Norfolk


<figure class="wp-block-image size-full"><img decoding="async" loading="lazy" width="1000" height="666" src="https://dev.muddystilettos.co.uk/norfolk/wp-content/uploads/sites/12/2023/04/Store-at-Stoke-Mill2.jpg" alt="New Michelin Star chef Liam Nichols, with sous-chef Hazel in the open kitchen at STORE, Stoke Mill, Norfolk" class="wp-image-40583" srcset="https://dev.muddystilettos.co.uk/norfolk/wp-content/uploads/sites/12/2023/04/Store-at-Stoke-Mill2.jpg 1000w, https://dev.muddystilettos.co.uk/norfolk/wp-content/uploads/sites/12/2023/04/Store-at-Stoke-Mill2-800x533.jpg 800w, https://dev.muddystilettos.co.uk/norfolk/wp-content/uploads/sites/12/2023/04/Store-at-Stoke-Mill2-768x511.jpg 768w, https://dev.muddystilettos.co.uk/norfolk/wp-content/uploads/sites/12/2023/04/Store-at-Stoke-Mill2-788x525.jpg 788w" sizes="(max-width: 1000px) 100vw, 1000px" /><figcaption>Liam and sous-chef Hazel in the open kitchen at STORE</figcaption></figure>



<h2 class="wp-block-heading" id="h-your-first-job-in-the-kitchen">Your first job in the kitchen? </h2>



<p>I used to wash up on a Saturday at The Wildebeest in Stoke Holy Cross when I was 14. I have always loved cooking and knew from an early age becoming a chef was for me. My dad is a baker and we&#8217;ve always cooked at home as a family. I used to cook the evening meal when I got home from high school. When I left school at 16, I started full time as a chef at The Wildebeest with one day a week on the catering course at City College Norwich.</p>



<figure class="wp-block-image size-full"><img decoding="async" loading="lazy" width="1000" height="666" src="https://dev.muddystilettos.co.uk/norfolk/wp-content/uploads/sites/12/2023/03/Store-at-Stoke-Mill3.jpg" alt="Norfolk's Michelin chefs: Galton Blackiston, Liam Nichols, Kevin Mangeolles, Greg Anderson" class="wp-image-40560" srcset="https://dev.muddystilettos.co.uk/norfolk/wp-content/uploads/sites/12/2023/03/Store-at-Stoke-Mill3.jpg 1000w, https://dev.muddystilettos.co.uk/norfolk/wp-content/uploads/sites/12/2023/03/Store-at-Stoke-Mill3-800x533.jpg 800w, https://dev.muddystilettos.co.uk/norfolk/wp-content/uploads/sites/12/2023/03/Store-at-Stoke-Mill3-768x511.jpg 768w, https://dev.muddystilettos.co.uk/norfolk/wp-content/uploads/sites/12/2023/03/Store-at-Stoke-Mill3-788x525.jpg 788w" sizes="(max-width: 1000px) 100vw, 1000px" /><figcaption>Norfolk&#8217;s Michelin chefs, from left: Galton Blackiston, Liam Nichols, Kevin Mangeolles and Greg Anderson</figcaption></figure>



<h2 class="wp-block-heading">Career highlight?</h2>



<p>It was pretty special to gain a Michelin Star! It just feels unreal and is still sinking in. I am not one of those super-confident chefs who might have expected that result. When I got the invite to the Michelin ceremony, I was hopeful but it did cause a week of sleepless nights. There was a lot of hard work that went into it and I feel very humbled and privileged to have received it. </p>



<p>We only have five tables at Store which is in the former private dining room of Stoke Mill. I cook with a wonderful chef called Hazel who at 48 wanted a career change, after being a nurse and primary school teacher. She became my apprentice 18 months ago and we&#8217;ve had a great time since. We are a two-person team, cooking and serving a seven-course tasting menu together. </p>



