AN esteemed law practice helped breathe new life into one of Chester’s most recognisable landmarks.
Les Owens, owner of the city’s Coach House in Chester, has officially opened The Duck & Dagger, a stylish new bar restaurant located in the restored 19th-century Steam Mill – once home to the Artichoke.
Named in honour of Chester’s Roman heritage and its picturesque canal-side setting, the pub offers an inviting, traditional atmosphere paired with a fine selection of real ales and a menu of hearty British pub classics with a modern twist.
Throughout the process, Les was represented by Mackenzie Jones Solicitors, whose offices in Menai Bridge, Chester and St Asaph serve a growing roster of commercial clients nationwide.
The firm’s expertise in commercial lettings and hospitality sector transactions proved pivotal in bringing the project to fruition.
After two years standing empty, the Steam Mill site is again attracting a loyal mix of locals, businesspeople and visitors.
Les, who now employs around 50 staff across his two Chester premises, said the reception since opening has been “overwhelmingly positive”.
“We opened just weeks ago, and the response has been fantastic – the feedback has been incredible and it’s looking good for the rest of the year and beyond,” he said.
“Our vision was for a more traditional venue with hearty British food that supports local producers, in a rustic setting that makes the most of our amazing location. It complements The Coach House perfectly while offering something unique to this part of the city.”
He added: The name felt like a natural fit – Chester’s Roman history, our canal-side home, and of course the ducks who keep us company! It’s a nod to heritage with a bit of fun.
“We had a power cut on our first weekend serving food, but our team took it in their stride – now we’re in full flow, with roast dinners proving a big hit already.
“I’m hugely grateful to Mackenzie Jones for their guidance every step of the way, to Jan Carden for hand-painting our amazing pub sign, and to our fantastic team for bringing this place to life.”
Heading up the kitchen is Matt Scard-Jones, a Wrexham-born chef with more than two decades’ experience in pubs and award-winning restaurants across Wales, Cheshire and Shropshire.
Inspired by the likes of Tom Kerridge and Paul Ainsworth, Matt’s menus celebrate the best of British produce, from slow-cooked winter braises to fresh, vibrant spring dishes.
Mackenzie Jones Director Sara Parry praised the transformation of the building and the ambition behind the project: “It has been a privilege to work alongside Les and his team to make The Duck & Dagger a reality. Projects like this showcase the positive impact that thoughtful investment and strong local vision can have on a community.
“We pride ourselves on providing the same dedication and expertise to clients whether they’re launching a local venture or expanding across the UK. Our commercial team is busier than ever, working with businesses in hospitality, retail, manufacturing, property and beyond. We’re delighted to see The Duck & Dagger thriving already and look forward to supporting their continued success.”
