Meet the Chef
Head chef/Owner Kevin Lynn has worked previously along-side Raymond Blanc and David Cavalier before becoming executive chef at the Belle Époque where he gained two AA Rosettes and was entered into the Michelin guide. After this wonderful achievement Kevin decided to take his passion up another level and open The Machine House in his name where he can now show off all his past experiences and grace Rossett with his wonderful food.
At the machine house we use locally sourced ingredients to reflect on Wales’ profusion of produce, because we do this our menu will change with the seasons meaning we will only serve meat, fish and game which is in season and has been locally sourced. For example our seafood comes from Anglesey day boat, our cheeses come from welsh farms along with our rare bread meats which are most importantly Free Range and the flour we use for out breads comes from the local Walk Mill Water Mill, using wheat from the surrounding fields of Cheshire.
If you are a local producer of top quality ingredients and would be interested in working with us – please give us a call – we would be delighted to hear from you.
Below are links to some of the people we work with...