<figure class="wp-block-image size-full"><img decoding="async" loading="lazy" width="1000" height="666" src="https://dev.muddystilettos.co.uk/norfolk/wp-content/uploads/sites/12/2023/03/Store-at-Stoke-Mill4.jpg" alt="New Michelin Star chef Liam Nichols, with sous-chef Hazel, at Michelin Guide ceremony" class="wp-image-40561" srcset="https://dev.muddystilettos.co.uk/norfolk/wp-content/uploads/sites/12/2023/03/Store-at-Stoke-Mill4.jpg 1000w, https://dev.muddystilettos.co.uk/norfolk/wp-content/uploads/sites/12/2023/03/Store-at-Stoke-Mill4-800x533.jpg 800w, https://dev.muddystilettos.co.uk/norfolk/wp-content/uploads/sites/12/2023/03/Store-at-Stoke-Mill4-768x511.jpg 768w, https://dev.muddystilettos.co.uk/norfolk/wp-content/uploads/sites/12/2023/03/Store-at-Stoke-Mill4-788x525.jpg 788w" sizes="(max-width: 1000px) 100vw, 1000px" /><figcaption>Liam and Hazel at the Michelin Guide ceremony</figcaption></figure>



<h2 class="wp-block-heading">Your biggest influence?</h2>



<p>All the amazing chefs who were part of my training. That&#8217;s Daniel Clifford at Midsummer House in Cambridge, Satwant Singh Bains at Restaurant Sat Bains in Nottingham, Sean<em> </em>Gray&nbsp;at Momofuku Ko in New York, and Tom Kerridge at Kerridge&#8217;s Bar &amp; Grill in London, to name a few.</p>



<h2 class="wp-block-heading">Sum up your cooking style/ food philosophy?</h2>



<p>I don&#8217;t think our food is the prettiest out there, but I like to think it&#8217;s tasty. The flavour is the main thing to me and I am not someone who puts a lot of herbs on the plate and little frills like that. I try to make sure diners have a plate in front of them that is interesting, vibrant and in season.</p>



<figure class="wp-block-image size-full"><img decoding="async" loading="lazy" width="1000" height="666" src="https://dev.muddystilettos.co.uk/norfolk/wp-content/uploads/sites/12/2023/04/Store-at-Stoke-Mill1.jpg" alt="Stoke Mill on River Tas in Stoke Holy Cross, South Norwich" class="wp-image-40582" srcset="https://dev.muddystilettos.co.uk/norfolk/wp-content/uploads/sites/12/2023/04/Store-at-Stoke-Mill1.jpg 1000w, https://dev.muddystilettos.co.uk/norfolk/wp-content/uploads/sites/12/2023/04/Store-at-Stoke-Mill1-800x533.jpg 800w, https://dev.muddystilettos.co.uk/norfolk/wp-content/uploads/sites/12/2023/04/Store-at-Stoke-Mill1-768x511.jpg 768w, https://dev.muddystilettos.co.uk/norfolk/wp-content/uploads/sites/12/2023/04/Store-at-Stoke-Mill1-788x525.jpg 788w" sizes="(max-width: 1000px) 100vw, 1000px" /><figcaption>Stoke Mill on River Tas, the original home of Colman&#8217;s Mustard</figcaption></figure>



<h2 class="wp-block-heading">Most memorable moment at work?</h2>



<p>There&#8217;s been too many funny moments around the kitchen, every day is full of banter, but all the really good stories I&#8217;m not willing to share!</p>



<h2 class="wp-block-heading">Ever cooked for anyone famous?</h2>



<p>Yes, a string of top chefs. Four years ago, I worked on Richard Branson&#8217;s Necker Island in the British Virgin Islands for six months. I used to cook for him and Larry Page, the cofounder of Google who owns the neighbouring island. They are ageing rich men who like basic food, nothing fancy. Richard loved the shepherd&#8217;s pie. It definitely wasn&#8217;t the highlight of my cooking career but it was a lot of fun being on this party island.</p>



