Ernst van Zyl will take over the kitchen of the Glazebury near Warrington in February, the chef has confirmed.
The South African-born chef, formerly of the Lord Clyde in Kerridge, Macclesfield, and the Hanging Gate Inn in Cheshire, will bring his love of foraging and fine dining to the 60-cover site, as well as a casual bar-food operation.
Van Zyl told The Caterer he and partner Liz Kellett – who will run the front of house operation – would be “taking the bull by the horns from 2 February”.
He added: “We were approached by the three owners, and the five of us just hit it off instantly. They’ve invested hugely in the pub already and have some very exciting plans for the near future. It’s got a stunning garden space for growing our own produce to use in the kitchen; it’s got five bedrooms we’re planning on doing up over next few months, and the property has huge potential to expand and grow in the future for more covers.”
The operation will be divided into two offerings – the first, an “exciting seasonal changing bar menu with sandwiches, salads, starters, mains and desserts”, will begin operation from the launch date.
The other, an “ever-evolving à la carte fine-dining menu and a six-course tasting menu” which will be “deeply rooted in each season’s amazing produce offerings along with some of the UK’s best ingredients on offer, and of course dishes influenced by my love for foraging.”
The fine-dining element of the Glazebury is expected to run from March, with a launch date to be confirmed.