CHEF Marco Pierre White will officially open his restaurant on Tuesday, February 16.

The Marco Pierre White Steakhouse Bar and Grill opens at Doubletree by Hilton Chester hotel next month and the chef will personally launch the restaurant after he has trained his own staff.

Guests will be able to enjoy a sneak preview of Marco’s cooking with a Valentine’s Day menu and there will be a VIP launch date with some lucky guests receiving signed copies of his autobiography White Slave.

The 110-cover restaurant, which used to be The Orchid Room, is undergoing a major refurbishment.

Head chef Chris Brown, who has been mentored by Marco, is finalising the menu, which includes a 28oz on-the-bone ribeye steak.

Marco was once the youngest chef, then aged 33, to attain three Michelin stars, which he famously handed back to the establishment.

Talking of his new restaurants, which include The Swan in Ormskirk, he said: “The future of eating out in my opinion is affordable glamour, straightforwardness, back to basics.

“This is what I will be bringing to the North West.

“I’ve never lost my northern roots and I can’t wait to bring the next generation of cooking to the region.

He added: “It’s about the occasion, about being with your family and friends, the experience as a whole.”

The chef starts filming his new ITV1 series, Kitchen Burnout, this month, which airs in April.

Doubletree by Hilton Chester manager Tony Wright believes the TV exposure will be fantastic for the restaurant and Chester.

He said: “Everyone is over the moon to have Marco Pierre White with us. It is a fabulous result for us and for Chester.

“People can arrive here and see the cherry on the cake. The Doubletree Hotel was the cake, the Club and Spa the icing and the MPW is the diamond or pearl going on top.

“People will come to the restaurant and experience the essence, the culture and quality of what Marco Pierre White is all about.

“This will be the flagship brand in the North West. People will see the quality and the level of investment and will enjoy the benefit of that.”