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WIRRAL LIFE TALK TO RESTAURATEUR CHRIS WILLIAMS OF SILK RD HESWALL
What was your inspiration for Silk Rd ? My inspiration for Silk Rd truly began when I was 18 , working as a chef in the south of France . That experience opened the door to a life of travel and culinary exploration , leading me through Italy , Greece , and eventually to Crete , where I worked for an incredible Greek man named Georgios . It was in Crete that my passion for food , wine , and cocktail-making truly blossomed . What left an even deeper impression on me was the Mediterranean way of life — the sense of community and the tradition of coming together over food . This sense of connection through shared meals became a cornerstone of my own culinary philosophy .
After those formative experiences , I went on to be part of several significant restaurant ventures , including Café Rouge , and I was heavily involved in the growth of La Tasca , which we expanded from a small independent restaurant to a national success . Later , I contributed to the rise of Chaophraya & Thaikhun , helping grow the group from 5 locations to 22 across the UK . All these experiences — combined with my love for travel and international cuisine — eventually led to the creation of Silk Rd , where I could share the vibrant flavors and communal spirit I encountered along the Silk Road .
What made Heswall the choice for your first business ? Heswall was a natural choice for me because I grew up nearby in Neston and Parkgate , so I ’ ve always had a deep connection to the area . Heswall has long been known for its vibrant food scene , and when the restaurant " EGO " closed , I saw a unique opportunity to fill the gap with something fresh and exciting .
I spoke to my good friend Javier Mellado , whom I ’ d worked with at both La Tasca and Chaophraya . Javier ’ s experience with an Italian Tapas chain , where he spent five years , was also invaluable . When we discussed the concept , our shared experiences in Mediterranean and world cuisine led us to the idea of creating a menu inspired by the Silk Road , focusing on small plates with big , bold flavours . We launched Silk Rd on June 22nd , 2017 , combining our passion for food and our deep roots in the industry . It felt like a perfect fit for Heswall — a community I ’ ve always known and respected .
You have now been open at Silk Rd for 7 years , how has the journey been ? We have truly loved every minute of the journey , and the incredible feedback we ’ ve received from our customers has made us immensely proud . However , it ’ s fair to say that the ride has been far from smooth . We ’ ve faced numerous challenges along the way — Brexit , the pandemic lockdowns , and the global instability that has caused spikes in energy and food costs . On top of that , rising minimum wages have added even more pressure . At times , it ’ s felt like being inside a pressure cooker , with our focus shifting from making a profit to simply keeping the business afloat . Our main priority has been ensuring that we can keep our team together and the dream alive , even through difficult periods .
What sets Silk Rd apart is our commitment to cooking fresh food every day . Unlike larger chains with central production kitchens , we prepare everything in-house , which can make it harder to keep prices down , especially when key chefs leave and we face disruptions in consistency . But we ’ ve been incredibly fortunate to build a fantastic kitchen team that ’ s both talented and passionate . Caroline Mapp , our head chef and an ex-Navy professional , leads with expertise and precision . She ’ s supported by Kit , our second-incommand , who brings a unique blend of Thai and English culinary influences to the table . The rest of our brigade shares the same dedication to delivering great food .
Behind every great kitchen is an equally strong front-of-house team , and we are blessed with a group of individuals who truly care about the customer experience . Their warmth and professionalism help create the welcoming , community-centred atmosphere we ’ ve worked so hard to foster . We are extremely proud of the entire team and everything we ’ ve accomplished together over these 7 years .
You have since gone on to open Voisin in 2022 , La Glacé in 2023 and Boulevard Cocktail bar in 2024 , all this during an economic climate that has been tough , did you not think it was a risk ? Every new business venture carries risk , but I saw a huge opportunity with Voisin to bring something different and special to Heswall . The economic climate has certainly been challenging , but I felt confident that if we created a unique and welcoming space , people would respond . My early years working in France , and the many trips I ’ ve taken there since , solidified my love for French café culture — the vibrant atmosphere , the casual but excellent food , and of course , the wine .
With Voisin , my goal was to create a true community hub , where people could come together at any time of day , whether for a morning coffee , a leisurely lunch , or an evening of entertainment . We offer a wide variety of events , which have been key to building that sense of connection and creating a " home away from home " for our customers . I ’ m incredibly proud of what we ’ ve achieved in such a short time , and I feel that Voisin has become a cherished part of the community , despite the economic headwinds .
La Glacé is ultimately part of Voisin and an extra offering for our customers .
Boulevard came about when the Blind Pig unfortunately closed , given the proximity we took it in and changed the name , however our plans for this will come into fruition in 2025 ….
So is there more to come then , can you share with us your plans ? Watch this space ….
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