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Changes are brewing at Courtyard Coffee House
A POPULAR cafe in the heart of Knutsford has been taken over by brothers-in-law with very different backgrounds.
The new owners of the Courtyard Coffee House on King Street, Nick Davies and Keith Halsall, are hoping that taking over the historic venue will prove to be an exciting new start for them.
Lymm-based Nick learned his kitchen skills at Lambeth Palace, where he cooked for the Archbishop of Canterbury, Lord Runcie, and his many guests, while Keith, a former TV producer, is new to the world of food.
Nick said: “Some days it was heads of state and royalty, on others Lady Runcie would ring down and ask for her favourite – ‘jacket potato and beans’.
“But I learned so much, especially on the great occasions when it was food at its very finest.”
Keith said: “I have spent most of my career working in theatre and TV as a producer.
“I did some script editing on Shameless, and once had to take the part of Frank Gallagher in a read-through.
“I had to start the show by being Frank singing Hey Big Spender in front of all the other actors and the Channel 4 bosses – it was excruciating.”
The pair have begun revamping the premises, and Keith said: “It’s more of a facelift really, we don’t want to change too much.
“We’re refurbishing the historic cobbled yard and filled it with pots, planting and hanging baskets, hopefully showing off the 17th century grade two listed building at its best.
“The place is an absolute delight, and it’s beautiful.
“We had been looking at something for a while, and then this came up.
“The previous guys worked really hard, but we’ve changed it outside and we will work on the inside as well.”
Nick said fellow businesses in the town had welcomed the pair with open arms.
He said: “People, customers and other business owners have been so welcoming and supportive, it’s a fantastic place to work and we’ve already confirmed accounts with local producers such as Tatton Brewery.
“There’s so much wonderful local produce – and that’s what we’re all about – good food, with the best fresh ingredients sourced locally where possible.”