Nick Shill's 20 questions
Posted by Zest Restaurant on 28/03/2009 18:26:01
People are always asking us questions about food, what interests us, what makes us tick and how we got into owning restaurants. So we thought we’d turn the tables.
We decided to contact a local foodie business person and see how they got their passion for food. We thought we’d have a bit of fun and grill them with 20 questions.
Nick Shill
Of Shill’s of Cockermouth station street
Nick Shill was originally from Middlesex, actually born at Hampton Court (no, not the palace, the hospital near by). Now he definitely considers himself a Cumbrian lad. He has been a big part of the food and service industry in Cumbria for many years.
Nick and Wendy (Nick’s lovely wife and business partner, who is also a regular smiling face you’ll find at Shill’s,)
started out the Cumbria hotel (Keswick) back in ‘85. They then took over the Ivy house, Braithwaite in 1988.
After that, Nick went on to be a produce buyer for a British company, and often purchased from the biggest market in the world – Rungis market on the outskirts of Paris (www.rungismarket.com)
After a three year stint with food, he moved into the wine trade back here in sunny Cumbria working for Grapevine Wine service in Embleton.
All of this experience culminated in the pair opening Shill’s in Cockermouth which specialises in selling wine, hand crafted chocolates, cheeses and deli produce (a lot of which are local) and fresh coffee amongst other delicacies.
Apart from simply being a shop, they are doing wine tasting events which have proven to be so popular that they sell out quickly. For your chance to attend or for more shop details, contact Nick and Wendy on 01900 826427 and at www.shillsofstationstreet.co.uk
1. What did you have for breakfast?
Too busy – I know its bad, but hey, I’ll get a pie later
2. On a bacon sandwich would you have brown sauce, red sauce or au naturel?
Au naturel every time – a bit like sunbathing!
3. Sausages or bacon?
Please don’t ask me to choose I can’t split them.
4. If you could only eat one thing for the rest of your life, what would it be?
Roast Beef and Yorkshire Pudding with crispy Roast Potatoes and loads of veg with creamy Horseradish and Gravy. (That’s the traditionalist coming out in me!)
5. Beer or wine?
Wine
6. What was your favourite ever dining experience?
Wendy and I once went to Momo’s in London. It is just off Regents Street if you want atmosphere, that is probably as good as it gets. The food is Moroccan, beautifully cooked, and the whole experience totally brilliant.
However the very best ever was in a restaurant called Pierchic in Dubai. It is on a beautiful wooden pier serving the very best seafood, stunning wines and the very best service we have ever encountered, we were both totally blown away.
7. Are you a cat or dog person? (Not to eat!)
Dog every time!
8. What’s your guilty food secret? (e.g. McDonalds)
Fish and Chips – I never get that at home.
9. Meat or fish?
See question 3
10. What’s your favourite cookbook?
Wendy and I love the Books for Cooks range from Books for Cooks, 4 Blenheim Crescent, W11 1NN in Notting Hill. I really enjoy Jamie Olivers style of writing but the best by far is The Cookery Year published by the Readers Digest edited by Elizabeth Pomeroy. In my view the best basic cookbook money can buy.
11. Sweet or savoury?
Oh there you go again!
12. When did you last have a proper, all the trimmings, roast dinner?
Sunday. Every weekend basically if we can get family or friends round, so much the better.
13. Rice or pasta?
Pasta – gotcha!
14. What’s in your fridge right now?
24 bottles of beer, 3 bottles of White Wine a bottle of Gin and I think the rest is all food.
15. Thai or Indian?
Indian – I’m getting the hang of this!
16. If you could learn to cook one dish, what would it be?
I’m not sure about any one dish but I would love to get really good at baking bread.
17. What food can you just not stomach?
Tripe – what’s that all about?
18. Horror or comedy?
Comedy
19. If you had the chance of getting a private cookery lesson from anybody, dead or alive, who would it be?
Well I’m going local on this, out of all the chefs I have met and seen on television I would like to spend a day under the watchful eye of Bob Thornton at Underscar Manor – a real professional.
20. What would be your last supper?
A starter of Ricki’s famous Crab Claws accompanied by Yealands Estate Marlborough Sauvignon Blanc 2008 followed by the biggest, rarest Rib Eye Steak, preferably on the bone like a beef chop and a bottle of 2004 Chateau la Lagune Haut Medoc. Sweet would be a home made vanilla ice cream with an aged Pedro Ximinex Sherry. To finish a selection of blue cheeses like Roquefort, Stilton and Blue Cheshire with Hungarian Dobogo Mylitta 2006 to wash it down. This would probably kill me anyway but it would be one hell of a way to go!
By the way all these wines (apart from the Pedro) are available at Shills of Station Street and I am sure Wendy will be happy to sell you one or two after my early demise!
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