LI~LY By Aiden Byrne
CLIENT:
LI~LY By Aiden Byrne
PROJECT LOCATION:
Knutsford, Cheshire
PROJECT VALUE:
£85,000
ARCHITECT:
N/A
PROJECT MANAGER:
N/A
CONTRACTOR
N/A
LI~LY is an exclusive fine dining restaurant created by renowned chef Aiden Byrne and his wife Sarah. Located in a 300-year-old Grade II-listed building in the heart of Knutsford, the project reflects a highly personal vision. Vision Commercial Kitchens was appointed to deliver a fully bespoke kitchen and bar installation, tailored to Aiden’s precise culinary requirements, the building’s restrictions, and the couple’s ambition for a sustainable, intimate dining experience.
Precision Equipment for a Personal Vision
From day one, this was a project shaped directly by the client. Aiden Byrne’s hands-on involvement in the design process, including live boardroom sessions with Vision’s design team, ensured that every element of the kitchen reflected his precise workflow and culinary preferences.
The kitchen was compact and located within a Grade II-listed building, meaning careful coordination was essential. Key features included:
A galley-style cookline in a non-square kitchen
A Unox combi oven with condenser to avoid external extraction in the prep kitchen
All-electric specification, including induction hobs, for energy efficiency
Reuse of existing extract hood and fan system to avoid planning complications
Close collaboration with Electrolux to adjust specifications mid-project
This collaborative approach resulted in a refined, high-performance kitchen within a compact footprint, supporting the restaurant’s intimate tasting menu concept.
Tight Access, Quick Turnaround
The project presented a number of logistical and structural challenges. Mid-way through the design process, the client made the decision to switch from MKN to Electrolux equipment, requiring a rapid redesign and layout recalibration. Access to the upstairs prep kitchen was limited by narrow stairs, requiring careful equipment selection and creative delivery strategies.
The building's age meant floors and walls were uneven. All fabricated worktops had to be custom measured and adjusted to achieve a seamless fit. Because the kitchen was partially open to the dining area, we also incorporated sound-deadening features into the surfaces to control acoustic impact.
A burst water pipe discovered late in the programme delayed progress by a week, but the installation was still completed in time for a Christmas-season launch, thanks to phased deliveries and agile coordination with contractors on site.
Installation, Commissioning & Support
Installation was carried out on a tight timeline, and in a live environment with other trades present. Stainless fabrication, refrigeration, and countertop equipment were delivered in stages using a “waterfall†approach due to storage limits and narrow street access.
When it was discovered the site’s three-phase power hadn’t yet been installed, Vision adapted quickly — converting key equipment (including a combi oven and dishwasher) to single-phase and sourcing alternatives to maintain momentum.
We also coordinated the specialist installation of a fire suppression system and provided end-to-end commissioning support. Electrolux delivered onsite equipment training during the final handover week, and minor snagging — such as refabricating trims for non-square walls — was resolved within seven days.
The project has required no "day-2" works since opening and successfully delivered a highly efficient kitchen setup that supports the Byrne family’s distinct hospitality vision.
Testimonial
“Vision’s team worked closely with us on the ‘LI~LY’ project, providing a hands-on approach from design to installation. They understood the challenges of working in a Grade II-listed building and adapted their plans accordingly. The on-site electrical issues were resolved efficiently, and they delivered a kitchen that allows us to showcase our culinary vision. We appreciate their commitment to getting the job done."
– Aiden Byrne, Owner