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Meet the Chef - Elliot Hill

Meet the Chef - Elliot Hill

Elliot Hill, Head Chef at Oddfellows Chester turns an apple pudding on its head - with an odd twist and the addition of fennel!


Elliot Hill is the dynamic chef behind the food offering at the Oddfellows Hotel, the quirky boutique hotel, restaurant and cocktail bar that sits in the heart of Chester in a gorgeous Georgian townhouse. The design-led hotel collection (who also have Oddfellows On The Park, Cheadle) pride itself on restoring properties using the history of the building and its location as inspiration and recently redesigned the hotel's restaurant with living moss walls, antique mirrors and dramatic smoked glass lighting.

Elliot returned home to Cheshire from London in March 2018, where he held the Executive Chef role at The Park Tavern, Wandsworth. He was also previously part of the opening team at Hotel Gotham, Manchester and spent part of his career training in Russia.

Cheshire is rich in brilliant ingredients and the produce we cultivate locally is world-class

Elliot said: 'Oddfellows has a strong food and beverage ethos where creativity is positively encouraged. I've put my mark on the menus and introduced 'odd' plates alongside more traditional menus. I want to make sure our diners have as much flexibility as possible to enjoy their experience – they might want a nibble with a cocktail, to share a salad and some small plates or a full gastronomic tasting menu experience. And they can eat anywhere they like - in the secret garden in the sunshine, our bar or the restaurant.'

He added: 'It goes without saying that quality, local and seasonal ingredients are at the forefront of everything we create. Cheshire is rich in brilliant ingredients and the produce we cultivate locally is world-class.'

Try Elliot's food at his Supper Club on Thursday, September 20th. Places are limited. £35 per head. For more information, call 01244 345454

The Recipe

Granny Smith and Fennel Granita with a Smoked Almond Crumble

A sharp, fresh seasonal dessert using UK-grown Granny Smiths, fennel - an ingredient that isn't traditionally 'sweet' and almonds.



130g green parts of fennel 60g fennel fronds 
170ml water 90g sugar 
3 granny smith apples, peeled and cored ½ lemon, juiced

  • Freeze the green part of the fennel 

  • Bring the sugar and water to the boil, then chill 

  • Blend at highest speed all ingredients until smooth 

  • Pass through a sieve 

  • Freeze in a plastic container, going back with a fork every 20 minutes to scrape off, until frozen

Smoked Almond Biscuit Crumble

50g caster sugar 50g demerara sugar 
100g smoked almonds ground 100g unsalted butter (room temperature) 
100g plain flour pinch salt

  • Sieve flour then add all the other ingredients and beat until they become a dough 

  • Cover in fridge and chill to rest 

  • Preheat oven at 160, place dough rolled equally to half a centimetre on a lined baking tray 

  • Once cool, crumble up until relatively fine

Almond Sponge

100g almonds, ground 90g (+10) unsalted butter (room temperature) 
100g caster sugar 2 medium to large eggs 
25g self-raising flour 3 drops almond extract 
½ vanilla pod scraped, 3g sea salt flakes, crushed into powder

  • Preheat the oven to 160 degrees Celsius 

  • Cream the butter and sugar together, and then gradually add the egg 

  • Pass the ground almonds, flour and salt through a sieve and fold into the butter mix 

  • Add the almond extract and the scraping of vanilla pod 

  • Line a loaf tin (12-15cm), and add the mix ¾ full 

  • Bake for 20 minutes. Check cake is cooked by using a thin skewer probing the middle of the cake, if it comes out clear, then it is ready.

Apple Puree

6 granny smith apples 1 ½ (1.5) lemons, juiced

  • Peel and core the apples, then chop them into equal 1cm cubes 

  • Place in a microwave container with lemon juice and wrap in cling film 3 times 

  • Microwave full power for 2 minutes, then shake and repeat twice more. (TOP TIP - the microwave is the best way to keep the beautiful colour of the apple - the stove top method will brown them as they cook!) 

  • Once the apple is cooked, blend at full power until smooth, then chill immediately

To Finish

Fennel fronds granny smith apple 
Smoked almonds whole

  • Tear the cake into pieces, place on the bottom of the bowl.

  • Add the crumble to cover, then spoon on the apple puree.

  • Into the apple, puree add thin fresh slices of granny smith apple (or use a melon baller!).

  • Sprinkle the apple and fennel granita on to cover, finishing off with a garnish of fennel and smoked almonds.

Fancy booking a table…?


t: 01244 345454 e:


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