<figure class="wp-block-image size-full"><img decoding="async" loading="lazy" width="1000" height="666" src="https://dev.muddystilettos.co.uk/norfolk/wp-content/uploads/sites/12/2023/04/Store-at-Stoke-Mill6-1.jpg" alt="New Michelin Star chef Liam Nichols plating up a dish in the kitchen at STORE" class="wp-image-40589" srcset="https://dev.muddystilettos.co.uk/norfolk/wp-content/uploads/sites/12/2023/04/Store-at-Stoke-Mill6-1.jpg 1000w, https://dev.muddystilettos.co.uk/norfolk/wp-content/uploads/sites/12/2023/04/Store-at-Stoke-Mill6-1-800x533.jpg 800w, https://dev.muddystilettos.co.uk/norfolk/wp-content/uploads/sites/12/2023/04/Store-at-Stoke-Mill6-1-768x511.jpg 768w, https://dev.muddystilettos.co.uk/norfolk/wp-content/uploads/sites/12/2023/04/Store-at-Stoke-Mill6-1-788x525.jpg 788w" sizes="(max-width: 1000px) 100vw, 1000px" /></figure>



<h2 class="wp-block-heading">Your biggest mistake at work?</h2>



<p>When I was young, starting at out at The Wildebeest, I made a lemon cheesecake without sugar and served it. Dan Smith was not very happy with me.</p>



<h2 class="wp-block-heading">You’re tired, starving and impatient: what do you cook for dinner?</h2>



<p>My outright treat for myself is Spam with instant noodles. I kid you not. We&#8217;re talking good quality instant noodles &#8211; the ones that are £1 and not 30p. I&#8217;ll probably eat half of the Spam straight out of the tin with some mustard on top. Then I just throw what&#8217;s left in with the noodles, boil it up, and add an egg just to be boujee. I love it. My girlfriend finds it disgusting and gags when I open the tin.</p>



<figure class="wp-block-image size-full"><img decoding="async" loading="lazy" width="1000" height="666" src="https://dev.muddystilettos.co.uk/norfolk/wp-content/uploads/sites/12/2023/03/Store-at-Stoke-Mill6.jpg" alt="Blue cheese quiche with apple, grape, beetroot and pickled golden raisins on white plate" class="wp-image-40563" srcset="https://dev.muddystilettos.co.uk/norfolk/wp-content/uploads/sites/12/2023/03/Store-at-Stoke-Mill6.jpg 1000w, https://dev.muddystilettos.co.uk/norfolk/wp-content/uploads/sites/12/2023/03/Store-at-Stoke-Mill6-800x533.jpg 800w, https://dev.muddystilettos.co.uk/norfolk/wp-content/uploads/sites/12/2023/03/Store-at-Stoke-Mill6-768x511.jpg 768w, https://dev.muddystilettos.co.uk/norfolk/wp-content/uploads/sites/12/2023/03/Store-at-Stoke-Mill6-788x525.jpg 788w" sizes="(max-width: 1000px) 100vw, 1000px" /><figcaption>Blue cheese quiche with apple, grape, beetroot and pickled golden raisins</figcaption></figure>



<h2 class="wp-block-heading">What would you cook to impress a date?</h2>



<p>On one of the first dates with my girlfriend I did a pasta night. I took the pasta roller home and we made ravioli together. I did four courses of pasta.</p>



<h2 class="wp-block-heading">Favourite chef?</h2>



<p>I have never met him but I have always been impressed by Gordon Ramsay. He&#8217;s a cooking god, he&#8217;s very confident and has good chat and banter.</p>



<h2 class="wp-block-heading">Favourite cookbook?</h2>



<p>I have a nice little library of cookbooks in my lounge. A favourite is Gary Rhodes&#8217; <em>New British Classics</em>. I got it when I was young and I loved looking at the pictures. I enjoy watching him cook too and find him a very kind chef. I actually met him when I was 14. I somehow managed to get to the finals of the National Junior Chef competition. I cooked some awful food. He was the guest judge and was very kind about my bad food.</p>



