The Courthouse Cheshire

We were recently invited to Barristers Restaurant & Bar in Knutsford, Cheshire to review their newly opened restaurant and to try out their latest menu.


The Venue:

The restaurant is located at The Courthouse, a majestic Georgian building designed by George Moneypenny in 1818. The Grade II listed property, Knutsford Crown Court, known in Cheshire as the Sessions House was used by The Ministry of Defence before it was closed and all proceedings moved to Crewe. In March 1952 Alan Turing was on trial at the Sessions House. The pioneering Manchester born mathematician became a crucial figure during World War Two after breaking the German Enigma codes.

After remaining derelict for seven years, Flat Cap Hotels embarked on the transformation of this iconic building, restoring the stunning original architecture. It’s quite an amazing place to walk into and steeped in history, which they’ve been really sympathetic to in the renovation to what is now a restaurant, rooftop gardens and events/wedding venue. The ceilings are high and the walls covered in fantastic pieces of artwork by local artist James Blinkhorn.

Barristers Restaurant & Bar is the first of a phase of launches at the iconic venue, focusing on serving British seasonal menus.


The Team:

The Flat Cap Hotel recently announced the appointment of Ian Roberts as Head Chef at The Courthouse in Knutsford. Ian moves into his new role having previously held the position of Sous Chef at sister property, The Vicarage, Holmes Chapel.

Ian brings a wealth of experience having held positions at the 2 AA Rosette Oddfellows Hotel in Chester, Crowne Plaza Hotel, Chester and St David’s Park, North Wales.

Ian has also previously worked at Peckforton Castle in Tarporley, where he was part of the team to gain a 3 AA Rosette and Taste of Cheshire Award.


The Food:

While at the venue we decided to try a range of smaller dishes:

– Bloomer shrooms:  Creamed chestnut mushrooms, roasted garlic, chives, toasted bloomer


– Cured Meat Platter: Parma ham, pastrami, chorizo, olives, pickles, breads, dressed rocket


–  Duck liver brûlée: Lightly torched, apricot chutney, ciabatta

– Koftas: Spiced minced lamb, mint, yogurt & pitta bread


– Sticky toffee & fudge pudding: toffee sauce, vanilla ice cream


The food focuses on locally sourced and seasonally inspired dishes and each dish we tried was exceptional. The various dishes that we tried felt that the chef had fantastic skills and a passion for cooking.

Overall we had a memorable dining experiences with the venue and choice of food and we would recommend it as the perfect spot for fine cuisine.

For more information on the venue and to book visit:

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