Norfolk


<p>Jeremy Parke is a man who likes to play with fire. As executive head chef at <a href="https://norfolk.muddystilettos.co.uk/little-black-book/directory/no-twenty9/">No.Twenty9</a>, he has introduced a unique style of cooking over a live wood-fired indoor grill and in a state-of-the-art outdoor kitchen. Born in North Norfolk, he is a true local and advocate of the county’s finest produce and suppliers. He works alongside his wife and general manager, Rachael. We turn up the heat to ask him our burning questions&#8230;</p>



<figure class="wp-block-image size-full"><img decoding="async" loading="lazy" width="1000" height="1200" src="https://dev.muddystilettos.co.uk/norfolk/wp-content/uploads/sites/12/2022/12/NoTwenty9Untitled-design-2.jpg" alt="" class="wp-image-37370" srcset="https://dev.muddystilettos.co.uk/norfolk/wp-content/uploads/sites/12/2022/12/NoTwenty9Untitled-design-2.jpg 1000w, https://dev.muddystilettos.co.uk/norfolk/wp-content/uploads/sites/12/2022/12/NoTwenty9Untitled-design-2-667x800.jpg 667w, https://dev.muddystilettos.co.uk/norfolk/wp-content/uploads/sites/12/2022/12/NoTwenty9Untitled-design-2-833x1000.jpg 833w, https://dev.muddystilettos.co.uk/norfolk/wp-content/uploads/sites/12/2022/12/NoTwenty9Untitled-design-2-768x922.jpg 768w, https://dev.muddystilettos.co.uk/norfolk/wp-content/uploads/sites/12/2022/12/NoTwenty9Untitled-design-2-438x525.jpg 438w" sizes="(max-width: 1000px) 100vw, 1000px" /></figure>



<h2 class="wp-block-heading">Who or what inspired your love of food?</h2>



<p>I guess it&#8217;s in the genes. My Dad was a chef in RAF for 15 years and during that time he cooked in the jungle in Malaya and during the war in Aden. He worked in the officers&#8217; mess and catered for summer balls and the Battle of Britain Ball. He also worked for three years as personal chef for the Air Commandant.</p>



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



<p>My first experience in a kitchen was part of school work experience within a hotel where I worked in all departments. Although I already knew I wanted to go to catering college, this confirmed my love for kitchens. </p>



<h2 class="wp-block-heading">What is your career highlight?</h2>



<p>One of my high points was being involved in the FutureChef national cooking competition, which is designed to find the UK and Ireland’s next generation of culinary talent. I mentored my eldest daughter, Kaya, who was one of 12 regional winners out of 12,000 applicants to make it through to the finals at Westminster Kingsway College in London, where she cooked under pressure in front of some of the most iconic chefs including Brian Turner, Rick Stein and Simon Hulstone. This was a great achievement and proud moment. &nbsp;Kaya was selected for the competition from her catering class at Alderman Peel High School, and four years on, she still has a certain link to food, flying the flag for female dairy farmers in Norfolk.</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/12/2022/12/NoTwenty92.jpg" alt="" class="wp-image-37373" srcset="https://dev.muddystilettos.co.uk/norfolk/wp-content/uploads/sites/12/2022/12/NoTwenty92.jpg 1000w, https://dev.muddystilettos.co.uk/norfolk/wp-content/uploads/sites/12/2022/12/NoTwenty92-800x533.jpg 800w, https://dev.muddystilettos.co.uk/norfolk/wp-content/uploads/sites/12/2022/12/NoTwenty92-768x511.jpg 768w, https://dev.muddystilettos.co.uk/norfolk/wp-content/uploads/sites/12/2022/12/NoTwenty92-788x525.jpg 788w" sizes="(max-width: 1000px) 100vw, 1000px" /></figure>



<p>Other big moments for me have included opening my own restaurant &#8211; we owned Relish in Newton Flotman, South Norfolk&nbsp;&#8211; and winning numerous awards, including the EDP Food &amp; Drink Awards Chef of the Year (twice) and Best Food and Drink Expertise, and the Aylsham Show&#8217;s Local Food Hero and Best Restaurant of the Year.</p>



