The story
A charcoal grill anchors the kitchen at The Jolly Gardeners, where brothers Ben, Joe, Will, and George manage an independent freehouse in Boughton, Chester. The team sources heritage-breed meats, organic grass-fed ingredients, and Cornish day-boat fish to fuel a modern British menu shaped by European influences. This focus on provenance underpins the pub's inclusion in the Good Food Guide 2026, which notes the sympathetic restoration and the way the kitchen balances rustic elements with precision cooking. The downstairs area welcomes walk-ins for cask and keg real ales, while booked guests move upstairs for the main service.
Dishes showcase the charcoal fire across a range of textures and temperatures. The ham hock and parsley sauce pie comes with buttered French peas, offering comfort through slow braising techniques. For lighter fare, the wood-smoked chalk stream trout arrives with a salad niçoise and hard-boiled egg, highlighting the fresh fish supply. Chef George Prole directs the board with items like the pork belly accompanied by remoulade and cider mustard sauce, or the bloody mary beef tartare served on toast. European touches appear in the BBQ Turkish peppers with labneh and sumac, alongside the risotto verde garnished with parmesan and grilled summer vegetables.
The beverage programme emphasizes independence, pouring a curated selection of cask and keg real ales chosen directly from breweries rather than tied to a single supplier. A lively wine list complements the food, available by the bottle or carafe for those seated in the upstairs dining rooms. Desserts often return to the grill method, exemplified by barbecue strawberries served with elderflower ice cream and puffed rice. Classic bakes remain strong, with the blackcurrant bakewell tart providing a rich conclusion, while the black pudding breakfast option rounds out the menu's versatility.
Recognition
Location
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