Liam Nichols
From Store at Stoke Mill seasonal menu
Assembly of the dish
A white bowl is used. First in the bowl will go the pork belly, followed by the
sauce. The scallop will be garnished with the shallot salad then placed on
the piece of pork belly. The dish is finished with green coriander oil and lime zest.
For 17 years, The Staff Canteen has been the meeting place for chefs and hospitality professionals—your stories, your skills, your space.
Every recipe, every video, every news update exists because this community makes it possible.
We’ll never hide content behind a paywall, but we need your help to keep it free.
If The Staff Canteen has inspired you, informed you, or simply made you smile, chip in £3—less than a coffee—to keep this space thriving.
Together, we keep the industry connected. Together, we move forward.