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



<p>My menus change with the seasons and I think it’s crucial now more than ever to support our local farmers, fisherman and suppliers. I love knowing where the ingredients come from and that the producers are being rewarded for their commitment to the industry and hard work.</p>



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



<p>I have visited some amazing Michelin kitchens in my career from The Waterside Inn in Bray, Restaurant Sat Bains in Nottingham, and Belmond&nbsp;Le Manoir&nbsp;aux Quat&#8217;Saisons in Oxford &#8211; all of which have taught me the importance of cleanliness, organisation, preparation and teamwork which I know now shines in our kitchens here at No.Twenty9.</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/12/2022/12/NoTwenty94.jpg" alt="" class="wp-image-37375" srcset="https://dev.muddystilettos.co.uk/norfolk/wp-content/uploads/sites/12/2022/12/NoTwenty94.jpg 1000w, https://dev.muddystilettos.co.uk/norfolk/wp-content/uploads/sites/12/2022/12/NoTwenty94-800x533.jpg 800w, https://dev.muddystilettos.co.uk/norfolk/wp-content/uploads/sites/12/2022/12/NoTwenty94-768x511.jpg 768w, https://dev.muddystilettos.co.uk/norfolk/wp-content/uploads/sites/12/2022/12/NoTwenty94-788x525.jpg 788w" sizes="(max-width: 1000px) 100vw, 1000px" /></figure>



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



<p>Certainly working in North Norfolk there are a lot of famous visitors to the restaurant but one of the reasons they keep returning is that we offer them exactly the same experience as any guest. Most of them are with family or friends and looking for some get-away time.&nbsp;</p>



<p>I have been on a few TV programmes and recently taught Michael Portillo about local samphire for BBC2&#8217;s <em>Great British Railway Journeys</em>. I&#8217;ve also cooked local mussels on the quay at Wells-next-the-Sea over a Big Green Egg (ceramic charcoal BBQ) for Nicki Chapman in BBC One&#8217;s <em>Escape to the Country</em>. Often I’m the last to know I am going to be part of a TV program, thanks to my wife agreeing before I do!&nbsp;</p>



<figure class="wp-block-image size-full"><img decoding="async" loading="lazy" width="1000" height="1100" src="https://dev.muddystilettos.co.uk/norfolk/wp-content/uploads/sites/12/2022/12/NoTwenty9Untitled-design.jpg" alt="" class="wp-image-37371" srcset="https://dev.muddystilettos.co.uk/norfolk/wp-content/uploads/sites/12/2022/12/NoTwenty9Untitled-design.jpg 1000w, https://dev.muddystilettos.co.uk/norfolk/wp-content/uploads/sites/12/2022/12/NoTwenty9Untitled-design-727x800.jpg 727w, https://dev.muddystilettos.co.uk/norfolk/wp-content/uploads/sites/12/2022/12/NoTwenty9Untitled-design-909x1000.jpg 909w, https://dev.muddystilettos.co.uk/norfolk/wp-content/uploads/sites/12/2022/12/NoTwenty9Untitled-design-768x845.jpg 768w, https://dev.muddystilettos.co.uk/norfolk/wp-content/uploads/sites/12/2022/12/NoTwenty9Untitled-design-477x525.jpg 477w" sizes="(max-width: 1000px) 100vw, 1000px" /></figure>



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



<p>Overlooking the importance of work-life balance! It’s an all-consuming career and can put a real strain on family life. The hospitality industry is now acknowledging that in order to get the best from your team there needs to be a healthier work-life balance to avoid burnout. My biggest regret is that I wish we had instigated this earlier and recognised that it is possible to run a restaurant with more acceptable working arrangements.</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/12/2022/12/NoTwenty91.jpg" alt="" class="wp-image-37372" srcset="https://dev.muddystilettos.co.uk/norfolk/wp-content/uploads/sites/12/2022/12/NoTwenty91.jpg 1000w, https://dev.muddystilettos.co.uk/norfolk/wp-content/uploads/sites/12/2022/12/NoTwenty91-800x533.jpg 800w, https://dev.muddystilettos.co.uk/norfolk/wp-content/uploads/sites/12/2022/12/NoTwenty91-768x511.jpg 768w, https://dev.muddystilettos.co.uk/norfolk/wp-content/uploads/sites/12/2022/12/NoTwenty91-788x525.jpg 788w" sizes="(max-width: 1000px) 100vw, 1000px" /></figure>



