Review on Sticky Walnut

Named AA Restaurant of the Year 2014-2015, the multi-award-winning Sticky Walnut is a gem of a neighbourhood restaurant located in the village of Hoole on the outskirts of Chester city centre. The unassuming venture is the brainchild of Chef/Patron Gary Usher, who has honed his culinary skills in well-regarded kitchens such as The Chester Grosvenor, Chapter One, Chez Bruce and Jamie's Italian.

A former townhouse, it's spread over two floors with a cosy and relaxed ambience. The unpretentious décor is rustic in style, with simple wood tables and chairs set on stripped wood flooring. Overlooked by the open kitchen, the homely bistro has walls lined with shelves laden with an assortment of things including cookery books, bottles of wines and glasses.

The menu presents a carefully balanced choice of exciting innovative dishes, strongly tied to seasonal availability of top quality ingredients from local producers. Kick off with squab pigeon breast, quince, salsify, caraway and meat juices or stone bass ceviche, fresh clementine and sprouting broccoli. Main courses take in roast halibut, creamed Savoy cabbage, cocotte potatoes, caper and raisin dressing or from the land there's roast partridge breast, duck liver, spinach, caramelised apple, thyme potato cake. Desserts offer an enticing mix of flavours with ginger parkin, stout toffee sauce, orange semifreddo or dark chocolate delice, mandarin sorbet and caramelised oranges.

The food is matched by a well-spread global wine list with plenty of options available by the glass.

Sticky Walnut is also featured in: Hardens, AA Guide

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Modern European


Luke Richardson

Restaurant Opening Times

Lunch: 12.00 - 2.30pm (12.00 - 3.30pm Sun)
Dinner: 6.00 - 9.00pm (6.00 - 10.00pm Fri & Sat)

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Facilities at Sticky Walnut

  • Childrens menu
  • Disabled access
  • 40 covers
  • Family Friendly


Sticky Walnut
11 Charles Street

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Sticky Walnut Christmas Menu

Restaurant menus often vary from day to day, so the above should be treated as examples of what to expect in terms of cuisine and price.

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