CHESHIRE hotel The Woodcote is set to launch its new restaurant following a major refurbishment.

The hotel in Hooton will now be home to the 610 Squadron Bar & Grill, boasting a new menu, assembled by newly appointed Head Chef Jake Parry. The restaurant space has been completely redecorated, with an official launch event due to take place in just over one week.

Hooton Park was once home to a Royal Air Force base from which the new restaurant will take its name. Whilst the base closed in the late 1950s, a local society still meet regularly, and were approached by owners Dave and Tina Cobb for their blessing.

Chester and District Standard:

Head Chef Jake Parry, who was born in Anglesey and is now based in Ellesmere Port, has worked for Elite Bistros for the last five years, gathering experience at Sticky Walnut in Chester and Burnt Truffle in Heswall as well as Wreckfish in Liverpool and Pinion in Prescot.

Jake said: "The restaurant has been overhauled, it's all completely brand new and looks stunning.

"It was a long wait to get started but I can't wait to get in and start writing the menus and meeting the suppliers.

"It the most exciting project I've been involved in and it's good to have free reign to do what I want with the menu."

Chester and District Standard:

As the name suggests, the 610 Squadron Bar & Grill will feature chargrilled meats, including a lamb kofta main course and spiced chicken skewers. The 28-year-old says that the key theme is variety and that the menu's changing elements, such as a pie-of-the-week, ensure that diners can find new options each time they visit.

There will also be vegetarian and vegan options and any allergies will also be catered for, with the chef saying the restaurant will strive to be "accessible for everyone".

A lunch and light bites menu will run daily from 12pm until 5pm, with an à la carte menu in place from 12pm until 8pm.

Jake added: "As well as wanting to be somewhere where local people can come and feel comfortable, we will also be working with local businesses to push and support them.

"For example, our chicken liver pâté starter will feature sourdough bread from Ellesmere Port's Whitby Bakeshop. All of our cheese will come from the Cheshire Cheese Company, our ice cream will come from Cheshire Farm.

"If we can't make it in-house then we're going to buy it local."

An launch event is scheduled for August 20 for local residents with much of the new menu available in miniature with canapé versions and an evening barbecue, before the first official lunch service will take place on Sunday, August 21.