Noted by Andy Sheridan

The story

Noted by Andy Sheridan, Chester | Modern British Cuisine & AA Rosette

A kitchen built on shifting seasons

At Noted in Chester, chef Andrew Sheridan steers a kitchen that treats modern British cuisine as its foundation. The menu shifts weekly to match what arrives from local growers and the sister farm at SOW in Worcestershire. This micro-seasonal approach pairs familiar homegrown ingredients with techniques borrowed from across Europe and Asia. You will find wild garlic pesto alongside gochujang, and cured egg yolk resting beside gherkin ketchup.

Plates designed for sharing

The dining format relies on small and large plates that let guests explore British-focused cooking through a conversational lens. You can build a meal around the lamb kebab served with pickled shallot, or dive into the cod paired with asparagus and black truffle fries. Heavier options like the Iberico pork with smoked bacon sit comfortably next to the cauliflower rarebit topped with walnut ketchup.

An intimate neighbourhood setting

Guests settle into a sixteen to eighteen cover space located directly on Bridge Street. The layout encourages conversation while keeping the focus squarely on the passing plates. Fine dining precision meets casual neighbourhood comfort through relaxed table service and an open kitchen rhythm. This steady commitment to quality earned a single AA Rosette for culinary excellence, reflecting how the kitchen consistently refines contemporary British dining.