WORK has started on a top chef’s new restaurant.

Great British Menu finalist Aiden Byrne is looking forward to the opening of his latest venture, Li-Ly.

The restaurant will be located in the 300-year-old Grade II-listed property formerly home to Kampai Sushi Bar and Grill and more recently, Mamma Mia.

On Monday (September 23), ‘the real work’ began on transforming the venue.

Providing an update on social media, Aiden said: “Wow. What a day.

“We have exposed some of the original walls of this beautiful building. Features that we intend to showcase whenever possible.

“This building has got so much history and we’re desperate to create even more memories.

“We cannot wait to share this gorgeous building with you.”

 

(Image: www.li-lyrestaurant.co.uk)

Aiden will run the 35-cover restaurant with his wife Sarah.

They previously ran the Church Green in Lymm for more than a decade before leaving back in May.

At the end of August, the couple launched a crowdfunding campaign to help kickstart the project.

So far, £26,633 has been raised, with just a few days left to get involved.

A number of high-profile faces have shown their support, including Sunday Brunch presenter Simon Rimmer and Stone Roses bassist Gary "Mani" Mounfield.

It is hoped that Li-Ly, named after the stream which runs through Knutsford and the Danish word for small, will be ready to open by the end of October.

This week, Aiden met with the team at MBH Beer in Lower Peover, who will be brewing a beer for the restaurant.

 

A new website has also been launched for Li-Ly.

“Imagine a cosy, intimate restaurant where every meal feels like a special memory in the making,” the website states.

“We are Aiden and Sarah, and with the help of a dedicated small team, we’re dreaming of opening just such a place near our hometown in Cheshire.

“We’ve found the perfect spot—a beautiful Grade II listed building in Knutsford, Cheshire—and we’re ready to bring it to life.

“Our vision is simple: to create a warm, inviting space where regional and fresh produce take centre stage. By opening our doors for four evenings and three lunches each week, we aim to ensure that every dining experience is exceptional, both in terms of food quality and customer service.

“With a rich background in the culinary world, we’re passionate about offering a unique, personal touch that only an independent, husband-and-wife team can provide.”