Covino, an intimate 'wine-led' restaurant in Chester has announced a new resident chef, Bryan Webb.
The restaurant is described as a ‘small owner-run wine bar & restaurant in the heart of Chester that serves daily changing menu of seasonally inspired small plates, guided by the quality and provenance of ingredients, with a real focus on simplicity and flavour.’
Covino also features more than 130 different wines from across the globe.
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Bryan Webb is a renowned Welsh chef, best known for his work at Tyddyn Llan, a Michelin-starred restaurant in Llandrillo, North Wales.
He began his culinary journey at the age of 15, working at The Crown at Whitebrook, the first Michelin-starred restaurant in Wales.
He is known for his classical cuisine, showcasing high-quality ingredients from Wales and the finest seasonal produce from around the British Isles
Some of his signature dishes include steak au poivre with butter sauce and Moroccan-style Welsh lamb.
Bryan will begin his residency at Covino on April 3 until June 28.
The announcement comes after the news that award-winning resident chef Harry Guy is leaving after three months at the restaurant.
Harry's Background
Harry decided to become a chef at the age of 14, while working in a kitchen as a pot washer. After attending North Leamington School, he undertook an Advanced Culinary Skills course at Stratford-Upon-Avon College. He then worked at then Michelin-starred Mallory Court Hotel in Leamington Spa, under Simon Haigh;two Michelin-starred L’Enclume in Cartmel, Cumbria.
After winning the Roux Scholarship when he was 26, Harry worked at Saison in San Francisco with celebrated chef Joshua Skenes, when he moved to operations manager and chef across Simon Rogan’s London restaurants Roganic and Aulis London. He also worked at Gordon Ramsay’s Savoy Grill for a brief period before Covid-19 struck.
Announcement
In a post on Instagram, it read: “They don’t make chefs like this anymore…
“Late last year, I received an email from a chef we all thought to be retired, expressing a keen interest in taking on one of this year’s kitchen residencies. I couldn’t quite believe it. I’d been fretting over finding a chef with the credentials to follow Harry Guy, then came a knock on the door from this highly respected industry veteran. Bingo.
“We’re now in the dying days of Harry's kitchen residency, with this, his final week. Harry’s been a fantastic name to kick-off our new programme, and a tough act for any chef to follow.
“However, our next chef in residence has followed tough acts before, being appointed Head Chef of London’s Hilaire on Old Brompton Road, where he took over from the legendary Simon Hopkinson, before going on to become chef-proprietor just four years later - and all this before I was even born!
“If you haven’t already guessed, our next Chef in Residence will be… Bryan Webb!
“Bryan, alongside his wife Susan, most recently sold their restaurant with rooms, Tyddyn Llan, in July last year, after 22 years of ownership, 10 of which with a Michelin Star.
“Author of two books, ‘Bryan Webb’s Kitchen’ and ‘Not Bad for a Taff: 40 Years at the Stove’ - you can expect his menu to be full of accomplished, ingredient driven dishes cooked with care and respect, blending traditional French cuisine with the best of British produce - and all during his favourite season of all, Spring.
“It would be impossible in an Instagram caption to sum up just how good this is for the residents of Chester and beyond, let alone Covino, so you’ll just have to come and find out for yourself.
“Bookings are now live for Bryan’s residency which begins on Thursday 3rd April and runs until 28th June, and can be made via our website.”
"Hope to see you soon."
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