Lower Peover fine dining pub, The Bells of Peover has welcomed a new executive chef Carl Jenkins to the kitchen team.
Carl, 44, who is originally from Runcorn, joins The Bells of Peover after four years as a sous chef at Mobberley’s Plough and Flail, as well as a further eight year’s experience at a range of Heathcotes outside catering establishments including Preston North End, Warrington Wolves and Chester Racecourse.
Carl’s creative flair and in-depth knowledge will aid the team as it continues to serve the exquisite array of dishes that The Bells of Peover is famous for.
With demand for the pub’s menu at an all time high, from 1 April it will extend its opening hours to; Monday to Friday 12pm - 9pm, Saturday 12pm – 10pm and Sunday 12pm – 8pm.
Carl comments: “The Bells of Peover is a highly renowned pub in the North West and I am excited to be working alongside such an incredible team. The creativity and imagination within the kitchen is phenomenal and I hope my expertise will further this.
General manager, Jose Lourenco, says: “With the arrival of our new executive chef Carl, he will work with our head chef Matthew Smith and the rest of the staff in ensuring the very best dishes are created in kitchen and delivered to our diners.
Jose adds: “As we move into the spring and summer months, we are already noticing an increase in custom as more people are choosing to eat out as the nights get lighter, so we have decided to keep our doors open for longer.
The 1 April will also see the launch of a new set menu, offering lighter variations of the pub’s delicious á la carte menu. The one, two and three course menu will be available Monday to Thursday 12pm – 7pm with prices starting from £9.95.
Set in the picturesque village of Lower Peover and situated next to the village church, The Bells of Peover is a highly commended pub offering an exquisite array of food and drink with truly excellent service.
For more information on The Bells of Peover, please visit www.thebellsofpeover.com or call 01565 722269.
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