Award-winning Chef and Roux Scholar, Harry Guy, has announced the opening of his new restaurant housed at boutique hotel, Wildes Chester.
It revealed ‘X’ will offer a “showcase culinary excellence”, with the 50-cover restaurant to serve British dishes, sourcing produce from across the UK to curate ingredient-focused food that embodies the tastes, textures and aromas of the “natural world”.
The restaurant will work closely with suppliers and farmers in the Cheshire countryside, set to bring the freshest and most traceable ingredients to the table.
Guy said this is his first solo venture, bringing years of experience having worked in some of the most celebrated kitchens in the world, spanning L’enclume, Roganic, Aulis, Gordon Ramsay’s Savoy Grill, Le Carré Gourmand and Mallory Court Hotel.
Guy completed his stage at three-star Michelin restaurant Saison in San Francisco, under the tutelage of acclaimed chef, Joshua Skenes, beating stiff competition to become the 2016 winner.
Guy said: “X has been a long time in the making and is something that dreams are made of for a Chef like me.I am essentially creating my perfect restaurant; from the dishes that I have had brewing in my mind for years to the look and feel of the space itself.
“I am also in the process of forming a great team of people from the ground up, creating something that feels really special. Right now I couldn’t be more proud or more eager to get the doors open.”