Acclaimed Cheshire restaurant Next Door celebrates fifth anniversary #News

Victoria Hayes
8th August 2022

Since opening its doors 2017, Frodsham restaurant Next Door has built a reputation as one of Cheshire’s best rated fine dining destinations.

Based a picturesque market town that both Gary Barlow and Daniel Craig once called home, the restaurant is the product of a marriage between a Chef and a Sommelier – Richard and Vicki Nuttall.

It is housed in a 17th century timber frame cottage that once housed Vicki’s great grandfather’s, grandfather’s and then father’s butchers’ shop. H E Coward, is still in the family and thriving, based just a few doors down and provides the restaurant with its meat.

The first few years in the life of any restaurant are often hugely challenging, but despite facing a global pandemic and a cost-of-living crisis, Next Door continues to go from strength to strength. It has been listed in the prestigious Michelin and Good Food guides, as well as becoming the second highest rated fine dining restaurant in Cheshire according to TripAdvisor. 

Restaurant Manager and Sommelier Vicki has more than 15 years’ experience in hospitality, food and wine retail, including working for the prestigious Michael Caines Restaurant Group. Reflecting on the milestone, she said:

“We are extremely proud to reach this landmark, despite what has been a challenging few years to say the least! Our thanks have to go to our amazing team and to our loyal customers, who create the unique atmosphere that we have become known for.

“My family has a long history in the food industry in Frodsham, and we are always conscious that many of our diners are our neighbours. We put absolutely everything into making each experience as special as possible – from providing first class service to finding the perfect wine for every dish.”

The restaurant used the pandemic well, making a number of improvements to the interior, and with Head Chef Richard and some of his team gaining experience at the family butcher. This helped the restaurant to build upon its ‘nose to tail’ philosophy, aiming to using every part of the animal in food preparation, letting nothing go to waste.

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Having gained experience at some of the country’s best rated restaurants including London’s Petrus (now Marcus Wareing at the Berkley) and The Savoy, as well as spells in France and the Caribbean, Richard now leads the kitchen at Next Door. Explaining his approach, he said:

“The vast majority of the produce used comes from suppliers based as near as possible to Frodsham, which enables the restaurant to produce sustainable, fresh and seasonal food. We put together a new lunch menu every week, and new dinner and tasting menus every month to ensure that we can showcase ingredients at their best.

“Opening Next Door has been a dream come true for both of us, and we’re extremely proud of everything that the team has achieved so far. Here’s to the next five years!”

Find out more about the restaurant at: https://www.restaurantnextdoor.co.uk/