• Ernst van Zyl puts down some roots at the Glazebury

Ernst van Zyl puts down some roots at the Glazebury

9 January 2019 by Neil Sowerby

PERIPATETIC chef Ernst van Zyl has secured a new base, The Glazebury pub in Warrington with an aim to create a fine dining destination.

Ernst has a track record of balancing gastropub expectations with forays into molecular gastronomy, inspired by mentors such as Heston Blumenthal, notably at The Lord Clyde at Kerridge near Bollington.

But the South African-born chef had been shuttling between pop-ups since the collapse of plans to create Klok, a 46 cover restaurant in the Winter’s Jeweller’s building on Underbank, Stockport.

So his many fans will be glad to see him take over The Glazebury, in the suburb of that name with front of house his partner Liz Kellett, who has had 20 years in the hospitality trade

Marstons sold off the property last year and it was refurbished in the autumn, retaining overnight rooms on the second floor. There are 60 covers with a food offering that will range from bar snacks (accompanied by 60 gins and a range of ales) to tasting menus, the last scheduled from March onwards. Ernst has tweeted that he hopes to open on February 2.

In an interview to food and drink industry bible The Caterer, he explaining how he has arrived at the Glazebury: “We were approached by the three owners, and the five of us just hit it off instantly. They’ve invested hugely in the pub already and have some very exciting plans for the near future. 

"It’s got a stunning garden space for growing our own produce to use in the kitchen; it’s got five bedrooms we’re planning on doing up over next few months and the property has huge potential to expand and grow in the future for more covers.”

"The operation will be divided into two offerings – the first, an “exciting seasonal changing bar menu with sandwiches, salads, starters, mains and desserts”, will begin operation from the launch date.

The other, an “ever-evolving à la carte fine-dining menu and a six-course tasting menu” which will be “deeply rooted in each season’s amazing produce offerings along with some of the UK’s best ingredients on offer, and of course dishes influenced by my love for foraging.”