STORE – A Unique Small Intimate Dining Room

Private Dining Table

Enjoy a tasting menu cooked and prepared in front of you, delivered to your table by our chefs.

Norwich native chef, Liam Nichols has teamed up with Stoke Mill to create ‘STORE’, a unique intimate dining room serving a modern tasting menu with the best possible ingredients. Named after the store room of the old mill ‘STORE’ is an experience-focused style of dining where the chef is visible from all tables, making STORE not a regular dinner but a place where the dots are connected from the grains in your bread to the chef at your table.

Liam Nichols is a Norwich native who’s been cooking in kitchens across the world, finally returning to his hometown to showcase his own cooking. His career has seen him do a full circle and return to the village where it all began, Stoke Holy Cross. He spent the first four years of his career at the Wildebeest Arms, only to move on to hone his skills at Midsummer House in Cambridge and Sat Bains in Nottingham. From there, he ventured to Melbourne putting in time at The Press Club. He hopped across the pond to refine his technique as sous chef at Momofuku KO in New York. His journey brought him back to England, this time to London as opening sous chef for Kerridge’s Bar and Grill. Nothing makes him happier than feeding his friends and family. He’s recently developed a keen interest in wine, and hopes to bring that passion to STORE.

Try one of Liam’s Recipes – Choux Buns (Click to Enlarge)

Choux Buns

STORE is also available for private dining. The large bespoke oak table can accommodate up to 16 guests. With the open kitchen, it will give your party a chef’s table experience as you will be cooked for and served directly in the room bu your private chefs. For a lunchtime, they offer a 5-course tasting menu. If you would prefer an evening event, they offer a 7-course tasting menu (Prices subject to minimum spends).

Store is open Thursday, Friday and Saturday evenings from 7pm. To enquire about the STORE private dining experience, please email for more information and sample menus.