Amecca for food lovers, a haven for horse-racing fans, and rich in Tudor architecture, there is a lot to love about Chester. Equidistant from Manchester and Liverpool airports, and home to the historic Chester Races, the city attracts tourists from around the world. While I didn’t bet on the gee-gees, I did explore the city’s culinary delights and was amazed at the quality. I checked in to Moxy Chester, part of the Marriott group, located on the picturesque Shropshire Union Canal, a short walk from the station and right in the heart of the city. Its vast lounge area with hanging plants and quirky design touches gave me cool, East London vibes without the price tag. A Taste of Chester walking tour provided a closer look at the city (walkingfoodtoursuk.co.uk), highlighting historic Tudor buildings and telling us about the city’s ancient history. I even discovered where the term ‘gee-gee’ came from. (It’s thought to trace back to Henry Gee, who raised the first horse-racing course in Chester in the 1500s.)

The latest addition to Chester’s burgeoning food scene is restaurant Twenty Eight. It serves hyper-seasonal farm-to-table food with an emphasis on sustainability. Partnered with a Cheshire-based farm, Growing @ Field 28 (a family-run urban farm in Daresbury), the menu mirrors the farm’s seasonal growing schedule as part of the restaurant’s commitment to supporting local agriculture and minimising food waste and carbon footprint. Chef Jay Tanner offers lots of tapas-style plant-based options here, along with seasonal meat.

For meat lovers and wine enthusiasts, Upstairs at the Grill has served the city for nearly 20 years but underwent a full renovation over lockdown. Set up by Jason Bligh, a business developer and wine connoisseur, his expertise is evident in the extensive cellar that showcases some of the finest Californian wines, including exclusive Napa Valley labels. The dimly lit, speakeasy-style bar with fine art and high ceilings has well-crafted cocktails, and the terrace dining area serves oysters, fish, and, of course, steaks. Showcasing some of the best cuts from British farmers as well as beef from around the world, this is a dinner to savour. If you want to add another layer of style, you could ask Jason to pair your wine. I was treated to a Fort Ross chardonnay from Sonoma in California with my scallops and CAMi merlot from Napa Valley in California with my côte de boeuf.

In an era when dining out is about more than just food, Upstairs at the Grill is a temple to the finer things in life. And the experience made me glad I hadn’t spent my money on those gee-gees, but saved it for good food and wine instead.