The Coach House on Northgate Street, Chester has been open for 7 months now, and is already well recognised for its use of local produce and traditional British food. General Manager, Andy Gizzi, is pleased to welcome new Head Chef – Adam Wright into the ranks.

Adam started his catering career at Mezzo in London's Wardour Street producing fusion and fine dining food to 800 diners a night, moving to The Atlantic Bar & Grill in 2000 as Demi Chef producing 3 rosette standard food under the guidance of Exec. Chef Richard Sawyer. Adam then worked in the popular Smiths of Smithfield in the heart of London's Smithfield Meat Market working with Aussie Masterchef John Torode and Tony Moys, producing 2 AA rosette standard cuisine. 2002 saw a 6 month working sabbatical in the U.S. producing fine dining in a 5 star/5 diamond hotel in North Carolina. When Adam returned to the UK it was as Sous Chef working alongside Mark Paris at The Depot, in Surrey.

He moved in 2004 to work once again with Richard Sawyer at Rules Restaurant in Covent Garden. Then in 2005 he moved through the ranks at the 3 Pub/Dining rooms of The Meredith Group finally employed as Head Chef at The Running Footman in Mayfair their newest venture.

We are delighted that Adam has made the move north, bringing with him a wealth of excellent chef skills and experience, he is sure to make a real impact at The Coach House.

During the coming months he will be developing a menu that reflects his passion for great British hearty pub food made with local seasonal produce, and recipes fused with his in-depth experience.

To introduce Adam's new menu to both new and existing customers, our lunch menu is available at an introductary price of £10 for two courses. For guests dining off our dinner menu before 7.30pm, a 50% discount will be given off the food bill. These offers run until 11th March.