Hypha

Ingredients for the cocktail list have been sourced with the intention of minimising environmental impact wherever possible, such as using herbs that are either closed-loop, homegrown or foraged. When it comes to spirits, priority has been given to producers that are working to reduce their environmental impact. Soft drinks, many fermented, are all produced in-house, from a tepache made from pineapple waste to a coffee kombucha from spent coffee grinds.

“In letting these ingredients ferment we can minimise the waste of each aspect of the drink, prolonging shelf life and enhancing flavour,” explained co-founder Calum Adams. “The menu will change as and when ingredients best present themselves, so what is on offer will change seasonally, but flavour and balance will never be compromised.”

The cocktail list itself is small and focused, with a number of Highball-style drinks, and all served in recycled glassware. The food offering, consisting of vegan small plates, will also be informed by “micro-seasonal changes”, varying from one week to the next and, like the drinks offering, will make use of fermentation.

The 35-cover restaurant will be open from Thursday to Sunday, with plans for pop-up evenings with local producers, winemakers, breweries and chefs earlier in the week. Hypha is expected to open in February.

5 City Walls, Chester, CH1 2JG; www.hypha.restaurant

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