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



<p>Cheese and biscuits! There is nothing more satisfying than a plate of great cheeses whilst curled up by the fire with a nice bottle of red. It’s quick, easy, filling and sociable.&nbsp;</p>



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



<p>I truly think there is something very special about sharing fruits de mer and a chilled bottle of Pouilly-Fumé. Of course this is a classic French dish but, thanks to the fruits of the Norfolk coastline, we are able to hold our own here too with lobster, wild seabass, mussels, oysters, crabs, samphire and mackerel.</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/12/2022/12/NoTwenty95.jpg" alt="" class="wp-image-37376" srcset="https://dev.muddystilettos.co.uk/norfolk/wp-content/uploads/sites/12/2022/12/NoTwenty95.jpg 1000w, https://dev.muddystilettos.co.uk/norfolk/wp-content/uploads/sites/12/2022/12/NoTwenty95-800x533.jpg 800w, https://dev.muddystilettos.co.uk/norfolk/wp-content/uploads/sites/12/2022/12/NoTwenty95-768x511.jpg 768w, https://dev.muddystilettos.co.uk/norfolk/wp-content/uploads/sites/12/2022/12/NoTwenty95-788x525.jpg 788w" sizes="(max-width: 1000px) 100vw, 1000px" /></figure>



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



<p>This has changed over time, from Marco Pierre White in my earlier days to amazing chefs like Paul Ainsworth (of Number 6 in Padstow, Cornwall) and MasterChef winner Adam Handling. Of course, the Roux family are an admired institution in our industry.</p>



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



<p>I have so many &#8211; hundreds and I still buy them regularly. All offer inspiration and knowledge. Once I stop flicking through the pages of a cookbook, I guess it&#8217;ll be time to put down my knives.</p>



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



<p>Depends on my company. I love cooking over fire and coals, especially outside. There is nothing better than fresh local seafood cooked by the water’s edge &#8211; something Rachael and I love to do with good company. Food is all about the moment and should be a sociable experience. Put down your phones and taste, talk and savour!</p>



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



<p>My Nouko knife. It’s not a gadget but an essential. It is a handmade Gyuto, wrought-iron San-Mai &#8211; in other words, a Japanese style chef’s knife (Gyuto literally means “beef sword”). It’s a big investment but worth every penny&nbsp;</p>



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



<p>You have to take you hat off to Greg Anderson at Meadowsweet in Holt for gaining a Michelin star in less than a year. But if I want to kick back and truly relax in a lovely pub atmosphere with a great Sunday lunch and superb value accommodation then <a href="https://www.moss-co.com/locations/the-angel-inn-wangford/" target="_blank" rel="noreferrer noopener">The Angel Inn</a> in Wangford is our go-to for a cheeky last-minute night away.</p>



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



<p>Andy Frary, a fisherman from Wells-next-the-Sea, supplies our mussels, crabs, samphire and seaweed. Also, Swannington Farm to Fork, a multi award-winning farm and butchers who specialise in supplying fully traceable meat with the emphasis on quality, taste, animal welfare and food miles &#8211; all very important to me. And Staithe Smokehouse, a traditional, artisan smokehouse run by a hardworking and passionate couple, Phil and Fran. Their smoked salmon is truly delicious and a must on our breakfast menu.&nbsp;</p>



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



<p>It has to be the local produce. When I am travelling I research what the area is renowned for and search out where the locals dine for the best value and most authentic dishes.</p>



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



<p>Not knowing the basics! When I was college we learnt the foundations of cooking, working from the ingredients up. Inexperienced chefs think they can just recreate a dish from Instagram, but it’s not just about the visual &#8211; sourcing, prepping, seasoning and plating all underpin a good dish. At No.Twenty9, we have a dedicated prep kitchen called The Base, as this is the most important beginning to any dish.&nbsp;</p>



