Celebrity Chef Ellis Barrie, two-time contestant of the Great British Menu and owner of the award-winning Marram Grass, Anglesey, will be making a special guest appearance at Restaurant 1539 on Thursday 21 November.
In a celebratory evening of the finest gastronomy, Ellis will be hosting a special six course tasting menu, with wine accompaniments carefully selected from the team at 1539.
Guests will be treated to a glass of Laurent-Perrier Champagne on arrival, followed by an introduction from Ellis, who is soon set to feature in a revise to the BBC classic ‘Ready Steady Cook’.
Ellis will introduce his menu and treat the audience to some anecdotal tales of his varied career to-date, before guests tuck into his six-course menu. Inspired by local provenance, Ellis’s menu will feature plenty of produce from the North Wales area, including his own kitchen garden in Anglesey.
Speaking about the joint venture, Ellis said:
“I’m made up to be bringing Anglesey to Chester, Chester is a great link between where we have been and where we are going and this evening will perfectly showcase the offering at the Marram Grass.
“We will be bringing produce from our own farm, as well as meat and fish that is produced on our fantastic island. It will also be an insight into what expect at the new Albert Dock restaurant, opening in 2020. Bring your taste buds and your fun, it’s going to be a great night!”
Restaurant Manager Andre Sievers said
“We are thrilled to be hosting this collaborative six course tasting event with Ellis. His enthusiasm for cooking and constructing plates of food is infectious and we cannot wait to welcome him into our kitchen at 1539.”
Tickets to this one-off dining experience cost £65 per person. The wine flight is an additional £45 per person.
Visit restaurant1539.co.uk for more information and to book, contact the restaurant directly on 01244 304 611 or email info@restaurant1539.co.uk
The post Celebrity Chef Ellis Barrie to Host One-Off Six Course Tasting Evening at 1539 appeared first on Experience Chester.
