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Chester’s first plant-based, sustainable and Michelin Green Starred restaurant

You could say that Nicholas Friar is a rising star, but we think his rise to Michelin excellence has been pretty meteoric! He was awarded his first Michelin recommendation just six short months after he opened his hugely celebrated, plant-based and fully sustainable restaurant Hypha, and was awarded Michelin’s brand new and highly coveted Green Star back in January of this year.

Located on Chester’s iconic Roman walls, this pretty little spot has the perfect setting. Fitting for date nights, meeting with friends or a quick (but still tasty) lunch. Inside you’ll find an informal but interactive space, with hanging foliage and bare wood walls. You get a sense of being in an ‘all natural’ environment as soon as you step in.

Hypha has a strong ethos, and that is to bring Chester a restaurant that is 100% plant-based. They are strong believers in sustainability and source a lot of their produce from a Greenhouse in Malpas, you can be assured their carbon footprint is as low as it possibly can be.

This brings me on to koji, a fermentation lab & workspace dedicated to bringing you innovative produce. They also intend to hold masterclasses to show us all how it can be done at home and open a shop for the produce too.

Every ingredient they use here is treated with the love, care and attention it deserves. They believe in letting the flavours of each component speak for themselves (with the help of fermentation sometimes) and showcase them in a very special way.

At dinner you can choose to dine through the season’s story, giving you seven delicious courses of the season’s best plant-based local and foraged produce. You can add a wine pairing or perhaps a glass of the koji fermented Kombucha.

This is a very special restaurant and bar in Chester, a truly independent and seasonal dining experience. If you want to enjoy the taste and feel of all things organic and sustainable, then hypha is definitely for you.