Making a big impact on Chester’s dining scene and a small one on the environment, pledge money to help Hypha come to life in the city
Focusing on craft cocktails, small plates and fermentation; ‘hypha’ is the coming together of Nicholas Friar; who’s been in the industry for over 15 years, working in some of the best bars and restaurants in the United Kingdom.
Calum Adams who has developed experience in the industry all over the world from Chester to Hawaii to South Korea, and Ice Rattaphaet; a restauranteur born in Thailand and owner/operator of ‘Nine Elephants Thai Drink & Dine’.
We are located on Chester’s iconic Roman walls with another entry in the cultural hub of Rufus Court, all of which is part of the growing independent business scene on Northgate Street.
As you enter, we want the venue to feel welcoming, with an interactive bar space to drink and dine at and an informal table layout with varying options, whether it is a romantic couple or a group of friends.
Now with the project in full swing, the three of us intend to bring about a new wave on the dining scene where the near 10% of the UK population can enjoy a full-fledged, plant-based food and drinks menu. A place where veganism is not a niche or subculture, but a lifestyle.
At ‘hypha’ we promise to bring the best local produce to our casually fresh and organically ‘urban greenhouse’ providing a dining spot where animal-free products aren’t an afterthought or feature as a spec on a menu.
Sustainability will be at the forefront of every thought process along with reducing our carbon footprint, from design and construction through to day-to-day service, logistics, menus and stock management.
The food industry is responsible for at least 20% of the greenhouse emissions produced by human activity and it is projected that it can be halved if everyone took on a vegan diet. We want to cater to those people and we need a little help to make this happen!
To reduce our waste and have as small an impact as possible, we will be using a lot of reclaimed materials on the build and moving into the food and drink that theme will be prominent; using fermentation techniques to enhance flavours and throw less away.
Our produce will be carefully selected, meaning our menu will adapt to our supplier’s availability. Sourcing responsibly from the vegetables to the oil in the kitchen. We are teaming up with carbon-neutral distilleries to ensure the cocktails we make come from accountable suppliers. And obviously, everything will be 100% plant-based.
Our hope is to raise £20,000 to help bring the project together. We already have some of the money but we need your help to tip it over the edge and bring this innovative project to life.
From finding the right site to using the most sustainable materials, we hope this project from start to finish will honour our belief to make a conscious restaurant that delivers more than just great food, drink and service.
We have a range of things on offer for everyone that pledges. Starting from your first drink on us, a whole evening took care of or a personal bartender arriving at your door to provide an evening of drinks and entertainment! Our hope is to bring together like-minded people who are keen to be involved in developing this exciting new project.
Oh, and why hypha? We wanted a name that connected what the restaurant will be offering and the philosophy behind it. Hypha derives from the branching and rooting in of plant life from the mushroom family, all of which encapsulates our use of produce, our passion for growing roots in the vegan and Chester community, and our ability to use fermentation to minimise our waste.