Aiden Byrne knew from an early age that his future lay in the kitchen. Leaving school at 16, he pursued his passion by enrolling in culinary college in Liverpool. His first hands-on experience in a professional kitchen came at The Stanneylands hotel in Cheshire, confirming that he had found his calling.
Upon completing his studies, Aiden began his career at the Royal Garden Hotel in London, where he experienced the intensity of high-level catering. He then returned closer to home to work at The Arkle in Chester’s Grosvenor Hotel, a Michelin-starred restaurant that deepened his love for fine dining. His journey continued at Pool Court in West Yorkshire before moving to Adlards in Norwich. There, at just 22 years old, he became the youngest chef ever to earn a Michelin star—a record he still holds today.
Aiden went on to work at some of the UK’s top restaurants, including Pied à Terre under Tom Aikens and The Commons in Dublin, where he played a key role in securing a Michelin star. Returning to London, he took the helm at Tom Aikens’ new Chelsea restaurant before moving to The Dorchester.
After years of honing his skills in prestigious kitchens, Aiden returned to the North. Alongside his wife, Sarah, he took over The Church Green in Lymm, earning three AA Rosettes and the AA English Restaurant of the Year award in 2012. That same year, a meeting with hospitality leader Tim Bacon led to the creation of Manchester House, a cornerstone of Manchester’s vibrant food scene.
In 2018, Aiden partnered with hospitality group D&D to launch 20 Stories in Manchester, a restaurant praised for its innovation and high standards. As Executive Chef, he continues to shape the North’s culinary landscape.
In November 2024, Aiden and Sarah opened LI~LY in Knutsford, an intimate high-end restaurant focused on exceptional service and exquisite food. Showcasing a seasonal tasting menu crafted from the finest regionally sourced ingredients. LI~LY offers a unique and welcoming dining experience. Within 12 months of trading, LI~LY has been named amongst the latest additions to The MICHELIN Guide 2025 and 2026 for Great Britain & Ireland as well as being awarded 3 AA Rosettes 2026 for Culinary Excellence.
Aiden is also a familiar face on television, appearing on Great British Menu, Saturday Kitchen, and Sunday Brunch. His first book, Made in Great Britain, was published in 2008 to widespread acclaim.
Committed to giving back, Aiden actively supports both national and local charities, helping to raise vital funds for organisations including Brainwave, The Christie Charity and Hospitality Action. In 2026, Aiden and Sarah were recognised by the Seashell Trust for their ongoing fundraising support for children with complex needs and were honoured to be appointed Ambassadors for the charity.
Aiden also serves as an Ambassador for Safe to Trade, championing high standards, integrity and professionalism across the sector.
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