About Us
Husband and Wife team, Felix and Anna have started a new journey by opening their very own Cafe/Restaurant. We cannot wait to welcome you and bring the knowledge and love for hospitality that we have into the area.
Returning from New Zealand in March 2024, marrying in June and owning our own restaurant by September 2024 with the addition of our little girl arriving in February 2026... these are definitely what dreams are made of.
About Restaurant 209
Restaurant 209 began with a simple dream: to create a restaurant of our own, right here in the place we call home.
Husband-and-wife team Felix and Anna returned to Cheshire after years working in hospitality across the UK and New Zealand. In 2024, after finding the space at Top Farm in the heart of Farndon, that dream quickly became a reality. With the help of our families, we transformed the building in just five weeks, opening the doors to 209 for the first time in September 2024.
From the beginning, 209 was about more than just food. We wanted to create somewhere warm, welcoming and personal — a place where great cooking, thoughtful hospitality and a real sense of community could sit alongside one another.
Our first chapter saw us open as both a café and restaurant, serving everything from morning coffee and brunch through to our evening menus. It was an exciting way to introduce 209 to Farndon, but as we have grown, so has our vision.
A new chapter for 209
Our latest renovation marks an important step in our journey.
We have made the decision to move away from being a café and brunch destination and focus entirely on what we always set out to create: a restaurant.
The space has been carefully reimagined to create a more intimate, refined and immersive setting for evening dining. By dedicating our time, energy and creativity to the restaurant, we can concentrate on the details that matter — from the produce we source and the dishes we create, to the wine we pour and the experience we give every guest.
For us, elevated dining doesn't have to mean formal or pretentious. It means great ingredients, exceptional technique, genuine hospitality and creating an atmosphere where you can slow down, settle in and enjoy the evening.
A journey worth celebrating
In a remarkably short time, 209 has become part of the Cheshire food scene, and we are incredibly proud of the recognition that has followed.
In 2025, we were honoured to be named Best Newcomer at the Cheshire Life Food & Drink Awards, alongside further recognition for our food, hospitality and approach to dining. We have also been recognised by the 360° Eat Guide for both gastronomy and sustainability — achievements that mean even more to us because they reflect the values that have been at the heart of 209 from day one.
But awards are only one part of the journey. What matters most to us is the relationship we have built with our guests, our suppliers and our local community.
We are incredibly fortunate to be surrounded by passionate farmers, growers, producers and makers, and our cooking is driven by seasonality, quality and a desire to make the most of what is available around us.
Looking ahead
The next chapter of Restaurant 209 is about refinement.
We want to become a destination for people who care about food, wine and hospitality — while remaining true to the warmth and personality that has always made 209 what it is.
Expect more ambitious cooking, carefully considered menus, exceptional seasonal produce and a dining room designed for lingering evenings. Above all, expect the same people, passion and hospitality that brought 209 to life in the first place.
We have come a long way since opening our doors in 2024, but in many ways, we feel that we are only just getting started.
Welcome to the next chapter of Restaurant 209.
Felix Shore
Personal Profile
Felix, grew up in Whitchurch and attended Bishop Heber High School before travelling up to Scotland for University where he studied Politics. Since then he has embarked on a culinary journey that has taken him to some of the best restaurants around the World.
From working at the renowned O'Connell Street Bistro in New Zealand under the guidance of Mark Southon, to his time spent in the UK at the Michelin-recommended Docket No33, where Stuart, the owner, invested an immeasurable amount of time in his development. This invaluable mentorship shaped Felix's approach to cooking and solidified his dedication to technique, product knowledge, and seasonality.
Felix's thirst for knowledge and learning different techniques took him to Copenhagen. From there, he travelled to Oslo to stage at the renowned Kontrast and on to Sweden at Restaurant Frantzen.
Continuing his quest for culinary excellence, Felix briefly returned to the UK to be part of the opening team at a Mike Robinson restaurant, which specialised in cooking meat and game over open flames.
Still eager for new experiences and cultural influences, he accepted a position at Restaurant Natura in Helsinki, Finland where Felix embraced the opportunity to learn from their farm-to-table practices and navigate the unique challenges of shorter seasons and a potholed supply chain.
After his time in Finland, Felix returned full circle, working once again with Stuart as the restaurant experienced tremendous growth.
He later further honed his skills as the acting head chef at a previous restaurant, gaining invaluable experience in managing larger teams, understanding the business side of running a restaurant within a hotel, and navigating the complexities of management.
Having lived in New Zealand for the past 18 months, Felix brings with him a wealth of knowledge, experiences, and a genuine love for the culinary craft.
With his unwavering commitment to technique, product quality, and seasonality, Felix aspires to create dishes that not only delight the palate but also reflect his dedication to the science of cooking.
Anna Roseblade-Shore
Personal Profile
Anna grew up in Farndon, attending Monument Place Nursery, Farndon Primary, Bishop Heber High School and then following on to London for a degree in Fashion Design.
Anna is a highly accomplished restaurant manager with an impressive track record of over 10 years in the hospitality industry, coupled with more than 4 years of exceptional management expertise.
Having started in Hospitality at the Grosvenor Arms in Aldford and then working at restaurants and bars in between her studies, Anna has a wealth of knowledge and experience. Committing to Hospitality, Anna worked for Michelin-recommended Docket No'33 with Stuart and Fran Collins as her mentor.
Anna has learnt a lot from both hatted, and La Liste restaurants in New Zealand, taking charge of some of the best restaurants on the North Island.
Anna is a natural leader, motiving and inspiring teams to consistently surpass expectations. With a strong focus on a positive work environment it is no wonder that Anna has returned home to settle back into village life and bring something modern and new to Farndon.