The Times
Giles Coren was pleased as Punch with a day trip to Chester, where he enjoyed lunch at “a sort of directional tapas offshoot of the famous Chef’s Table” next door, run by Jay Tanner, previously head chef at local legend Sticky Walnut.
Top billing went to a bao bun with Korean fried chicken, which was “as good as such a thing can be… a bun for the ages. Worth the day trip in itself. And for £6, where in London you’re looking at £10, £12, maybe even £14.”
Five of the sharing plates at this price “could have fed two people easily… with a great range of flavours. Astounding value. Just astounding.” Giles capped off the trip with a 50-minute post-prandial stroll around the city walls back to the station. “What a city. What a restaurant. What a vibe.”
Giles Coren - 2024-04-21The Daily Telegraph
William Sitwell was mildly put out by the lower-case name of this small restaurant, which calls itself “twenty eight”, but other than that he found it “breezy and cute” in the extreme.
Confusingly, perhaps, it takes that irritating name not from its address – it is “adjacent to its posher sister establishment, Chef’s Table” – but from Field 28, a family-run farm in the Cheshire village of Daresbury, which provides much of the produce used in its kitchen.
The tapas-style menu is “littered with beauties from the farm: beetroot, potatoes, peppers, herbs, salad, artichokes, cabbage and leeks. As are the walls, which are covered in framed prints of veg.”
All in all, lunch was “a great-value leap around the world, full of flavour, fun and charm”.
William Sitwell - 2024-08-04
