m proud of what the team has built here.

There’s something pretty full circle about this next chapter for me. I walked into @thechefstablechester at 19, ten years ago, as a commis chef – and now I’m stepping up to lead the kitchen alongside Twenty Eight. Same hunger to do things properly, just a few more burns, my fair share of equipment broken, and a lot more perspective.

While we take a short break, rest assured myself and the team will be working relentlessly behind the scenes to get everything ready for a relaunch we can be really proud of.
Expect new menus, the return of a few favourites, good champagne, and a few ideas we’ve been sitting on for a while. I’ve got a strong team around me, and the same drive to take this restaurant to where I always believed it could go.

A big thank you to @liammckay5 – for backing me from day one at Chef’s Table, for trusting me with Twenty Eight three years ago, and for somehow managing to keep my feet on the ground along the way. Even after all the nice things that have been said about us, he’s still very good at reminding me I’m not all that – which is funny, considering he’s the one who taught me most of what I know.

And thank you to everyone who’s walked through the door, booked a table, sent a message, recommended us to a mate, or backed what we’ve been trying to build here. You’ve made the last three years what they are. Moving to an open kitchen means I will finally be able to put faces to names, and I look forward to meeting you all.

Next week will be the last week for Twenty Eight as you know it. If you want to experience it in its current form one last time, make sure you get a table booked.

Until then,
See you at the pass

Jay

Almost Three years of Twenty Eight.
 The highs, the hard graft, the changes, the curveballs – and the moments that made it all worth it.

When we started this, I had a clear idea of what I wanted Twenty Eight to become. It hasn’t always been smooth sailing, but every service, every menu, every event has shaped it into what it is now.

From being recognised by Condé Nast Traveller to that Times review, there have been moments I never imagined when we first opened the doors – and I’m proud of what the team has built here.

There’s something pretty full circle about this next chapter for me. I walked into @thechefstablechester at 19, ten years ago, as a commis chef – and now I’m stepping up to lead the kitchen alongside Twenty Eight. Same hunger to do things properly, just a few more burns, my fair share of equipment broken, and a lot more perspective.

While we take a short break, rest assured myself and the team will be working relentlessly behind the scenes to get everything ready for a relaunch we can be really proud of.
Expect new menus, the return of a few favourites, good champagne, and a few ideas we’ve been sitting on for a while. I’ve got a strong team around me, and the same drive to take this restaurant to where I always believed it could go.

A big thank you to @liammckay5 – for backing me from day one at Chef’s Table, for trusting me with Twenty Eight three years ago, and for somehow managing to keep my feet on the ground along the way. Even after all the nice things that have been said about us, he’s still very good at reminding me I’m not all that – which is funny, considering he’s the one who taught me most of what I know.

And thank you to everyone who’s walked through the door, booked a table, sent a message, recommended us to a mate, or backed what we’ve been trying to build here. You’ve made the last three years what they are. Moving to an open kitchen means I will finally be able to put faces to names, and I look forward to meeting you all.

Next week will be the last week for Twenty Eight as you know it. If you want to experience it in its current form one last time, make sure you get a table booked.

Until then,
See you at the pass

Jay

Baharat roast squash with crispy chilli, preserved cucumber and pumpkin seed gremolata.

Baharat is a Middle Eastern spice blend — warming rather than hot — and it sits naturally with the sweetness of the squash.
The rest is about keeping things sharp and grounded.

#Restaurant28
#ChesterFood
#SeasonalMenu
#ModernBritish
#KitchenPass

Baharat roast squash with crispy chilli, preserved cucumber and pumpkin seed gremolata.

Baharat is a Middle Eastern spice blend — warming rather than hot — and it sits naturally with the sweetness of the squash.
The rest is about keeping things sharp and grounded.

#Restaurant28
#ChesterFood
#SeasonalMenu
#ModernBritish
#KitchenPass

Changes to Twenty Eight are on the horizon, but in the meantime we’re open for lunch Thursday - Saturday 12-2.30pm with 2 courses for £30 and dinner Wednesday - Saturday from 6pm.

Don’t forget our New Year offer of 20% off your entire bill, including on our lunch or mid week menus.
Offer ends 8th Feb.

#restaurant28 #chesterjanuarydeals #britishmenu #chestereats #chesterdiningdeals

Changes to Twenty Eight are on the horizon, but in the meantime we’re open for lunch Thursday - Saturday 12-2.30pm with 2 courses for £30 and dinner Wednesday - Saturday from 6pm.

Don’t forget our New Year offer of 20% off your entire bill, including on our lunch or mid week menus.
Offer ends 8th Feb.

#restaurant28 #chesterjanuarydeals #britishmenu #chestereats #chesterdiningdeals

Roast Rabbit Leg.

Rabbit has a gentle, slightly sweet flavour that takes well to slow roasting. We brine and sous vide the legs then slowly roast until tender then pair it with apricot, fine beans wrapped in bacon and finished with a café au lait sauce.

A great dish to order when coming in from the cold.

