About Us
Tucked away in a beautifully restored 19th-century steam mill on the canal in the heart of Chester, The Duck & Dagger is a celebration of heritage, character, and modern hospitality. This striking building steeped in industrial history has been many things over the years. Most recently, it was home to a much loved restaurant that served the local community for a decade before its owners moved on, leaving the space quiet for the last few years.
We saw more than just a vacant building. As the team behind The Coach House, one of Chester’s favourite spots for relaxed dining and classic but friendly hospitality, we wanted to breathe life back into this special place. The Duck & Dagger is our next chapter – a welcoming neighbourhood pub and dining room where old-world charm meets fresh ideas and bold, seasonal food.
Whether you’re stopping in for a canal-side pint, a long brunch or lunch, or an evening of great food and drink, we’d love to welcome you. Come and be part of the next chapter
Crafted in the Heart of Chester’s Industrial Past
head CHEF
Matt Scard-Jones
Born and raised in Wrexham, North Wales, Matt brings over two decades of experience in kitchens across Wales, Cheshire, and Shropshire. From small village pubs to award-winning establishments, his journey through the industry has shaped a style that’s all about bold, honest flavours and a deep respect for seasonal, local produce.
Matt’s culinary career began at The Buck in Bangor-on-Dee, a family-run pub where he first found his passion for cooking. Years later, he returned as Head Chef, bringing his journey full circle. Along the way, he spent time at the two-rosette Newbridge on Usk (part of the Celtic Manor group), where he also met his wife Cath. His first Head Chef role came at The Coach House in Chester, where he spent six and a half years and helped the team win “Best Pub” at the 2016 Cheshire Food and Drink Awards. He later went on to open a brand-new kitchen at The Hare at Farndon during the height of the COVID-19 pandemic – a challenge he embraced with energy and commitment.
Matt’s food is best described as modern British pub fare – rooted in tradition, but with a fresh and seasonal twist. He takes inspiration from chefs like Tom Kerridge, Glyn Purnell, Sally Abé, and Paul Ainsworth. Whether it’s a rich, slow-cooked winter dish or a vibrant spring plate featuring wild garlic and new season lamb, Matt’s cooking always champions the best of British ingredients, simply and skilfully prepared.
And when it comes to desserts – Matt’s in his element. From comforting crumbles to show stopping soufflés, he believes every great meal should end on a high.
Outside the kitchen, you’ll often find him by the sea in a tent, enjoying live music and street food at festivals, or relaxing in York – his and Cath’s favourite getaway.
Matt is proud to lead the kitchen at The Duck and Dagger, and he’s looking forward to welcoming you soon.