Meet our Sous Chef, Liam Nicol
Meet our Sous Chef, Liam Nicol
Our Sous Chef, Liam Nicol, joined The Chequers Inn in October 2016. Before becoming part of the team at The Chequers Inn, Liam worked as Head Chef at Norfolk Lavender tea rooms in Heacham. We catch up with Liam to find out a bit more about him and his role at The Chequers Inn.
What does your role as Sous Chef at The Chequers Inn involve?
My role includes many aspects in the kitchen some of which are to cook excellent food to the highest standard for our guests, help with the development of our young chefs within the team and run the kitchen in the absence of our Head Chef, Shayne Wood.
Have you always wanted to be a Chef?
I have always had a passion for cooking. I first started my career off as a Chef with Knights Hill Hotel soon after I left school. However, in 2009 I changed career path, after the death of my late Mother-In-Law, and became a police officer within the Norfolk Constabulary. I spent 6 years with the constabulary working as part of the Norfolk Royal Protection team. My love for cooking never left though and I knew it was time to return to the career path as a Chef, where I am able to pursue my passion.
If you were not in your current job role, what do you think you would be doing?
If I was not in my current role at The Chequers Inn (which I love!), I would like to think that I would be teaching future Chefs how to cook.
What has the highlight of your time at The Chequers Inn been so far?
The highlight of my time here so far would have to be seeing how far my food has come and the wonderful feedback that myself and the kitchen team receive from our guests. It is also an honour to be a part of a team that has been awarded one AA rosette.
Delicious food cooked by our Sous Chef, Liam
What is your signature dish?
I would say that my signature dish is T-bone of Halibut with marsh samphire, crab ravioli and crab bisque.
Can you sum up your cooking style in 3 words?
Modern, twisted and fun
If you could cook a meal for anyone, who would it be?
Oh that’s difficult, there are so many people that I would love to cook for. If I had to choose just 3 I would say our Head Chef here at The Chequers Inn, The Duke and Duchess of Cambridge and my late Mother-In-Law.
If you had the opportunity to travel to cook in any country for a year, where would it be?
It’s always been a dream of mine to cook in New Zealand.
What inspires you when coming up with dishes for the menu?
I take my inspiration from a variety of local produce, freshness and food that is in fashion.
Is using local produce something that is important to you?
Yes, I feel that using local produce is very important. Here in Norfolk we are surrounded by the sea, farmland and the most wonderful of woodlands, it would be such a waste not to use all the fantastic local produce that we have on offer.
If you were to eat your favourite main from The Chequers menu, what would it be?
There are so many delicious dishes on our menu and so much to choose from, but I would say that my favourite dish at the moment is the pan-roasted duck with wilted rainbow Chard and hedgerow dressing.