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



<p>The best ingredients are those in season &#8211; not something vacuum packed and flown around the world. I love using produce delivered by the supplier straight from their kitchens, boats and fields.&nbsp;</p>



<figure class="wp-block-image size-full"><img decoding="async" loading="lazy" width="1500" height="1500" src="https://dev.muddystilettos.co.uk/norfolk/wp-content/uploads/sites/12/2022/12/NoTwenty9-FI2.jpg" alt="" class="wp-image-37382" srcset="https://dev.muddystilettos.co.uk/norfolk/wp-content/uploads/sites/12/2022/12/NoTwenty9-FI2.jpg 1500w, https://dev.muddystilettos.co.uk/norfolk/wp-content/uploads/sites/12/2022/12/NoTwenty9-FI2-800x800.jpg 800w, https://dev.muddystilettos.co.uk/norfolk/wp-content/uploads/sites/12/2022/12/NoTwenty9-FI2-1000x1000.jpg 1000w, https://dev.muddystilettos.co.uk/norfolk/wp-content/uploads/sites/12/2022/12/NoTwenty9-FI2-400x400.jpg 400w, https://dev.muddystilettos.co.uk/norfolk/wp-content/uploads/sites/12/2022/12/NoTwenty9-FI2-768x768.jpg 768w, https://dev.muddystilettos.co.uk/norfolk/wp-content/uploads/sites/12/2022/12/NoTwenty9-FI2-525x525.jpg 525w, https://dev.muddystilettos.co.uk/norfolk/wp-content/uploads/sites/12/2022/12/NoTwenty9-FI2-500x500.jpg 500w, https://dev.muddystilettos.co.uk/norfolk/wp-content/uploads/sites/12/2022/12/NoTwenty9-FI2-1100x1100.jpg 1100w" sizes="(max-width: 1500px) 100vw, 1500px" /></figure>



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



<p>I don’t think there is any ingredient that is overrated but they can easily become overcomplicated. One of the most important skills a chef requires, especially when using great, fresh local ingredients, is to know when to stop. More elements doesn’t mean you are a better chef, sometime less is more &#8211; but never ask me to go easy on the butter!</p>



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



<p>Customers of ours, who’d become great friends through a mutual love of food, asked us to host their wedding and we could choose the menu. We created three outdoor theatre-style kitchen stations. We cooked scallops over coals,<strong> </strong>whole halibut on an oak plank in a wood-fuelled oven, and slow-cooked brisket. We have been the best of friends since and are even the godparents to their son.</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/12/2022/12/NoTwenty96.jpg" alt="" class="wp-image-37377" srcset="https://dev.muddystilettos.co.uk/norfolk/wp-content/uploads/sites/12/2022/12/NoTwenty96.jpg 1000w, https://dev.muddystilettos.co.uk/norfolk/wp-content/uploads/sites/12/2022/12/NoTwenty96-800x533.jpg 800w, https://dev.muddystilettos.co.uk/norfolk/wp-content/uploads/sites/12/2022/12/NoTwenty96-768x511.jpg 768w, https://dev.muddystilettos.co.uk/norfolk/wp-content/uploads/sites/12/2022/12/NoTwenty96-788x525.jpg 788w" sizes="(max-width: 1000px) 100vw, 1000px" /></figure>



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



<p>Cook for your guests, your family, your friends and not your ego.</p>



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



<p>I think all children should be taught to cook, not just heat up or have it delivered. I know there is not a huge budget in our schools and colleges which is a shame as it is the foundation to good health and well-being. We need to demonstrate that cooking at home can be cost effective, sociable and an important time to sit, talk and appreciate.</p>



<p><em><a href="https://www.number-29.com" target="_blank" rel="noreferrer noopener">No.Twenty9 Bar, Restaurant &amp; Rooms</a>, 29 Market Place, Burnham Market, PE31 8HF, 01328 738498.</em></p>


What’s cooking? With Jeremy Parke, No.Twenty9

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