tbc* sits in a semi-subterranean space in Chester, its name kept from the working title of the project – something ever-changing and evolving that stuck. The venue was designed by the owners over years of planning, with Scandi influences and warm earthen and pastel tones running through the space, softened by two large pillars that break the straight lines of the room. A custom scent developed with a local perfumery is dusted across the room at the start of each shift. Decks of cards and a classic bar game sit available for guests who want them.

Bar stations were designed in collaboration with Vision Fabrication specifically for smooth service and guest visibility – every step of drink preparation is visible from the bar top, encouraging conversation and interaction. The back bar speakers are set to a slightly softer tone than the rest of the room to give the vinyl a warmer sound. Three resident DJs bring their personal vinyl collections for Friday and Saturday nights, playing house, funk, soul, and jazz in sets that build through the evening. Danny Piano Man plays live keys mixed with CDJ beats, creating something unique to the venue each time he plays. On quieter nights, the owners’ own playlists run from soft house and jazz through to more lively selections depending on the room.

On arrival, guests receive an amuse bouche of in-house seasonal ginger beer alongside a small plate of chilli rice crackers. The bill is accompanied by a parting sweet made from reduced pineapple pulp and mint. Spent citrus is being developed into a lime cordial for the gimlet, and the bar produces its own supasawa to reduce packaging waste. Miso honey butter is made in-house with agave in a Thermomix. Ice machines are turned off when not needed to reduce water waste, with bar stations fully insulated to minimise ice melt between uses. The house gin – Lost Dutchman – is made by one of the bar’s own bartenders. The menu is designed entirely in-house and printed through a local ex-hospitality printer, with small illustrations drawn by the team throughout.

The GM funded his WSET Level 3 through the business, and a bartender was put through his WSET Level 2 with a merit after expressing an interest when he joined. Staff are actively encouraged to enter competitions, with the owners workshopping ideas with them through the process. 

Owner Calum founded Bartend Against Bombs, a charity initiative raising funds for War Child that gathered bars including Lyaness and Dead Rabbit, received brand support from Havana Rum, was activated on every continent, and was mentioned in the Houses of Parliament. Around £100,000 was raised. The initiative has been dormant but is planned to return in 2026.