After years of dedicated service at Carden Park, Harri Williams has been promoted from Head Chef to Executive Head Chef, now overseeing the culinary direction across all six of the hotel’s restaurants. He will lead in collaboration with Cyril Gabriel, newly promoted to Head Chef of The Vines, with a particular focus on maintaining and evolving the fine-dining restaurant’s acclaimed standards.

Under Williams’ leadership, The Vines has retained its 3 AA Rosette award recognition in 2025 and continues to offer a sophisticated dining experience that champions seasonal produce, showcasing the very best ingredients from the North West and Wales.

A culinary talent hailing from neighbouring Wales, Williams grew up on his family farm, developing a deep appreciation for British farming traditions and local produce, from livestock to seasonal harvests. He began his professional kitchen career at just 16, quickly earning recognition on the international stage through prestigious culinary competitions. Williams refined his craft under acclaimed chef Matt Moran at the Sydney Opera House, gaining invaluable experience in both precision and creativity before returning to the UK. Whether designing intimate tasting menus or orchestrating large-scale banquets, Williams has built a reputation for delivering dishes of uncompromising quality and consistency.

Since joining Carden Park, Williams has worked closely with Cyril Gabriel, who has been instrumental in shaping The Vines’ culinary identity since its launch in 2021. Originally from Limoges, France, Gabriel has brought a distinctive French flair to modern British dishes, creating the restaurant’s hallmark style. Recognised for his leadership and talent, Gabriel was named Chef of the Year at the Chester Hospitality Association People Awards in 2024,cementing his reputation in the region.

Having collaborated for several years, Williams and Gabriel now move forward in newly defined roles: with Williams setting the overarching culinary vision as Executive Head Chef across the estate, and Gabriel leading The Vines day-to-day as Head Chef. This partnership ensures both continuity and innovation in one of Cheshire’s most celebrated dining destinations.

The Vines proudly unveils its new Autumn/Winter menu.

To start, enjoy Celeriac Velouté served with Parsley and hazelnut dressing, parsley oil and hazelnut brioche. Alternatively, for ultimate indulgence, enjoy Butter Poached Lobster sourced from the local shores of North Wales served in raviolo alongside dashi, tomato, shimeji mushroom and Thermidor sauce.

For the main event, enjoy a modern take on a British classic and one of William’s personal menu highlights: BBQ Cheshire Venison with pearl barley, venison ragout, salsify, pear, kale, and a silky café au lait sauce. With wild deer populations rising and no natural predators to control them, sustainable management is essential to protect habitats, crops, and biodiversity. Responsibly sourced from Cheshire Wild Venison, this dish celebrates local produce while transforming ecological responsibility into culinary artistry.

For a real showstopper, dine out on The Vines Beef Wellington for two. A hearty classic, enjoy succulent local Welsh beef wrapped in golden pastry and served with hand cut chips, panaché of vegetables and a Bordelaise sauce.

To conclude, indulge in a selection of seasonal desserts. For a real personal touch, enjoy a refined Apple Pie, made from apples from William’s very own orchard where 3 unique varieties are grown. Indulge in the caramelised apples served with sour apple sorbet, tonka bean chiboust, and marigold. The menu also includes the Elderberry Délice, where poached pear, figs, elderberry gel, and pear sorbet evoke the season’s rich harvest, plus a decadent Affogato, combining mascarpone mousse, latte ice cream, coffee jelly, and a warm coffee madeleine.

Commenting on the menu, new Executive Head Chef Harri Williams said: “The Vines’ new Autumn/Winter menu is a celebration of the finest British produce and a tribute to the local suppliers we proudly collaborate with across the region. It honours simple, classic dishes, allowing their natural flavours to shine. As chefs, our role is to elevate and highlight the exceptional quality already present in these ingredients.”

The Vines takes its name from Carden Park’s own 1,000-acre vineyard, the largest commercial vineyard in Cheshire. Producing up to 10,000 bottles of its exclusive Estate Reserve, this exceptional English sparkling wine is available only at Carden Park, where diners can revel in produce as local as it gets. On the nose, the wine reveals notes of stone fruits, including apple and pear, layered with brioche and subtle yeast aromas. On the palate, lively perlage and vibrant acidity are balanced by a touch of minerality, making it the perfect palate cleanser.

The Vines tasting menu is available for £105 per person with an expertly paired wine flight available for £90 per person. Alternatively, dine à la carte.