Michelin-starred Norwich restaurant Store announces closure

The Michelin-starred Store in Stoke Mill, Norwich, has announced it will close next month following the departure of head chef Liam Nichols.

 

The 16-cover tasting menu restaurant is located in the back room of the Stoke Mill restaurant, which was founded by Andy Rudd and Ludo Iaccarino in 2013.

 

Store started out as a lockdown takeaway service prior to becoming a full-blown business in 2021 under Great British Menu chef Nichols, who has worked at the two Michelin-starred Midsummer House in Cambridge.

 

The ‘restaurant within a restaurant’ received its first Michelin star in the 2023 Michelin Guide Great Britain and Ireland, with inspectors praising the “engaging yet relaxed dining experience” that offers “prime produce from around the UK in modern, globally influenced dishes”.

 

These included the likes of chicken, waffle, artichoke; haddock, cauliflower, egg yolk; and tartiflette baby potato.

 

During The Caterer’s visit to the restaurant in January this year, Nichols said of his menu: “There’s a level of refinement in there, but I like to do simple, tasty food. We’ve developed a good style now.”

 

A notice on Store’s website read: “We are grateful to the team who have worked with passion and enthusiasm to make Store the success it has been and we wish Liam and Becca all the best as they leave Store and enjoy exploring Asia together. So as they move on, so does the Stoke Mill story.

 

“The beautiful dining room that has been home to Store will now reopen as a private dining room, a perfect venue for friends and families to come together and celebrate, whatever the occasion. A warm, relaxed and fun welcome awaits anyone who chooses to dine with us.”

 

The revamped space will be led by Hazel Yuill alongside Rudd and Iaccarino.

 

It will continue to serve “taster menus” developed with the “skills, passion and knowledge gained from being part of a Michelin-starred restaurant”.

 

“We will keep you updated, so keep an eye out on social media and emails as our journey continues,” the team added.