Boutique hotel Oddfellows in Chester has relaunched its restaurant with the head chef centre stage.
Cultivated by Elliot Hill is focused around the concept of what the chef describes as "odd plates". Hill, who joined the hotel earlier this year, explained: "Some [of the plates] are small, some are large and some can be both."
Before joining the team at the 18-bedroom, four-apartment boutique hotel, which marked his return to his home county of Cheshire, Hill worked at the Park Tavern in Wandsworth, London.
"To have the opportunity to bring this style of food home to Cheshire is just wonderful. I previously worked in Manchester, Moscow and London and I've brought all I've learned back to Cheshire, where the fantastic regional produce makes it a pleasure to produce simple, yet sublime dishes. Cultivated is a dream I have had for many years - where plates are designed primarily by the ingredients we have - so we create the narrative of the dish in synergy with the produce."
As well as a newly planted herb garden, the restaurant's focus on produce is enhanced by a living moss feature wall, foliage, micro-herbs and flowers growing in bell jars. Dramatic leafy wallpaper adds to the green feel.
Oddfellows in Chester is part of a two-strong portfolio alongside sister hotel, Oddfellows on the Park, in Cheadle, Greater Manchester.