Aiden and Sarah Byrne, known for Church Green, launch LI~LY in Knutsford. The 32-seat restaurant focuses on fresh, local food.
Aiden and Sarah are very happy about LI~LY, a small, 32-seat place. This was their dream, to share their love of good food and service. To ensure a good work-life balance, they are open four days a week, aiming to make people happy.
They are known as a hospitality “power couple” because they work well together. Aiden handles the kitchen while Sarah focuses on the guests. Their team shares their passion, and they love what they do; this energy helps their success.
Valentine’s Day is usually a work day for them; if they had the chance, they would go to The Forest Side in the Lake District. They would enjoy Chef Paul Leonard’s food, and staying overnight would be a treat.
Aiden recalls disliking butter beans as a kid, while Sarah remembers her grandad’s meatballs. He also made crinkly chips that came with bread and butter; food can spark powerful memories.
Their most memorable meal was at The Fat Duck for their first anniversary. The detail impressed them, and it was more than food; it celebrated skill.
Aiden finds Tom Aikens inspiring; Tom’s drive stands out. Cheese and onion is a current favorite in his kitchen, and Aiden likes finding new ways to use it.
If not a chef, Aiden would be a rock star because he likes their energy and creativity. Jan and Kevin Dobbs of Field 28 inspire him because they overcame challenges to build their business, and their produce is great.
Texel lamb from Tabley, supplied by W H Frost butchers, is a favorite local ingredient. Aiden hopes LI~LY will still be open next year because he wants to give guests unique meals.
He would invite Tim Allen and Mags to dinner because they deserve a break. He would cook rib of beef with all the trimmings. His favorite dish is cheese and onion tart, where the onions are cooked in buttermilk whey, adding cinnamon for depth of flavor.