#restaurant28
#chesterjanuarydeals
#SeasonalFood
#ChesterEats
#GameSeason

Roast Rabbit Leg.

Rabbit has a gentle, slightly sweet flavour that takes well to slow roasting. We brine and sous vide the legs then slowly roast until tender then pair it with apricot, fine beans wrapped in bacon and finished with a café au lait sauce.

A great dish to order when coming in from the cold.

#restaurant28
#chesterjanuarydeals
#SeasonalFood
#ChesterEats
#GameSeason

Our menu’s got mussels!

Gochujang mussels, served on toasted focaccia with pickled @growingfield28 veg.

Steamed mussels folded through gochujang — a Korean fermented chilli paste that brings depth, warmth and a gentle heat rather than outright spice. The sauce soaks into the focaccia, with the pickled vegetables added for contrast and balance.

#restaurant28
#januaryofferschester
#SeasonalFood
#ChesterEats
#SmallPlates

Our menu’s got mussels!

Gochujang mussels, served on toasted focaccia with pickled @growingfield28 veg.

Steamed mussels folded through gochujang — a Korean fermented chilli paste that brings depth, warmth and a gentle heat rather than outright spice. The sauce soaks into the focaccia, with the pickled vegetables added for contrast and balance.

#restaurant28
#januaryofferschester
#SeasonalFood
#ChesterEats
#SmallPlates

A dish some of you might remember from our small plates days — and one that proved hard to let go of.

Our crispy pork terrine starts with a whole pig’s head, cooked slowly overnight until everything is rich and yielding. The meat is carefully picked and shredded, seasoned with English mustard and a touch of MSG, then pressed and left to set overnight again before being panéd and fried until crisp.
Finished with tarragon BBQ sauce and Granny Smith, exactly where it needs them.

#restaurant28
#BritishCooking
#ChesterEats
#SeasonalPlates
#SmallPlates

A dish some of you might remember from our small plates days — and one that proved hard to let go of.

Our crispy pork terrine starts with a whole pig’s head, cooked slowly overnight until everything is rich and yielding. The meat is carefully picked and shredded, seasoned with English mustard and a touch of MSG, then pressed and left to set overnight again before being panéd and fried until crisp.
Finished with tarragon BBQ sauce and Granny Smith, exactly where it needs them.

#restaurant28
#BritishCooking
#ChesterEats
#SeasonalPlates
#SmallPlates

Start with snacks.

@field28bakery sourdough, house-marinated gordal olives, and the cult-classic Kentucky fried Jerusalem artichokes — finished with smoked garlic honey and smoked garlic aioli.

#restaurant28
#BritishCooking
#SmallPlates
#SeasonalFood
#ChesterEats

Start with snacks.

@field28bakery sourdough, house-marinated gordal olives, and the cult-classic Kentucky fried Jerusalem artichokes — finished with smoked garlic honey and smoked garlic aioli.

#restaurant28
#BritishCooking
#SmallPlates
#SeasonalFood
#ChesterEats

A tasting of siu tang, the Twenty Eight way.

Char siu belly pork with hasselback parsnips, kohlrabi and dukkah.

We smell another @siutangchester on the horizon 👀

#siutang #twentyeightchester #chesterrestaurants #chesterjanuaryoffers #newmenu

A tasting of siu tang, the Twenty Eight way.

Char siu belly pork with hasselback parsnips, kohlrabi and dukkah.

We smell another @siutangchester on the horizon 👀

#siutang #twentyeightchester #chesterrestaurants #chesterjanuaryoffers #newmenu

We don’t often shine a light on what sits alongside the star of a dish.

Fine beans wrapped in bacon. A January nod to something in a blanket.

Prepped and ready to be served alongside roast rabbit leg.

#restaurant28 #ChesterDining #SeasonalCooking #FarmLedFood #ModernBritishFood

We don’t often shine a light on what sits alongside the star of a dish.

Fine beans wrapped in bacon. A January nod to something in a blanket.

Prepped and ready to be served alongside roast rabbit leg.

#restaurant28 #ChesterDining #SeasonalCooking #FarmLedFood #ModernBritishFood

Our menus always start with the season.

What’s growing @growingfield28 shapes what ends up on the plate — slower, heartier flavours as the colder months settle in.

#restaurant28 #ChesterDining #SeasonalCooking #FarmLedFood #ModernBritishFood

Our menus always start with the season.

What’s growing @growingfield28 shapes what ends up on the plate — slower, heartier flavours as the colder months settle in.

#restaurant28 #ChesterDining #SeasonalCooking #FarmLedFood #ModernBritishFood

Cheese pie. Simple.

One of the favourite courses from our Chester event last year, Jay has generously put it on our new January menu.

It might look simple, but it’s about to be your favourite dish.

Remember, you can enjoy all our new dishes at 20% this January! Make sure to select the offer when booking.

#restaurant28 #januarydiningoffers #chesterdining #cheesepie

Cheese pie. Simple.

One of the favourite courses from our Chester event last year, Jay has generously put it on our new January menu.

It might look simple, but it’s about to be your favourite dish.

