Arkle at the Chester Grosvenor

Afternoon tea, British·
££££
·

Good to know

Average Price
££££ - Over £80
Cuisines
Afternoon tea, British
Ambience
Fine dining, Romantic, Traditional
Food Occasions
Dinner
Special Features
Vegetarian options, Wheelchair access
Perfect for
Celebrations, Dates, Group dining [8+], Special occasions

About

Arkle continues the focus on luxury refined dining as it replaces Simon Radley’s Michelin starred restaurant at The Chester Grosvenor Hotel. This Grade II listed hotel, located in the city centre of Chester, was established in 1865 and is currently owned by The Duke of Westminster, Hugh Grosvenor. The restaurant takes its name from the Duchess of Westminster’s 1957 Irish thoroughbred racehorse, famous for winning three consecutive Cheltenham Gold Cups, amongst other impressive stunts. 

Arkle’s newly renovated dining space matches comfort with elegance and soft lighting creates an intimate and relaxed atmosphere that is available for private hire. It is one of two dining options available at the hotel, the other being La Brasserie, a Champaigne and cocktail bar that offers all day dining. Arkle prides itself on its extensive cellar and expert sommeliers as well as being awarded the AA Notable Wine Award.

This 3AA Rosette restaurant operates under the direction of executive sous chef Elliot Hill, executive sous chef Sam Griffins and head chef Raymond Booker. The menu features two variations of the tasting menu, giving you the choice of either the full tasting menu or the five-course tasting menu, both start with bread from Barry the restaurant's baker and end with a sweet treat; these menus can be server alongside an optional wine pairing and are available in the form of both a vegetarian and plant-based option. The menu is centred around seasonal British produce presented in a stylish way. In addition to the regular dinner service Arkle offers Gourmet Wine Dinners on selected nights that serve a four-course tasting menu and specially selected wine; guests are guided through their dishes and accompanying wine by the restaurant team over several hours. The restaurant is open Wednesday to Saturday from 6:30pm for the evening dinner service. Guests are advised to arrive at the restaurant 30 minutes ahead of time to benefit from the full Arkle experience. 


FAQs

Can Arkle cater for dietaries?

Arkle can cater for most dietaries, when they are given 48 hours notice.

Helpful? 0

Arkle at the Chester Grosvenor is featured in

Location

Eastgate, Chester, Cheshire, CH1 1LT

01244 324024 01244 324024

Website

Opening Times

Tues-Sat 6.30-9pm

Reviews

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3 Reviews 
Food/Drink
Service
Atmosphere
Value

John L

10 April 2019  
The second best.

Wendy M

22 July 2013  
Food & Drink 3
Service 4.5
Atmosphere 3
Value 2.5
Room to modernise and could cook more seasonally
Do try Simon Radley as my experience is a one-off and there is little choice in the area. I cannot add much to the previous concise description but that is virtually the extent of the parallel. I am sure that the standard was accurate two and a half years ago, however, I have to depart from the ‘glowing’ tone mostly because the food did not accord closely with summer and execution was not as good as it should be. As we started our holiday heading for L’Enclume in the Lake District we travelled via Chester. Our room was fine, but after a tedious 5 hour journey I was surprised that the kitchen couldn’t wait 5 minutes beyond last order deadline to allow us to freshen up before ringing our room – and I mean 5 minutes – it was 9.05p.m. when they rang to hurry us (we made it by 9.10p.m. – a record for me to slip into glad-rags and trimmings). You do feel the need to dress for dinner here as the atmosphere is one of opulence (but the rebel in me may have been more comfortable in jeans and plain T). One glance and everyone had made the effort to look decent. Even two young chaps about 9 and 5 years of age were in jackets. Check in was far from swift, so we had no choice (other than dining in jeans) but to go in reasonably smart minutes late – the hurry-up could just have been lack of communication, but maybe there is scope for hotel and kitchen to improve liaison. The menu was interesting enough, but the dishes were rather rich and a touch heavy for a warm July. I also wondered whether the chef had acquired a job-lot of oxtail which dominated my John Dory almost in size as well as flavour, so not a carefully balanced (flavours included) seasonal main course – and with onions as the primary vegetable, sadly not a bright fresh summer vegetable appeared on my plate – it shouldn’t be a rarity mid-season. Oxtail featured elsewhere on the menu too. Special mention does have to be made about the bread for the choice and very flavoursome red wine and fig loaf and impressive wine list. Mid July I like to enjoy fresh peas, broad beans, courgettes et al, if young and properly handled and, of course, importantly should include the soft summer herbs that can elevate a dish. Clever Michelin Star cooking to me should be modern, using fresh ingredients with a hint of healthiness or brightness, even if one or two components happen to be rich this time of year. Service was attentive and cheerful and whilst the kitchen’s technical ability was higher end, I thought it to be leaning toward autumnal flavours a little too much, using expensive ingredients with insufficient attention paid to balancing flavours – true throughout all courses. Our table was underwhelmed by the standard and it was uber expensive. Would I go back? – I would try again if passing, depending upon how appealing the menu sounded. I think I’d try their Brasserie first though.

Christopher J

24 January 2011  
Food & Drink 4.5
Service 5
Atmosphere 4.5
Value 4
One of the first things that struck me as being unusual about the Simon Radley at The Chester Grosvenor was the menus. For a formal restaurant in classic 5* hotel which is almost a century and half old I did not expect to see items on the menu headed ‘Pond Life’ (Watercress whip with crayfish tails, garlic snails and frog’s leg bonbon) or ‘Liquid Ravioli’ (Roast Pollock with smoked aubergine, Olive press and vegetable Niçoise). Another unexpected surprise was the presence of a large bread trolley, wheeled over to our table with a selection of eight breads all baked in house and sliced by a gloved waiter, at the table. The Wine list too was yet another revelation, 1000 bins ranging from a Stellenbosch at £28 to a double magnum 1976 La Romanee-Conti at £12,000. Refreshingly, the Sommeliers recommendations began at the lower end and slowly crept up only after several suggestions which is not something one often sees. The cooking at Simon Radley was a triumph – one of our party wasn’t convinced that Veal and Tuna made perfect bedfellows but all other dishes were received with unreserved enthusiasm. The service during the meal was attentive and friendly, deserts were consistent in presentation, originality and quality and our experience was made complete by a fully loaded, old-school Cheese trolley, followed quickly by the bread trolleys second visit to our table. True to form, Grapes were placed carefully on our table – in a crystal bowl and on crushed ice. This was Michelin Starred Northern Hospitality as its very, very best.
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01244 324024 01244 324024

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