Andrew Sheridan, a critically acclaimed chef, has announced he is opening another restaurant, months after taking over the former Native restaurant in Worcestershire.
Andrew began his culinary journey at respected venues like ABode Chester, progressing from the bistro kitchen to its fine dining restaurant.
His talent caught national attention when he appeared on BBC Two’s Great British Menu in 2018 and 2019.
In 2020, he opened Restaurant 8 in Birmingham - an intimate space where immersive storytelling and ambiance are woven seamlessly into each dining experience.
The Shared Menu at Noted and Whole-Animal Cooking
Now, Andrew shows no signs of stopping as he announces another restaurant, Noted in Chester.
He said: “With Noted in Chester, we’re going with a shared tasting format. So instead of traditional courses, dishes will go into the middle of the table and each guest will have two plates to share each course. It creates a different energy - more relaxed, more conversational - and it reflects the way people actually want to eat now.
"On top of that, we’re buying whole animals. It’s something we’ve wanted to do for a while, and now with a pub and multiple restaurants, we can make it work. So let’s say we get a whole cow - the fillet might go to one site, the sirloin and ribeye to Noted, and the mince to the pub for burgers.
"It’s about using every part intelligently, not wasting anything, and creating dishes that feel honest and thoughtful. The more sites we have, the smarter we can be about how we buy and how we cook. It’s better for the planet, better for the customer, and more exciting for the chefs.”
Sustainability and Using the Garden to Power Multiple Restaurants
Earlier this year, Andrew took over the former Native site at Netherwood Estate to create Restaurant Sow.
Read more: Andrew Sheridan takes on new direction at former Michelin star restaurant
He is also an advocate for sustainability at newly opened Restaurant Sow, he added: “ I’d say about 90% of the menu is either from our own garden or comes from within a 20-mile radius of the venue. But it’s not just the food - even the chairs were made here on the estate. The upholstery was done here, the napkins were woven here. We even water the garden using collected rainwater. It’s all about that circular system and being as responsible as we can.
"One of the biggest reasons we took on this site was to give us a sustainable produce base, not just for this restaurant but for the wider group. We’ve got places like Eight in Liverpool and Oxa on the Wirral, and now we’ve started using this garden as a central hub to supply them. Mondays and Tuesdays are processing days - we harvest rhubarb, herbs, edible flowers - and get them ready to transport out. There’s only so much you can use in one kitchen, so now it’s becoming this ecosystem that supports all the sites. It’s a model we’re really proud of.”
Building a Restaurant Group with Loyalty, Not Just Growth
Over the years, Andrew and Open Restaurant group have built a stellar reputation.
He added: “People look at us and think, ‘Another new opening?’ But the only reason we can do this is because of the consistency we’ve built. Sam M and I started working together five years ago, and in that time, we’ve gone from one site to nine. But we haven’t done it alone.
"I’ve brought in people who’ve worked with me for over 14 years. One of them runs all our sites in the Northwest. The other handles the Midlands. These are people I’ve been in kitchens with for years - we’ve grown together, failed together, and now we’re building something bigger together. They’re not just staff; they’re part of this from the ground up.
That’s how we’ve been able to scale without losing what made the first place special. We’re not copying and pasting. Every site has its own identity, but we all speak the same language - standards, flavour, care.”
The Team Behind the Kitchen
Restaurant Sow wouldn't be the successful and sustainable restaurant that it is without the help of Andrew's brilliant team.
He explained: “The team we’ve got here is really strong. Curtis is our head chef - he’s been a pastry chef for the last eight years. He also worked with us before at Eight and did a stint at Da Terra. He’s brilliant. Then there’s Jake, who’s been with me at Eight for the past year and a half.
"Everyone’s got their strengths - Curtis brings incredible technical pastry work to the table, and he now contributes across the group on that side of things. Me, Sam, and Jake focus a bit more on savoury and snacks, and then we bring it all together. It’s not like a chain where every menu is a copy and paste. Each site has its own vibe, its own menu, and its own story. We’re building individuality into everything we do.”
Written by ABi Kinsella
