Sticky Walnut

Sticky Walnut Award-winning bistro based in Hoole, Chester
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Welcome to autumn!! Huzzah. The nights are drawing in, and I’ve finally been able to pull me electric blanket out from u...
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.

This weeks market fish main course is, grilled mackerel fillets, braised lentils, confit Cheshire tomatoes from Hoole Fo...
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

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

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...
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

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

Another week, another bistro main course introduction Croque Monsieur and, if you like I can always make it a Madame OrC...
16/09/2026

Another week, another bistro main course introduction

Croque Monsieur and, if you like I can always make it a Madame

Or

Celeriac schnitzel, creamed spinach, brown butter, capers

As someone once remarked about the Monsieur, it’s just a ham and cheese sandwich, yes I suppose it is. In the same way the Roast chicken, morels, vin jaune sauce & pilaf rice from Noble Rot Soho is just chicken & rice. A ham and cheese sandwich it maybe be, but I’ll willing to bet it will be in your top 3 sandwiches of all time

Either option will be a massive serotonin hit on this grey day we have found our selves in. I say that like autumn is a massive surprise, comes around every year.

I for one welcome our new autumnal overlords with open arms

Quite possibly the most comforting selection of starters that’s ever been assembled.Both happen to feature on our inflat...
11/09/2026

Quite possibly the most comforting selection of starters that’s ever been assembled.

Both happen to feature on our inflation busting bistro menu, where you can have 2 courses for 20£ or 3 courses for 23£

Enough of the sales pitch, but what are they? The first option needs no introduction as it’s been around longer than the Bayeux Tapestry, and it’s infinitely more delicious. An overnight beef stock, onions that have spent a couple of hours caramelising in butter, thyme and a cheesy brioche crouton. Simplistic perfection

Next up we’ve got a chickpea panisse. It’s a kinda deep fried crispy chip. But instead of potato it’s a gram flour mixture, made with a little chilli and veg stock. That’s it, it’s kinda chips and tangy tomato sauce all under a covering of aged pecorino

I am doing it a disservice if i am honest, there is a lot of work that goes into the tomato sauce. It’s been made with peak season Isle of Wright tomatoes, and emulsified with very good quality olive oil.

Both on till the end of the month.

Yummers

Ooh look at me going all arty with a photo making a salad and some videos. Oscar worthy my videography skills are not. L...
12/08/2026

Ooh look at me going all arty with a photo making a salad and some videos. Oscar worthy my videography skills are not. Luckily I didn’t enter this game to create content, but here. We. Are. Lucky us

Alas, let’s take a closer look at this month’s bistro and early dinner set menu main course shall we?

Both absolute legends in the bistro world, albeit from differing countries. The bistro Messi & Ronaldo if you will.

In the meaty corner we have ‘chicken cordon bleu’ why it’s called that I don’t know, ridiculous name, if you ask me. But trust, it’s delicious. Black Forrest ham, wrapped in cheese, wrapped in a chicken sarcophagus then coated in bread crumbs and fried until crisp. Served with enough creamed spinach to keep Popeye off yer case for a while

In the Veggie corner, aubergine parm. Grilled and marinated aubergines get sauced up with a delectable tomato number, made with the market leading brand, Mutti (I’m open to sponsorship if anyone wants to get in touch.)We then top it all off with a mix of melty mozzarella, power Parmesan and a good glug of expensive olive oil.

Which ones the best? Well there’s only one way to settle this. FFFIIIIGGHTT. Or you could come and try them both.

Thiery Bon-oui, here she is, tonight’s market fish main course A whole Scottish mackerel, butterflied and deboned, coate...
12/08/2026

Thiery Bon-oui, here she is, tonight’s market fish main course

A whole Scottish mackerel, butterflied and deboned, coated in my world famous inauthentic tempura batter, then deep fried. Served with a white cabbage and ranch dressing slaw, and a couple slow cooked tomatoes. NAWTY!!

Listen, I’m not saying ordering a portion of bread and having it as a heavy butty is the ultimate hack. But, I’m also not not saying that either

I was going to do fish and chips tonight but i bottled it, I think this is much better though.

On this evening only as part of our Wednesday fish night promo, where you can get 2 courses for 29 of your British pounds

Let’s take a moment to ogle our current bistro menu starters as they sit there in the great shop window in the cloud. Q...
10/08/2026

Let’s take a moment to ogle our current bistro menu starters as they sit there in the great shop window in the cloud. Quite the pair they are too, don’t you think?

As always we’ve tried to keep it super seasonal and quite light, which given the upcoming apocalypse, has turned out to be a good thing. I thought we were done with the heat, especially as I’ve received my first grouse marketing text. Feels wrong to even be thinking about that in 30degree heat. But god would I love an expensive pinto noir with some game

Anyways as always I digress, back to the task in hand. Melon, mozzarella & isle of Wright tomato salad & smoked confit sardines, house ricotta on toast. Both on until the end of the month.

Is there any appetite for grouse, while i’m here? I’m sure it will be cardigan weather soon.

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

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