Hydes Brewery has named Chris Bell as the new head chef to steer the kitchen team at The Boathouse in Parkgate, with the site’s £1.5 million overhaul moving into its final stages ahead of a mid-June reopening.

Structural work at the 19th-century coastal pub is now complete. The project has delivered a total structural roof replacement, brand new bar area, a new build orangery extension, upgraded bathrooms and a second bar upstairs built specifically to service the spacious new rooftop drinking and dining terrace.

Bell moves to the venue following a three-year stint as senior sous chef at Hydes’ nearby sister site, The Harry Beswick in Heswall. With 25 years under his belt in professional kitchens, Bell is a familiar face at Hydes, having worked across various pubs in the brewer's portfolio since 2016.

The internal promotion follows the recent appointment of general manager Dale Tozer, bringing together two senior leaders who already know the local Wirral dining market.

Inside, the pub's new look draws directly from the Dee Estuary environment. The interior design pairs terracotta color tones with local coastal bird motifs inspired by the neighboring RSPB nature reserve, alongside artwork that nods to Parkgate’s history as a Victorian bathing resort.

When it re-opens later this month, the pub will feature seasonal menus and chef specials alongside Hydes' traditional cask ale selection. The project has also opened up 25 new hospitality jobs for the local area across both the kitchen and front-of-house teams.