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menus

A new, growing-led dining experience from the teams behind Chef's Table and Growing @Field 28

Enjoy 2 Courses for £30 at lunch, or a la carte in the evening.

Lunch Menu : 2 Courses £30 - Coming soon!

Midweek Dining : 2 Courses £30 (Wednesday & Thursday from 6pm)

Dinner Menu

vegan • gluten-free • dairy-free menus available

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

Feeling a bit under the weather? This one’s for you.

A twist on the classic Old Fashioned, combined with the comforting qualities of an old-school cold remedy — meet the “Cold Toddy”

Woodford Reserve bourbon with house made honey & ginger syrup and a squeeze of lemon, smooth, warming and perfect for easing into the evening.

#TwentyEightChester #ChesterFood #ChesterEats #IndependentRestaurant #ModernBritishFood #Cocktails #CocktailHour #WoodfordReserve #BourbonLovers #OldFashionedTwist #WarmDrinks #ThoughtfulDrinks #RestaurantLife

Feeling a bit under the weather? This one’s for you.

A twist on the classic Old Fashioned, combined with the comforting qualities of an old-school cold remedy — meet the “Cold Toddy”

Woodford Reserve bourbon with house made honey & ginger syrup and a squeeze of lemon, smooth, warming and perfect for easing into the evening.

#TwentyEightChester #ChesterFood #ChesterEats #IndependentRestaurant #ModernBritishFood #Cocktails #CocktailHour #WoodfordReserve #BourbonLovers #OldFashionedTwist #WarmDrinks #ThoughtfulDrinks #RestaurantLife

A familiar favourite & always a winner!

Our salmon pastrami starts with a whole side of salmon, cured gently for 24 hours before being left to marinate in treacle and our pastrami spice mix for a further day.

The result is rich, lightly sweet and deeply savoury, served with labneh, crispy capers and @growingfield28 fennel.

#TwentyEightChester #ChesterFood #ChesterEats #IndependentRestaurant #ModernBritishFood #BritishProduce #SeasonalCooking #HouseCured #SalmonPastrami #ChefLed #FromScratch #ThoughtfulFood #RestaurantLife #restaurant28

A familiar favourite & always a winner!

Our salmon pastrami starts with a whole side of salmon, cured gently for 24 hours before being left to marinate in treacle and our pastrami spice mix for a further day.

The result is rich, lightly sweet and deeply savoury, served with labneh, crispy capers and @growingfield28 fennel.

#TwentyEightChester #ChesterFood #ChesterEats #IndependentRestaurant #ModernBritishFood #BritishProduce #SeasonalCooking #HouseCured #SalmonPastrami #ChefLed #FromScratch #ThoughtfulFood #RestaurantLife #restaurant28

A favourite from our festive lunch menu.

Turkey schnitzel with fermented cranberry hot sauce, confit sprouts and chestnuts.

All the festive flavours, ideal if you’re holding out for the full roast on Christmas Day.

#TwentyEightChester #FestiveMenu #ChristmasLunch #TurkeySchnitzel #SeasonalCooking #ChesterFood
#CheshireRestaurants #IndependentRestaurant
#BritishCooking #WinterMenu

A favourite from our festive lunch menu.

Turkey schnitzel with fermented cranberry hot sauce, confit sprouts and chestnuts.

All the festive flavours, ideal if you’re holding out for the full roast on Christmas Day.

#TwentyEightChester #FestiveMenu #ChristmasLunch #TurkeySchnitzel #SeasonalCooking #ChesterFood
#CheshireRestaurants #IndependentRestaurant
#BritishCooking #WinterMenu

First up on our festive menu starters

There’s something special about Stornaway black pudding. It’s bold, savoury and steeped in island heritage. We serve it pressed with beef-fat potatoes with a soft poached egg and harissa ketchup.

A familiar favourite back where it belongs.

#StornowayBlackPudding #BritishFood #ChesterFood #WinterMenu #StarterCourse #BeefFatPotatoes #HarissaKetchup #SeasonalDining

First up on our festive menu starters

There’s something special about Stornaway black pudding. It’s bold, savoury and steeped in island heritage. We serve it pressed with beef-fat potatoes with a soft poached egg and harissa ketchup.

A familiar favourite back where it belongs.

#StornowayBlackPudding #BritishFood #ChesterFood #WinterMenu #StarterCourse #BeefFatPotatoes #HarissaKetchup #SeasonalDining

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