What are the opening hours?

Monday 12pm - 2:30pm 5:30pm - 9pm Tuesday 12pm - 2:30pm 5:30pm - 9pm Wednesday 12pm - 2:30pm 5:30pm - 9pm Thursday 12pm - 2:30pm 5:30pm - 9pm Friday 12pm - 2:30pm 6pm - 10pm Saturday 9am - 11am 12pm - 2:30pm Sunday 9am - 11am 12pm - 5pm

Sticky Walnut

Name: Sticky Walnut
Address: 11 Charles Street, Chester, CH23AZ, GB
Telephone: +441244400400
Price range: $$
Rating: 4.9

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Sticky Walnut

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Award-winning bistro based in Hoole, Chester
(1196)

14/10/2026

This weeks market fish main course!! And still yours with a dessert or a starter for only 29£

What a time to be alive.

Grilled sole, sauce vierge, pink fir potatoes & tenderstem broccoli. It’s a clsssic for a reason you know

No long and rambling caption today I’m deep in the weeds. But like the kids in Signs

You should come and eat it, it’s tasty. We also run our usual à la carte & bistro menu along side this offer. So something for everyone

11/10/2026

Above you will find the menu for our next iteration of the Kitchen Notebook series which we are hosting on Friday 16th, where, you, our lovely guests help shape the menu!

A large bulk of this menu will help shape our festive offering, so if you want to treat some loved ones over that special seasonal period and, I don’t know maybe have a humble brag at the table that you made that dish, now’s your chance for that to happen

5 courses 60£ per person and on the evening an optional w**e flight will be available. Here is how we are shaping up on the food front;

beef tartare, lettuce & magic sauce
//
smoked salmon roulade (hello 80’s), rye bread, watercress & radish salad
//
duck egg, chard, & wild mushroom quiche, Jerusalem artichoke
//
cheshire pheasant, butter curry sauce, curried pink fir potatoes, white cabbage slaw
//
tiramisu

Swipe through to reminisce about previous kitchen notebook events

It’s worth noting, our later sitting is filling up, so if you did want to book ok for the later sitting, I recommend booking in sooner rather than later.

Bookings can be made on 01244 400400 or via the booking link on our website

09/10/2026

And here they are! This weekends black board specials

After the success of the whole brill last week, we’ve taken the plunge and got a couple more. Served with a heritage tomato fondue and a verdant basil mayo, guaranteed to bring a ray of sunshine into and otherwise grim day.

And, after a brief hiatus, to make way for the grouse our blackboard steaks have returned. We’re coming in hot with a bonafide bistro classic, Salt aged sirloin to share, a piquant peppercorn sauce, tender stem broccoli with truffle & Parmesan chips

Swipe to the end to see a copy of our current menu. Lots of tasty things in there. Lemon sole & cafe de paris butter followed by the ponk chop would be my pick.

Come in from the rain and take a load off

07/10/2026

A gentle reminder that we are exceptionally closed for one Sunday only (11th) that’s this week, for those of you who are as bad with dates as I am.

We will return as normal the following Sunday, which the books are open for if you fancy a future roast.

See you soon
Xx

06/10/2026

Welcome to the slide show of this month’s bistro dishes. We are well and truly in the cosy vector of Q4, and our output has come to reflect these current trends. In plain speak, it’s hearty season, baby.

This months bistro menu

Veggie ragout & crispy panisse
Or
Duck broth, veg, pearl barley & Wrexham wild oregano
//
Steak haché, creamed spinach, peppercorn sauce, matchstick fries
Or
Ratatouille tart fine, green salad
//
Crème caramel & boozy prunes
Or
Warm rice pudding & poached plum

In homage to one of my favourite restaurants, and one I look to for constant inspiration, especially on the set menus 𝕋𝕙𝕖 ℚ𝕦𝕒𝕝𝕚𝕥𝕪 ℂ𝕙𝕠𝕡 ℍ𝕠𝕦𝕤𝕖

We’ve got mince on toast. Except it’s not. We’ve made a super rich and unctuous veggie ragu. The beef dripping toast has been replaced by chickpea panisse, I ordered far too much chickpea flour alright. Arguably this is better than toast??!! Paired with a peppery mizuna to cut through the richness and give you a little pep in yer step

And some cheese

Next up. Duck broth. A filling yet light option. A delicious bowl full of flavoured duck stock. I’ve lashed a load of pearly barley in there, nice diced mirepoix & some wild oregano dumplings. What’s not to love!

