It would be some dinner party.
“Ian Brown, Liam Gallagher, Marco Pierre-White and Kenny Dalglish.”
You’d hate to think what the bar bill would come to. If there was a bar left.
Award-winning chef Kevin Lynn had no hesitation selecting his dream guests. Brought up in Warrington, he looked to Liverpool for his football and Manchester for his music. Clubbing at the Hacienda, going to see Oasis and The Stone Roses Live.
Like his idols the Gallaghers, he wasn’t one for studying:
“I hated school. Hated being told what to do. I wasn’t very good at it,” he confesses.
Luckily there is one thing he is very good at. Food.
Oh, and picking up awards.
Kevin’s restaurant, The Machine House, in Rossett, between Wrexham and Chester, is Michelin recommended, and has been awarded AA Restaurant of the Year Wales 2018, won the Outstanding Restaurant of the Year in Wales 2018, Best Restaurant in North East Wales 2018 as well as picking up two AA rosettes.
Next year he has set his sights on the biggie:
“It’s every Chefs dream to get a Michelin Star, it would be amazing achievement if this was to happen next year. I strongly believe we have the right team to do it”
Modern British food is at the core of what Kevin Lynn produces, with a “Nordic” twist – and everything is sourced locally.
For a lad, who remembers his mum baking scones and his dad bringing in game and fish for the family table it’s no surprise that his natural larder, the Welsh and Cheshire countryside, inspires his menus.
“We’ve got local venison on at the moment plus mallard shot in Cheshire and pigeon.
“The River Dee is about 20 minutes away, and that’s where I get my samphire and shore herbs. The lamb we use is in the field next door.”
School did serve its purpose. Kevin saw a chef at a career’s day in his final year and was told he could end up travelling the world – “I thought, that’ll do for me,” he remembers.
Nowadays there is no place like home.
With 30 years in the business behind him, including at The Belle Epoque and Shrigley Hall, Kevin has no plans for expansion or to run a chain of restaurants.
“I’m not into big glitzy places, they’re not for me. I want to develop this place and see how far we can go.”