<figure class="wp-block-image size-full"><img decoding="async" loading="lazy" width="1000" height="1000" src="https://dev.muddystilettos.co.uk/norfolk/wp-content/uploads/sites/12/2023/03/Store-at-Stoke-Mill-1.jpg" alt="Beef cheek with a Jerusalem artichoke and Parma ham crumble on white plate" class="wp-image-40564" srcset="https://dev.muddystilettos.co.uk/norfolk/wp-content/uploads/sites/12/2023/03/Store-at-Stoke-Mill-1.jpg 1000w, https://dev.muddystilettos.co.uk/norfolk/wp-content/uploads/sites/12/2023/03/Store-at-Stoke-Mill-1-800x800.jpg 800w, https://dev.muddystilettos.co.uk/norfolk/wp-content/uploads/sites/12/2023/03/Store-at-Stoke-Mill-1-400x400.jpg 400w, https://dev.muddystilettos.co.uk/norfolk/wp-content/uploads/sites/12/2023/03/Store-at-Stoke-Mill-1-768x768.jpg 768w, https://dev.muddystilettos.co.uk/norfolk/wp-content/uploads/sites/12/2023/03/Store-at-Stoke-Mill-1-525x525.jpg 525w, https://dev.muddystilettos.co.uk/norfolk/wp-content/uploads/sites/12/2023/03/Store-at-Stoke-Mill-1-500x500.jpg 500w" sizes="(max-width: 1000px) 100vw, 1000px" /><figcaption>Beef cheek with a Jerusalem artichoke and Parma ham crumble</figcaption></figure>



<h2 class="wp-block-heading">Favourite type of cuisine?</h2>



<p>Asian, Chinese, Indian, Thai &#8211; anything salty and crispy. Love it! It definitely influences by cooking. Currently our scallop dish is served with katsu curry sauce and green coriander oil with coconut. We make our own sweet chilli sauce and often do a canapé with it, and we used to do a duck dumpling dish with hoisin sauce.</p>



<h2 class="wp-block-heading">Favourite kitchen gadget?</h2>



<p>I can&#8217;t stress how important a good knife is. My two favourites are Japanese brands Nenox&nbsp;and Suisin. I have used many knives and it takes time to find out which ones you really like &#8211; the way they cut, the way they feel, it&#8217;s a very personal thing.</p>



<figure class="wp-block-image size-full"><img decoding="async" loading="lazy" width="1000" height="666" src="https://dev.muddystilettos.co.uk/norfolk/wp-content/uploads/sites/12/2023/04/Store-at-Stoke-Mill4.jpg" alt="Open kitchen at STORE, Stoke Mill" class="wp-image-40585" srcset="https://dev.muddystilettos.co.uk/norfolk/wp-content/uploads/sites/12/2023/04/Store-at-Stoke-Mill4.jpg 1000w, https://dev.muddystilettos.co.uk/norfolk/wp-content/uploads/sites/12/2023/04/Store-at-Stoke-Mill4-800x533.jpg 800w, https://dev.muddystilettos.co.uk/norfolk/wp-content/uploads/sites/12/2023/04/Store-at-Stoke-Mill4-768x511.jpg 768w, https://dev.muddystilettos.co.uk/norfolk/wp-content/uploads/sites/12/2023/04/Store-at-Stoke-Mill4-788x525.jpg 788w" sizes="(max-width: 1000px) 100vw, 1000px" /></figure>



<h2 class="wp-block-heading">Favourite local café? Restaurant? Hotel?</h2>



<p>I really like Norwich restaurants like L&#8217;Hexagone, XO Kitchen and Donnelli&#8217;s Pizzeria. Mr Mangal on Dereham Road in Norwich is my new favourite. One of our guests told me about it. I also like The Garnet pub, next to Norwich Market, and think it&#8217;s brilliant that you can order food from the stalls to eat in there. I do that quite a lot. </p>



<h2 class="wp-block-heading">Your favourite local markets and suppliers?</h2>



<p>Our two main go-tos are Easters of Norwich fruit and veg and The Cheese Truckle who are always there when we need them.</p>