Our first main is a staple of the Parisian bouillons that I love so. A pepper crusted steak mince puck, pan fried until the perfect level of caramelisation has been reached. Then left to think about its life choices in a brown butter and thyme bath, with the latest Jack Reacher novel & a cosmo in a can

But what’s the garnish, I hear you ask. Creamy spinach and peppercorn sauce, all topped off with a crown of matchstick fries. They aint ACTUAL fries, but they are delicious either way

Ratatouille tart fine. Layers and layers and layers and layers and layers of thinly sliced provincial veg, i’m talking courgette, aubergine & marmande tomatoes, all on top of a rich tomato sauce, covered in lashings of very nice spanish olive oil and some more of that Wrexham wild oregano, we all know and love. Served with some more lovely tomato sauce and a fresh green salad. Proper holiday clobber

We all know and love the creme caramel. An indulgent baked custard that’s baked upon a dark caramel,

03/10/2026

Welcome to autumn!! Huzzah. The nights are drawing in, and I’ve finally been able to pull me electric blanket out from under the bed, So, now is a great time to tell you what we’ve got planned for this month!

We’ve got lots of things planned over the coming months, so I thought I’d try and compress them down into one super extra helpful, dates for your diary post! So in the words of Fabrizio Romano… HERE WE GO

New Bistro Menu - 7th October
Closed, one Sunday only - 11th
Tasting Menu - 16th October

Bistro menu steak haché pictured

Our October bistro menu launches on 7th October. It’s an absolute belter, perfect for those super sunny days. Pictures coming soon….

We are exceptionally closed for one Sunday lunch service on 11th October. Don’t worry, it’s only one week. Back open as normal the following Sunday

We are exceptionally closed for one Sunday lunch service on 11th October. Don’t worry, it’s only one week. Back open as normal the following Sunday

Our next kitchen notebook tasting event will be held on Friday 16th. Rumours are Luke is knocking up some butter pheasant. In homage to his favourite curry.

Old picture for reference. Think is was Korma, but we move

In amongst all of that, we have our usual market fish night held every Wednesday evening, where you can get 2 courses for 29£ and we knock up a new main course every week with the catch of the day.

30/09/2026

This weeks market fish main course is, grilled mackerel fillets, braised lentils, confit Cheshire tomatoes from Hoole Food Market & basil mayo

The eagle eye’d amongst you will have spotted, it’s slightly different from my story post yesterday, as I totally forgot to order everything for it. That’s so late 30’s

As always part of our ever popular Wednesday market fish club, which is 2 courses for 29£

Perfect way to beat the Wednesday blues

Xx

25/09/2026

Well the equinox has been and gone, so It no longer feels tight putting heavier more rich dishes on the menu. And of course, game.

Our game season is, without hyperbole, the envy of the culinary world, and we love to celebrate it in our humble bistro. This weekend we have the king of game gracing our menu, Triple H. Not really, it’s actually grouse. lol

We’ve gone kinda classic; think all the grouse offal turned into a super light but rich parfait, the legs have been confit - so they are actually edible, pearl barley & watercress. Possibly one of my favourite dishes if I’m honest. I’m kinda hoping that we don’t sell them all so I can take one home.

Also, new on the menu, we have the return of the Pâté en croute. This time round it’s laced with venison, red w**e, juniper & maderia, served with a smoked blackberry condiment.

Lots more autumnal friends are coming to the menu soon. But, we’ve got a couple of new fish dishes to tide you over in the meantime. Butter roast monkfish tail, peppercorn sauce & celeriac fondont. Also, Loch Durant salmon, warm tartare sauce, new potatoes & lettuce

See you soon

21/09/2026

This months dessert selection on our bistro menu.

I can’t think of two more satisfying ways to end a lunch if I’m honest. Lightly set custard with loads of caramel juice or crispy creamy cherry. Both are winners in my eyes

Crème caramel & Eton mess’s last day with us will be 3rd October and we will be launching our fresh and even more autumnal menu bistro offering on the 7th October

Hope to see you soon

16/09/2026

This weeks market fish plate: grilled plaice, new season ratte potatoes, vadouvan curry sauce, curried green bean condiment.

It’s more healthy version of fish, chips and curry sauce. Just missing the mushy peas tbh. What it lacks in fat, it makes up for in flavour. I think it’s another better, and quite frankly stupid value

As always there is a limited amount to be had, as it’s dead good value, so I don’t expect it to hang around for long.

Address

11 Charles Street
Chester
CH23AZ

Opening Hours

Monday	12pm - 2:30pm
	5:30pm - 9pm
Tuesday	12pm - 2:30pm
	5:30pm - 9pm
Wednesday	12pm - 2:30pm
	5:30pm - 9pm
Thursday	12pm - 2:30pm
	5:30pm - 9pm
Friday	12pm - 2:30pm
	6pm - 10pm
Saturday	9am - 11am
	12pm - 2:30pm
Sunday	9am - 11am
	12pm - 5pm

Telephone

+441244400400

Website

https://www.stickywalnut.net/

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