Remember, you can enjoy all our new dishes at 20% this January! Make sure to select the offer when booking.

#restaurant28 #januarydiningoffers #chesterdining #cheesepie

Last service of 2025!

We’re fully booked tonight but we’ll be back at 6pm Friday - grab your friends, get yourselves booked and enjoy 20% off the bill until 8th Feb.

Keep your eyes open for a few special nights coming next month - we’re hitting the ground running in 2026!

Last service of 2025!

We’re fully booked tonight but we’ll be back at 6pm Friday - grab your friends, get yourselves booked and enjoy 20% off the bill until 8th Feb.

Keep your eyes open for a few special nights coming next month - we’re hitting the ground running in 2026!

Five days before Dry January… but who’s counting?

We’re open tonight, closed tomorrow for a private event, then it’s lights out until New Year’s Eve where you’ll find a handful of tables available to ring in the new year.

Festive cocktails are very much still on the menu and the bubbles are flowing - see you soon!

Five days before Dry January… but who’s counting?

We’re open tonight, closed tomorrow for a private event, then it’s lights out until New Year’s Eve where you’ll find a handful of tables available to ring in the new year.

Festive cocktails are very much still on the menu and the bubbles are flowing - see you soon!

A starter that hits the right note.
 Ham hock and rabbit terrine, served with sweet apricot, fresh tarragon and crisp frisée.
 Pairs perfectly with a portion of @field28bakery sourdough.

#TwentyEightChester #ChesterFood #ChesterEats #IndependentRestaurant #ModernBritishFood #Starters #HamHock #RabbitTerrine #FromScratch #SeasonalCooking #ThoughtfulFood #RestaurantLife

A starter that hits the right note.
 Ham hock and rabbit terrine, served with sweet apricot, fresh tarragon and crisp frisée.
 Pairs perfectly with a portion of @field28bakery sourdough.

#TwentyEightChester #ChesterFood #ChesterEats #IndependentRestaurant #ModernBritishFood #Starters #HamHock #RabbitTerrine #FromScratch #SeasonalCooking #ThoughtfulFood #RestaurantLife

Christmas Eve is almost here, and we’re ready to welcome you.
 Join us for lunch with 2 courses for £30, served 12–2.30pm, or settle in for dinner from 6–9pm.

A perfect way to enjoy good food and festive cheer before the celebrations begin.

#TwentyEightChester #ChesterFood #ChesterEats #IndependentRestaurant #ModernBritishFood #ChristmasEve #FestiveDining #SeasonalFood #FromScratch #ThoughtfulFood #RestaurantLife #HolidayEats

Christmas Eve is almost here, and we’re ready to welcome you.
 Join us for lunch with 2 courses for £30, served 12–2.30pm, or settle in for dinner from 6–9pm.

A perfect way to enjoy good food and festive cheer before the celebrations begin.

#TwentyEightChester #ChesterFood #ChesterEats #IndependentRestaurant #ModernBritishFood #ChristmasEve #FestiveDining #SeasonalFood #FromScratch #ThoughtfulFood #RestaurantLife #HolidayEats

Fancy something a little different from the usual this festive season?
 Our roast pork belly is crisp and tender, served with creamed spinach, hasselback potatoes, pickled shallots and house-made apple sauce — familiar flavours, refined and satisfying.

#TwentyEightChester #ChesterFood #ChesterEats #IndependentRestaurant #ModernBritishFood #RoastDinner #PorkBelly #ComfortFood #SeasonalCooking #FromScratch #ThoughtfulFood #RestaurantLife

Fancy something a little different from the usual this festive season?
 Our roast pork belly is crisp and tender, served with creamed spinach, hasselback potatoes, pickled shallots and house-made apple sauce — familiar flavours, refined and satisfying.

#TwentyEightChester #ChesterFood #ChesterEats #IndependentRestaurant #ModernBritishFood #RoastDinner #PorkBelly #ComfortFood #SeasonalCooking #FromScratch #ThoughtfulFood #RestaurantLife

What’s Christmas without a cheese board?
 Supplied by our friends @thecheeseshopchester our selection is the perfect way to end a meal, or to settle in while finishing that last bottle of wine.

Served with the classics, alongside our house-made pickled walnut ketchup.

#TwentyEightChester #ChesterFood #ChesterEats #IndependentRestaurant #ModernBritishFood #CheeseLovers #CheeseBoard #HouseMade #SeasonalFood #BritishProduce #FromScratch #ThoughtfulFood #RestaurantLife #restaurant28 #thecheeseshopchester

What’s Christmas without a cheese board?
 Supplied by our friends @thecheeseshopchester our selection is the perfect way to end a meal, or to settle in while finishing that last bottle of wine.

Served with the classics, alongside our house-made pickled walnut ketchup.

#TwentyEightChester #ChesterFood #ChesterEats #IndependentRestaurant #ModernBritishFood #CheeseLovers #CheeseBoard #HouseMade #SeasonalFood #BritishProduce #FromScratch #ThoughtfulFood #RestaurantLife #restaurant28 #thecheeseshopchester

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