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)

30/10/2026

Halloween ah? I don’t really get it and besides my days of dressing as sexy cat are well and truly behind me, plus I’m a grumpy bastard, so I tend to swerve it.

With this in mind we will be remaining a spooky gimmick free zone this whole weekend. We will be instead, a bastion of comforting delights, led with conviction by our selection of steaks. These friends will remain on all weekend, my pick would be the fillet, as I am a sucker for bordelaise sauce.

So, if you want a hiding place from all the trick or treaters, we would love to hide you

We also have our warm brioche treacle tart making a return to the menu. And if I can pull my finger out a caramelised onion and 24month aged Comte quiche. Should debut on Saturday evening

And finally don’t forget, Saturday lunchtime marks the last chance to grab this months bistro menu. After then, whatever steak haché is left over will be turned into staff burgers. I hope you come and eat it all. But also on the other hand, I kinda don’t. Very conflicted

27/10/2026

In no particular order I present this months bistro menu.

Also worth noting that this is the last week you’ll be able to scran any of this. Apart from maybe the hache, which will be returning for its Xmas stint dressed à la Rossini. I for one can’t wait

Swipe to the end to cast your eyes over this months menu for a final time

Next months menu will be released in due course (once I’ve lashed it through the Canvo-omatic2000) but rest assured it is tasty and remains unbelievable value

24/10/2026

As always late to the Sunday party. Alas, better late than never

But, above is a little selection of what you could find on this weeks sunday menu.

Word on the street is the world famous porchetta will be making a return shortly too, so keep yer eyes peeled for that

We are looking pretty juicy early doors, but if you want a nice big feed before Match Of The Day 2 or Antiques Roadshow we’ve free’d up some later tables to help you get your roast fill.

You can book via the phone 01244 400400 or via our website

21/10/2026

Never mind make America great again, that ship has long sailed. Let’s Make Stew Sexy Again. Admittedly, it’s a lot less catchy, but it’s something I can actually get on board with.

This weeks market fish main course is a perfect fit for the grey times we currently find ourselves entrenched in. I for one ain’t complaining tbh

Olive oil poached monkfish tail, smoked paprika & tomato sauce, a punchy confit garlic mayo, some winter tomatoes & a liberal pinch of the king of herbs, flat leaf parsley to round off processings for this week

I highly recommend a slice of sourdough to aid in the mopping up, although I won’t judge if you want to slurp from the plate, I’ll even pretend I’m not looking of that helps

This forms part of our market fish offering where you can get 2 courses for 29£. Don’t fret if this ain’t your bag and you still cant be bothered to cook, our usual bistro menu and à la carte menu runs along side

Our heating is on and it’s dry inside so why not come and steal our warmth and let us take care of the washing up

16/10/2026

After our brief Sunday hiatus last week, WE ARE BACK OPEN AS PER USUAL THIS WEEK.

I repeat, in a more normal voice. Back open this Sunday as usual.
Expect juicy beef
Rich red w**e sauce - takes two days to make you know
Buttery veg
STICKY TOFFEE PUD PUD
Rice pudding

In other words all the good gear

Give us a bell on 01244 400400 or book via our website

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,

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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