Coffee Bar, Community and Culinary Haven
When passion meets necessity, incredible things happen.
After moving from London, U.K. to Liverpool, Nova Scotia, Shani Beadle and Andreas Arnmar wanted one thing: a good cup of high-quality coffee. “We couldn’t find a place to get a cup of coffee we liked,” says Beadle. Recognizing the opportunity, Beadle and Arnmar decided to open a coffee bar, focusing on high-quality coffee and pastries. Opening Main & Mersey in May 2019, the coffee bar was an immediate success, but limitations with sourcing pastries for their café made them reconsider their options. “There was one company that made good pastries, but with prices going up, and having to drive to pick-up the pastries, we decided we needed our own bakery,” remarks Beadle. “Luckily we found a qualified pastry chef to get us started.” By converting the space in the basement of Main & Mersey into a bakery, the couple sourced high-quality ingredients and now make their own pastries. But the expansion didn’t stop there.
During the summer, as more tourists flowed into the small town, visitors kept asking Beadle if there was anywhere good to eat in town. “There were places to eat, but I’m a tough critic,” admits Beadle. “I spent 20 years in London, working in fashion and did set design for the Food Network. I ate at amazing restaurants around the world.” With a deep appreciation for culinary artistry and a refined palate, she saw an opening in the local market for a quality-driven restaurant that could offer something unique.
Expanding from a coffee bar to a full-scale restaurant was no small feat. After numerous failed attempts to find the right space, an opportunity arose—a building that could house both the restaurant and coffee bar, with an apartment above to offset costs. “The renovation was much more expensive than we anticipated, and we’ll be paying it off for a while, but it was the right move.”
With costs escalating and their initial timelines missed, Beadle and Arnmar looked to their community – both local and abroad for support. “We couldn’t borrow anymore so we decided to sell a tiered membership program. Bronze, silver, gold and diamond,” explains Beadle. “Depending on the level, you would get a t-shirt, a sweatshirt, gift card, invitations to special events or even 10 per cent off. It was a way to get people invested in the success of the restaurant. But it was also nerve-wracking.” After advertising through their social media accounts, they were able to crowdfund enough to get Main & Mersey over the final hurdle.
Aside from the logistical challenges, hiring qualified staff was a significant obstacle. A lack of affordable housing in the area made it difficult to attract outside talent. Initially, a Peruvian-Japanese chef was hired, but when he left unexpectedly, Beadle found herself stepping into the role she had not originally intended. “I’ve always cooked and my time working on set design for the Food Network was kind of like a mini cooking school. You’re working with some of the best chefs, tasting the food, watching the process—you learn so much.” With no other viable options, she embraced the challenge of running the kitchen, applying her years of culinary experience, albeit informal, to the operation. She consulted with a renowned local caterer and chef who reassured her that she had the skills to make the restaurant a success. “After a long conversation, she said, ‘You can do this.’ If she had told me it was a bad idea, I wouldn’t have tried. Her confidence gave me confidence.”
Inspired by her upbringing in Vancouver, her international travels, and her love of fusion cuisine, the restaurant’s menu was crafted to incorporate a blend of Japanese flavors and European influences. She found joy in experimenting with ingredients and techniques that had not been fully explored in the local dining scene. “I love the lightness of Japanese food, but also the indulgence it offers—deep-fried elements balanced with freshness. Pairing those ingredients with North American and European flavors creates such interesting combinations,” remarks Beadle.
“We get a lot of Japanese-sourced ingredients—our sauces, for instance. We’re also experimenting with pickling and fermenting. We recently made an ice cream from umeboshi plums—it was amazing!” Beadle is always on the lookout for inspiration. “I’m always reading and researching, scrolling for ideas. We test things, and if they don’t work, they don’t make the menu. But we refine, adapt, and build on what works.” The restaurant also offers a rotating seasonal tasting menu. “We try new dishes for events like our Valentine’s Day tasting menu. We have a great Oenologist—one who studies the science of wine and winemaking—who acts as our sommelier. She also understands cocktails beautifully. She pairs dishes with sake, wine, or a cocktail, which adds another level of experience.”
Balancing creativity with local tastes has also been key. “Lunch is a simpler menu, designed with locals in mind—like our fish cakes, which are our most popular dish. Not a traditional Japanese fish cake, but my version,” Beadle explains. “We also serve sandwiches like chicken karaage, pork belly, and tempura mushroom.” Beyond the menu, the restaurant finds creative ways to engage with the community, hosting events like “Lions Radio Bingo Nights” and collaborating with local initiatives such as the “Lobster Crawl.”
With an evolving menu and a committed team, the restaurant steadily found its footing. Among her valued staff is a Ukrainian refugee who had no prior culinary experience but proved to be an enthusiastic and dedicated worker. “She was in HR before she came to Canada, but we have the best time. She’s such a hard worker and wants to learn. We make it work.”
Looking ahead, they have ambitious plans for the property. “There’s an area behind the restaurant where we want to create a coffee garden with greenhouses and a small summer shop,” Beadle shares. “But the last few years have been tough, and we’ve just been scrambling to get our footing.”
With delays in construction and opening, the unexpected departure of their chef and increasing costs, Beadle knows one thing: “We are prepared for anything. If you own a restaurant, especially as a small business, you have to be prepared for anything that comes along. Heat pumps going out, floods, power outages, stock not arriving, staff not showing up. You have to know how every part of your business works. What if our baker leaves? What if our chef leaves? We can cover anything. Now we’re not afraid.”
Despite the challenges, she remains passionate and optimistic. “The freedom of not being a classically trained chef means I’m not boxed in by ‘how things are supposed to be done.’ It allows me to be creative. And at the end of the day, I love food. I love seeing people enjoy what we create.” From sourcing quality ingredients to designing a unique dining experience, Beadle and her husband have built more than just a restaurant—they’ve fostered a community. “We knew we could offer a lot here. And now, every day, we get to do just that.”
Follow Main & Mersey at: IG @mainandmersey
