Chef News is sponsored by the the Kitchen Porters Club
The Reserve at Chester Zoo has announced the appointment of award-winning chef Stuart Fox to lead its Amboseli restaurant.
Fox joins The Reserve with nearly 25 years of industry experience, including at two previous restaurants that achieved highly coveted AA Rosettes during his tenure. Fox is known for his creativity, attention to detail, and passion for championing local produce in carefully curated menus.
Now leading the culinary team at The Reserve, Fox ensures a premium dining experience at the Amboseli restaurant.
The restaurant’s concept, where guests can dine to a backdrop of giraffes, antelope and zebras, was first envisioned in 2018 and brought to life when The Reserve opened this summer.
The Reserve at Chester Zoo is a new kind of luxury staycation in the UK, where safari-style lodges sit beside a lake and an African savannah-inspired giraffe enclosure. Guests can enjoy immersive animal experiences, delicious locally inspired cuisine, and stylish, comfortable décor – all with conservation at the heart.
Since opening just two months ago, The Reserve has already welcomed 2,000 guests, with a further 500 bookings made in the last six weeks. The Amboseli restaurant is proving to be a hit with diners, serving over 100 covers a day.
The early success has helped create around 70 jobs, establishing it as a must-visit destination in Chester.
Alongside job creation, Amboseli restaurant is helping to support local businesses and strengthen the regional economy. The menu celebrates Cheshire’s finest, using milk, cream, and yoghurt from local dairies, pastries from Ushers Bakehouse, and meat from local butchers.
The Amboseli restaurant is open exclusively to guests staying at The Reserve and offers sharing platters and meals, with lighter snacks available too.
Its seasonal menus offer a balance of dishes that appeal to all palates – from light fish and shellfish plates and hearty steaks to stone-baked, hand-stretched pizzas and vegan creations inspired by African flavours.
Seasonal signature dishes such as gnocchi with Africa-spiced squash, dukkah crumb, and sweet potato velouté showcase the innovation and flair for which Stuart has made his name.
Stuart Fox, Head Chef at Amboseli restaurant, commented, “From the concept stage, I was thrilled to be involved with Amboseli restaurant. To be directly supporting conservation in action is rare, and for me, it’s more than just a restaurant – it’s about considering the wider impact we have on the world and the way we operate. The Reserve and Amboseli restaurant allows guests to make intentional choices in their stays, meaning they don’t have to compromise on their culinary experiences either. “
Adriaan Erasmus, General Manager of The Reserve at Chester Zoo, said: “Stuart has a strong track record of turning F&B outlets into destinations, and we’re thrilled to have him on board. His approach is already helping us to bring our vision to life – delivering a locally sourced menu that not only supports the local economy but also reflects our wider commitment to conservation and sustainability. With his talent and experience, Stuart is helping to position The Reserve as a truly distinctive and memorable staycation destination in the UK”
Chef News is sponsored by the the Kitchen Porters Club
