Felix Shore and Anna Roseblade-Shore open Cheshire bistro 209

Called 209, the modern neighbourhood bistro is open for breakfast and brunch and dinner with a menu that includes snacks, small, large and sharing plates, and desserts.

Dishes on the brunch menu include open sandwiches, and soup of the day while evening options include snacks such as bread and cultured butter and beef croquette with mustard and smaller plates such as scallop, onion and brown butter; fresh cheese, celeriac and sunflower; and cured salmon, horseradish and dill.

Larger plates include pork, apple and pickle; mushrooms, barley and thyme; and chicken, shallot, and cavalo.

The couple have spent years honing their skills in the culinary world but come from different backgrounds, with Roseblade-Shore having previously worked in fashion design as well as a nurse during the pandemic. Her hospitality experience includes time at the Grosvenor Arms in Aldford and at Docket No 33 with Stuart and Fran Collins as her mentor.

Shore initially studied politics in Scotland before embarking on a career as a chef, doing stages in a number of restaurants across the globe, including Kontrast in Oslo and Restaurant Frantzen in Sweden.

He has also worked at O'Connell Street Bistro in New Zealand under the guidance of Mark Southon, also at Docket No33 in Whitchurch, and at Restaurant Natura in Helsinki, Finland.

“We’ve always dreamed of having our own restaurant,” says Roseblade-Shore.

“After spending time abroad, including a serious consideration to settle in New Zealand, we knew we had to come back home and make that dream a reality.

"When the opportunity arose to take on the space at the Farmhouse Café, we jumped at it. It’s been a whirlwind since, but one filled with so much love for what we do.”

The restaurant is described by the couple as being a simple bistro for the local community to gather and enjoy great food.

“We aren’t trying to be flashy or trendy,” she adds. “We want to be your neighbourhood spot, where you can come multiple times a week and always feel welcome.”

“There’s no big money in hospitality anymore, and that’s okay. We’re doing this because we love it.

“It’s about sharing our passion with others and creating a space where people can feel at home.”