Hickory's Smokehouse: Bringing American Barbecue to the Heart of Chester

What began as a single restaurant on the banks of the River Dee in Chester has grown into one of the North West's most recognisable casual dining brands. Hickory's Smokehouse opened its doors in 2014 with a straightforward idea: serve proper low-and-slow smoked meats, craft beers and classic American comfort food in a setting that feels more like a friend's backyard than a chain restaurant. A decade on, the concept has barely changed, even as the business has expanded to multiple locations across Cheshire, the Wirral, the Midlands and beyond.

Roots in Chester

The original Chester site, tucked along the Groves with views of the river, set the template. Exposed brick, vintage Americana signage, picnic-style seating and the unmistakable smell of oak-smoked brisket drifting from custom-built smokers. Founders Neil McDonnell and John Welsh spent years researching barbecue culture across the Southern United States before committing to their own interpretation. They visited pit masters in Texas, Memphis and the Carolinas, studying techniques, wood types and rub recipes. The result was a menu anchored by 14-hour smoked brisket, pulled pork, baby back ribs and burnt ends, alongside shareable plates, loaded fries and a dessert selection designed around indulgence rather than restraint.

Chester locals adopted Hickory's quickly. The restaurant became a gathering place for families, groups of friends and couples alike, partly because the atmosphere was deliberately inclusive. Children's play areas, movie nights projected on outdoor screens, and live music sessions gave people reasons to stay longer and come back often. That neighbourhood feel, cultivated from the very first service, remains central to every site that opens.

Growing Without Losing Character

Expansion in hospitality is often where identity gets diluted. Hickory's has been notably cautious. New sites open only when the leadership team is confident the culture can be replicated, and each location is adapted to its surroundings rather than stamped out from a single blueprint. The Poynton restaurant leans into its village-green setting, while the Wall Heath site near Dudley occupies a converted pub with its own distinct personality. Every Hickory's shares the same menu and core values, but no two feel identical.

The company remains privately owned, which gives it the freedom to grow at its own pace. There is no outside investor pushing for aggressive rollouts or quarterly targets. That independence shows in the details: the quality of the meat sourcing, the time invested in training smoker operators, and the willingness to close on Christmas Day so every team member can be with their families.

The Food Philosophy

At its core, Hickory's is a barbecue restaurant, and the kitchen team treats that discipline seriously. Brisket arrives as whole packer cuts and is trimmed, rubbed and smoked on-site. Ribs are prepared in a similar fashion, with each location running its own smokers through the night to be ready for the next day's service. The commitment to doing it properly, rather than cutting corners with shortcuts or pre-prepared products, means the food has a consistency and depth of flavour that sets it apart from the broader casual dining market.

Beyond the core smoked meats, the menu features burgers, wings, mac and cheese, cornbread and a selection of salads designed to balance the richness of the rest of the offering. The drinks list leans towards American craft beers, bourbons and cocktails, with frozen margaritas and milkshakes proving perennially popular during warmer months.

"We always wanted Hickory's to feel like the place you'd take your family on a Saturday afternoon and your friends on a Friday night. If we can be both of those things, we're doing our job."

People and Culture

Hickory's has built a reputation as a good employer in a sector that does not always earn that label. Staff retention rates sit above the industry average, and several general managers started as front-of-house team members or kitchen porters. The company invests in structured training programmes, particularly for its smoker operators, who undergo weeks of hands-on learning before taking responsibility for overnight cooks.

Team socials, recognition schemes and a genuine open-door policy with senior leadership contribute to a working environment where people tend to stay. The founders remain actively involved in the business, visiting sites regularly and maintaining relationships with long-serving staff. That visibility matters. It signals that the people making decisions understand the reality of a busy Friday night service or a packed Sunday lunch.

Community Involvement

Each Hickory's site is encouraged to embed itself in its local area. This takes many forms: charity partnerships, sponsorship of local sports teams, hosting community events and opening the restaurant for fundraising evenings. In Chester, the team has supported numerous local causes over the years, from food bank donations to Christmas toy drives. It is not performative; it is simply part of how the business operates.

Looking Ahead

With a loyal customer base and a brand that continues to resonate, Hickory's Smokehouse is in a strong position. New openings are planned but not rushed. The focus remains on quality, both of the food and the experience, and on ensuring that every guest leaves feeling like they have been looked after. For a restaurant group that started with a single smoker and a love of American barbecue, the journey from Chester's riverfront to a multi-site operation has been remarkably steady. The ambition is not to be the biggest, but to be the most consistent, the most welcoming and, ultimately, the most enjoyable place to eat in every neighbourhood it calls home.