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4th March 2024

Aiden Byrne Heads Back To Wirral For One Night Only!

Super-chef to take over the kitchen at LOST for fine dining experience…

Liverpool born super-chef and Wirral favourite, Aiden Byrne, is heading back to Wirral for a special fine dining event.

The acclaimed chef, who is still the youngest person ever to have been awarded a Michelin star, has announced he will be taking over the kitchen at LOST, a new supper-club and events venue in Claremont Courtyard, Bebington.

The evening, which is being billed as an ‘incredible culinary journey’, includes a specially designed, six course, fine dining tasting menu, with a matched wine flight option. The decedent menu includes a hint of some of Aiden’s classic dishes including a sublime roasted scallop with his famous white chocolate and truffle risotto, an exciting salt-aged duck course with pistachio, veal and prune terrine and maple vinegar and finally, a delicate Lemon and Fennel panna cotta with honey sponge and lemon sorbet

Speaking about his return to the peninsula, Aiden said: ‘I am so excited to be heading back to Wirral. I had an amazing few years here running the Collingwood in West Kirby, and have lots of friends and family in the area, so it will be great to see some old faces again. I love the whole concept at Lost. It’s a stunning building, and the supper-club approach is a unique way of offering guests some truly exciting culinary experiences.’

Lost owner and entrepreneur, Dave Loughlin said that the team could not be more excited have Aiden cook. ‘Our idea has always been to offer superb quality, unique dining experiences in our beautiful barn setting. Getting Aiden on board has been a bit of a dream for us and we can’t wait to see what he comes up with on the night. We have more amazing guest chefs lined up over the coming months, so watch this space!’

Aiden, who has been at the helm of some of the regions most acclaimed restaurants, has been resident chef director for xx years now at his 2 Rosette gastro pub, the Church Green in Lymm.

Working alongside his wife Sarah, the pair have transformed the site into a leading gastronomic hub, offering elevated pub-classics as well as regular fine dining events. During lockdown, the couple refurbished a section of the pub to create, what has become an award-winning deli, selling a range of local produce and Aiden’s famous hand-crafted pies.

To find out more about Aiden’s night and the LOST Wirral supper clubs, please click HERE

General Manager


A Very Special..
Totally Unique…
& Absolutely Exceptional…
GM Needed!

Could you be our ‘cherry on top’…?

This is hospitality but not as you know you know it. Our venue is as unique as you are…forget the long shifts, 6/7 day weeks, churn of guests & staff & embrace a rare opportunity to help develop our concept & oversee every aspect of
our wonderful venue, events space & eclectic dining offering. If you are an ideas person, commercially driven with a true passion for
hospitality – let’s have a chat and see where it leads…
Email a note (and your CV) to [email protected]
We can’t wait to hear from you!

Vegan Supper Club 20th Jan


We are thrilled to be teaming up with the talented team from All About Greens, to bring you an epic Veganuary Supper Club that will be filled with exciting flavours and daring dishes.

All About Greens ( was set up by co-founders Rupert Worden and Lisa Hinze in January 2020 to hold supper clubs, organise cookery school takeovers & offer a range of online plant-based culinary courses, from a ’21 day challenge’ for those who want an introduction into a plant based cooking, to a home subscription with full access to course materials, through to the ‘Cook Like a Pro’ Foundation Course for aspiring chefs or home cooks wanting to upskill.

Rupert is a hugely talented, classically Michelin trained chef turned vegan! Together with is partner Lisa, he ran The Fine Dining Company for over ten years, one of the Northwest’s premier caterers, delivering up to 200 exquisite events a year, for clients including the International Art Fair, Timpson Group,, Landrover, Boodles, Jo Malone and Iron Maiden.

Rupert started Sugar Daddy Patisserie (2008–2015) supplying fresh handmade desserts to restaurants, hotels and caterers all over the North West, including Liverpool FC, Chester Race Course and the Hilton Group. He has received awards from “Great Taste” and the “North West Food Awards”.

In recent years he has moved away from cooking and preparing all kinds of meat, fish and game to working exclusively with plant based ingredients, which he says has reignited his passion for food and cooking.

Lisa Hinze is a serial foodie who describes herself as a ‘Professional Home Cook’.

She has had a long career in business, much of which was at director level and joined Rupert as co-director of the Fine Dining Company (2007 – 2018), where she had a big influence on menu development and management of the events. She started on her plant-based journey over seven years ago and having discovered a whole new world of cuisine was hooked!

She is chief recipe developer and loves the fact she is either immersed in researching food, working in the kitchen, or teaching.

Their evening promises to be one of the highlights of our supper club calendar and we cannot wait to see (and taste) what they have in store.

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