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“Top notch”
Review of Olive Tree - CLOSED

Olive Tree
Price range: US$ 59 - US$ 99
Cuisines: European
More restaurant details
Restaurant details
Good for: Special Occasion Dining, Business meetings, Local cuisine, Romantic
Dining options: Dinner, Reservations
Description: The Olive Tree may be in Chester, nestled in the sumptuous womb of the Green Bough Hotel, a luxury Victorian townhouse hotel, but for all the world it can feel like you've been transported to Tuscany. Rich Italian wallpaper and beautiful Italianate oil paintings grace the walls. Happily, you can take your time absorbing the space - a table is yours once seated. Savoy-trained chef/patron Philip Martin brings together an eclectic mix of aromas and flavours in an extensive, weekly-changing menu of innovative dishes epitomised by assiette of seafood - a delightful offering of red mullet, brill and king scallops; and Mediterranean vegetables with goats' cheese and parmesan crust. On cold evenings, it's nice to sit nibbling canap��s by the smouldering 17th century lounge fireplace. Attentive service.
Reviewed 23 March 2014

Visited this restaurant on a weekend break and was very impressed with the standard of service and the delicious food.Everything was cooked to perfection and the staff were really friendly but also made you feel quite special. Really enjoyed the fine dining!

1  Thank Helen P
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC
Reviews (89)
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5 - 9 of 89 reviews

Reviewed 23 March 2014

This restaurant is attached to the Green Bough Hotel, the chefs menu was varied and different each night. The food is clearly created in the hotel kitchen as is a mixture of traditional and unusual. Set price for the 3 course meal with a supplement for cheese and coffee.

Thank MarpleTraveller
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC
Reviewed 10 March 2014

After reading glowing reports about the Olive Tree, we decided to dine there last Saturday evening. Arrival was promising as were the hotel and restaurant facilities. We had an enjoyable drink by the fire and then were shown to our table. Despite a number of vacant tables at 8:45 we were seated on one of two tables directly next to the unisex toilet. Another unfortunate couple were placed on the other side of the toilet door, while the vacant interior tables remained vacant. I don't quite understand the logic......

Starters were fine if not memorable and we awaited our mains. I had venison pie which was well cooked and tasty, although the presentation left a great deal to be desired. the pie was simply spread over the plate on top of some asparagus spears and alongside mashed potato.

My wife, a dedicated fish aficionado ordered the halibut--a fish often served as a tranche, thick firm and substantial. this was none of the above. mediocre presentation again resulted in semi mashed new potatoes and, somewhere within was the fish. In this case a thin sliver no more than three inches in length with about the same width and rolled at the end (I have to think to give the appearance of bulk). She also mentioned it had a somewhat salty taste, not unlike haddock, but she wasn't about to give me a sample as there would have been nothing left. We would have complained earlier, but my wife told me she kept expecting to find more among the new potatoes. Alas it wasn't to be.

We mentioned this to our waitress who had been most friendly and pleasant, but she also appeared to be relatively inexperienced and unsure of what to do with this information so we asked to see the maitre d'. A young man not much older appeared and we explained our complaint. He said he would "mention it to the kitchen."

He returned in a few minutes to tell us that there was a lot of shrinkage in the fish when cooked. No apology, no suggested remedy.

To this young man I have the following two tips:
1. The competent chef, Savoy trained or otherwise, takes the shrinkage into consideration BEFORE cooking the fish so the portion size is reasonable when it reaches the table.
2. Never make excuses for a chef who's obviously gotten it wrong.

Finally, a general comment. Although we were asked a number of times if we were finished with a particular course, we were never asked if we enjoyed anything. Something amiss here.

The Olive Tree is not a horrible restaurant, but neither did it reach the lofty heights of the publicity in the media or most of the other reviews I've read. For the price, there are many better.

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1  Thank Warthog01
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC
Reviewed 20 February 2014

We were staying in the hotel as part of a 50th party and decided that we would all dine here. 18 of us. The staff were first class, the food was delicious and the room was just the ticket for the size of the party. Well worth a visit even if not staying at the hotel.

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Thank Denzil15
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC
Reviewed 15 February 2014

Last night's visit to The Olive Tree restaurant at the Green Bough hotel for their 8-course Valentine's Gourmet Dinner was really enjoyable. The service was friendly and welcoming but unobtrusive. The food was delicious. Our favourite was the Rosemary and Garlic Baked Camembert but the fillet of Aberdeen Angus as well as the Poached Oysters and Scallops were equally memorable. Gaps between courses were perfectly-timed and, although the dining-room was full, the experience still felt intimate. Only tiny criticism was my husband's fillet could have been a little warmer. Overall excellent value and we will certainly be dining there again.

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Thank BevAK
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC

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