It has been 10 years since chef entrepreneur Gary Usher, founded the award-winning Elite Bistros group with Hoole-based Sticky Walnut.
The first in the now six-restaurant strong portfolio, Sticky Walnut, has become not only a Chester but a firm UK favourite thanks to its unpretentious menu, laid-back atmosphere and unrivalled service.
Garnering critical acclaim from national restaurant critics and a cult following over the years, not to mention regularly featuring in high profile restaurant guides, the 45-cover bistro is celebrating its 10th birthday with a special menu featuring some of the restaurant’s most loved dishes from the decade.
Launching on 3rd January and available for the whole month, the restaurant will be offering the menu to all guests and features such dishes as the crowd-pleasing quail wellington, risotto of Palourde clams, cashel blue arancini with port poached pear and pan roast chateaubriand for two. The ‘best of’ desserts feature the likes of dark chocolate and orange marmalade choux bun, honeycomb ice cream with dark chocolate sauce and passionfruit and pineapple baked Alaska.
Gary Usher comments: “I can’t believe we’re going into our 10th year at Sticky. So much has happened in that time, but it doesn’t feel that long ago that I got a call about a little bistro that was up for sale in Hoole. I couldn’t be prouder of what we’ve achieved but it’s really down to our amazing guests who have supported us all this time.
“We constantly get messages asking us to bring back people’s favourite dishes so we thought by creating a whole menu dedicated to them would be the perfect way to celebrate 10 years in Hoole.”
Since opening Sticky Walnut, Gary has gone on to open five more award-winning restaurants throughout the North West. With support from the huge following he has gained over the years, Gary has managed to raise almost half a million pounds through crowdfunding, with his latest efforts seeing him raise a record breaking £100,000 in 11 hours, making Kala, the Manchester based restaurant, the fastest funded restaurant project in the world.
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