Lily Stock Q&A


We take a quick look into the life of Kikkoman Masters 2018 finalist Lily Stock.

Name: Lily Stock

Age: 18

Current Restaurant: Boodles Gentleman’s Club

Previous Restaurants: The Barn, Eight, Innholders Hall, Royal Yacht Squadron

Hometown: Rainham

Favourite Hobbies: Horse riding, going to the gym, socialising, cooking, going to music concerts

Favourite Cookbook: The flavour thesaurus by Niki Segnit

Favourite Kitchen Gadget: Standing food mixer because it is multi functional and can be used in a multitude of recipes. It is also fun to use.

Kikkoman Masters Dishes -

Starter: Seared tuna with tofu and miso broth

Main: Seared duck breast with charred pineapple, burnt coconut with soy pickled quail eggs

What is your first food memory: Standing on a kitchen chair as I was not tall enough to reach the surface, to help my mum make cupcakes and licking the spoon afterwards.

Did you grow up in a cooking family? Yes, my mum was always cooking homemade dishes for our family and I used to love helping her

Who influenced your cooking the most: My mum but also Amie Rozier who was my head chef at The Barn restaurant for 3 years. I started there when I was 13, and left when I was 17. Most of what I now know is from what I learnt during my time there.

Why did you become a chef? I really enjoy cooking, I love the creativity that goes along side it, I love fusing different flavours together and then smiling faces of the people who have tasted what I have created.

Where did you train? My education started at The Barn restaurant when I was 13 and I am now on the Royal Academy of Culinary Arts programme at Westminster Kingsway College, working at Boodles Gentleman’s club in London.

What did you want to be when you grew up? I’ve always wanted to be a chef.

Who are your favourite chefs? Grant Achatz creates some mind blowing food that motivates me. His battle with cancer and his determination is inspirational.

Other than your restaurant, what is your favourite restaurant? I really enjoyed eating at Galvin’s Windows but I do enjoy going to Wagamamas with my friends.

What music do you enjoy cooking to: I really enjoy listening to uplifting music that I can sing along to, such as Kasabian, Catfish and the Bottlemen and The Neighbourhood.

What was the last book you read? The sun and her flowers by Rupi Kaur

What is your favourite ingredient (apart from Kikkoman Soy Sauce): Garlic because I find it can change the taste and definition of meals on its own.

What do you think is the next food trend: I think that there is a large space on the market for vegan, vegetarian an specialist restaurants.

What food is your guilty pleasure? Quorn Southern Fried Chicken Bites

Is there one food you really don’t like? Aubergine

Worst kitchen nightmare? Food being returned by a customer because it is not up to their expected standard.

Most memorable meal? On safari in Kenya, Tsavo East game reserve, fresh food was brought to our table for us to then continue cooking to our own liking. Memorable for the surroundings, atmosphere and the taste.

Last meal on earth? Chinese Take Away, especially seaweed, plain chowmein mixed with satay peanut sauce

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