A HISTORIC Chester pub and hotel will launch its new menu later this month following a major refurbishment.

The Pied Bull on Northgate Street has roots stretching back to 1155 and has recently been renovated ahead of its official relaunch on March 21, with a new spring/summer menu set to debut.

The new menu with feature a selection of seasonal dishes and chef’s specials together with classic pub fare made with high quality ingredients.

The Pied Bull will look to local suppliers for its produce, including David Joinson Quality Meats, Francis Thomas & Cheshire Farm.

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Alongside its new menu, the Pied Bull have recently launched a new drink perfect for the warmer months.

Zoe Scourfield, Director of the Pied Bull, said: “We’ve got a small microbrewery that we opened in the cellar in 2011.

"We’ve always brewed real ales and we’ve now launched a lager that will be brewed beneath your feet.”

Chester Lager and the other ales, as well as being sold on the bar, will also play a part in the new menu, in dishes like Beer Battered Fish & Chips and Steak and Ale Pie.

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The team is also hoping that regulars and new visitors will also be able make use of an often-overlooked feature of the Pied Bull.

Zoe said: “A lot of people don’t realise, because it’s a bit hidden, that we have a beer garden at the back of the pub which was opened a few years ago.

“We’ve added more seating in the back and it’s a suntrap in the summer.”

'Bringing it back to its best'

Given the pub's long history, the team did not wish to make the mistake of modernising the interior and instead looked to focus on enhancing the unique features of the Bull.

Interior design experts MGI were brought onboard to help maintain the traditional style and feel of the building, restoring original furniture and sourcing period-appropriate additions.

Features such as the dark wood panelling, beamed ceilings, open fireplaces and the all-important bar have each been carefully restored.

Zoe said: “We’re really happy with it.

“We didn’t want to rip the soul out of the place, we’ve still got those beams and the wonky floors and walls. Everything has been restored rather than replaced.

“It was about bringing it back to its best, rather than reinventing the wheel.”