LI-LY by Aiden Byrne

With just 32 covers and a four-day week, Li-ly by Aiden Byrne is a smaller operation than the Michelin starred restaurants this acclaimed chef has headed up in the past, but it’s no less ambitious. It’s just that now his ambitions have changed.

Byrne opened Li-ly in Knutsford in winter 2024 with the aim of creating a place where his team could have a decent work-llife balance, and where he could let his instincts guide his cooking rather than being led by the not-always-helpful expectations of others.

The result is a restaurant which feels relaxed, natural and welcoming – while offering some of the most intricate and eye-catching dishes around. 

Part of the paired-back approach is keeping the menu laser-focused rather than trying to cover all bases. You can choose between a six-course or a nine-course tasting menu (there are alternatives for vegetarian, gluten-free and shellfish-free diners), with or without a wine flight.

Examples of dishes from autumn 2025 include butter-poached cod with celtuce, Tunworth custard and smoked pike roe sauce, and crab panna cotta with salt-baked kohlrabi, pickled quince, crisp of chicken skin and N25 Oscietra caviar.

Byrne sources from local suppliers whenever possible, keeping the menu sustainable and underlining the link between the food and the local landscape. (Li-ly is actually the name of the stream that runs through Knutsford into Tatton Mere.) Field 28 in Daresbury and local butcher WH Frost are some of those featured currently.