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