<h2 class="wp-block-heading">Favourite things to eat when you’re on holiday?</h2>



<p>Anything and everything. People tend to think chefs are fussy eaters and that we&#8217;re going to comment on everything. My girlfriend says I am the easiest person to feed in the world because I will literally eat anything. I&#8217;m just happy to not be cooking and to be fed!</p>



<figure class="wp-block-image size-full"><img decoding="async" loading="lazy" width="1000" height="666" src="https://dev.muddystilettos.co.uk/norfolk/wp-content/uploads/sites/12/2023/04/Untitled-design.jpg" alt="Fine dining Snickers bar stacked dessert on white plate" class="wp-image-40590" srcset="https://dev.muddystilettos.co.uk/norfolk/wp-content/uploads/sites/12/2023/04/Untitled-design.jpg 1000w, https://dev.muddystilettos.co.uk/norfolk/wp-content/uploads/sites/12/2023/04/Untitled-design-800x533.jpg 800w, https://dev.muddystilettos.co.uk/norfolk/wp-content/uploads/sites/12/2023/04/Untitled-design-768x511.jpg 768w, https://dev.muddystilettos.co.uk/norfolk/wp-content/uploads/sites/12/2023/04/Untitled-design-788x525.jpg 788w" sizes="(max-width: 1000px) 100vw, 1000px" /><figcaption>STORE&#8217;s take on a Snickers with peanut parfait and chocolate mousse</figcaption></figure>



<h2 class="wp-block-heading">What mistake do inexperienced cooks tend to make?</h2>



<p>I&#8217;m not the best chef in the world but I am fairly organised and I think that plays a big part. Methodically making things in an order that works for your day, being clever about the way you work, the cleanliness, everything. It&#8217;s all in the prep!</p>



<h2 class="wp-block-heading">Favourite ingredient and why?</h2>



<p>I love working with meat, breaking it down and butchery. At the moment we are using rhubarb poached in hibiscus, and Jerusalem artichokes &#8211; they&#8217;re fun.</p>



<h2 class="wp-block-heading">Most overrated dish/ingredient?</h2>



<p>Not really an ingredient, but I genuinely can’t stand chocolate ice cream. Never have liked it, probably never will.&nbsp;</p>



<h2 class="wp-block-heading">The dish you are most proud of creating?</h2>



<p>Baby potatoes cooked in butter for six hours and then barbecued over Japanese coals, topped with a tarragon mayonnaise sauce and crispy fried matchstick potatoes seasoned with vinegar powder. When you do a tasting menu it can&#8217;t all be meat and fish so this is quite a cool, quirky vegetarian dish. It&#8217;s kind of like steak béarnaise&nbsp;but with potato! My guests gave me great feedback.</p>



<h2 class="wp-block-heading">Tell us your best ever cooking tip?</h2>



<p>Don&#8217;t overcook it! This what all my family do.</p>



<h2 class="wp-block-heading">Three dishes every home cook should master?</h2>



<p>Spam with instant noodles! I like quick food at home. One of my favourites is a one-pan wonder of cod, tomato and chickpeas. Throw in some onion, garlic, a tin of tomatoes, a tin of chickpea, dried herbs, ground coriander and paprika, cook it up, then whack four pieces of cod on it and chuck it in the oven for 10 minutes. Lovely job! I also love quesadillas: a flour tortilla with a bit of beef ragu and cheese, topped with another tortilla and then grilled both sides.</p>



<p><em><a href="https://www.stokemillstore.co.uk" target="_blank" rel="noreferrer noopener">STORE</a> at Stoke Mill, Mill Road, Stoke Holy Cross, Norwich, NR14 8PA</em></p>



<p><em>Hot off the press! Take a look at the <a href="https://norfolk.muddystilettos.co.uk/eat-out/restaurants/new-michelin-star-restaurant-norfolk-2023/">full Michelin Guide line-up for Norfolk</a>.</em></p>


What’s cooking? Liam Nichols of Michelin-starred STORE at Stoke Mill, Norfolk

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