Norfolk chef Stuart Barber wins Michelin Star at Hermetikken

Briston-born head chef Stuart Barber claims “it’s been a mad couple of days” after the fine-dining establishment he works at in Norway was awarded the accolade just five months after opening. 

Hermetikken, in the southwest city of Stavanger, offers seven and 12-course tasting menus. 

Stuart Barber is awarded his Michelin star at the 2024 Nordic Countries Ceremony in Helsinki (Image: Supplied)“It’s blown up quite big in Stavanger - there aren't that many Michelin-starred restaurants here,” Mr Barber said. 

"It was a big ceremony and the papers have gone a bit nuts - we're now fully booked for the next few months." 

Mr Barber, whose parents still live in Briston where he grew up, dreamt of getting a Michelin star by the age of 30.  

READ MORE: North Norfolk restaurant reveals secrets to retaining Michelin Star after second win

One of the dishes at Hermetikken (Image: Tom Haga)

After finishing high school in Reepham, he briefly studied carpentry but upon taking up a part-time pot washing job as a young teenager at The Pheasant in Kelling, he fell in love with the atmosphere of life in the kitchen.  

He worked his way up the kitchen hierarchy in local eateries such as The Pigs in Edgefield and Byfords in Holt before landing his first job as a fine-dining chef at 19 in the Michelin-starred Morston Hall under Galton Blackiston. 

There, he worked with chefs such as Richard Bainbridge, now of Benedicts in Norwich, and Greg Anderson, who he cites as the chef who has most influenced his career, and who now heads up his own Michelin-starred restaurant - Meadowsweet in Holt. 

Galton Blackiston and Stuart Barber (both front left) in the Morston Hall kitchen (Image: Supplied)

Mr Barber also worked at the two-starred Story in London before becoming a sous chef at the three-starred The Fat Duck under Heston Blumenthal. 

Fancying a summer doing something a little different, he decided to take a seasonal job in the Norwegian fjords where he met his girlfriend - a sommelier who lived in the coastal city of Stavanger.  

He was then approached to help with snacks at a new wine bar and the food was so popular that at the start of the year, they decided to turn it into a fine dining restaurant.  

The chef will now work towards gaining a second star (Image: Hermetikken)

Hermetikken is a fairly small operation, with just three chefs in the kitchen it can cater the tasting menus to 30 guests. 

Emphasising the restaurant's "high-quality cooking", the Michelin guide says: "The chefs’ skills lie in finding well-judged contrasts and mining depth of flavour from just a few ingredients; duck served in three ways is the perfect encapsulation of these considerable talents." 

Mr Barber says that the restaurant also focuses heavily on the top-quality Norwegian seafood on offer, noting that Stavanger and Norfolk both enjoy rich coastal ingredients, some of which he learnt to cook while at Morston Hall. 

READ MORE: Prince and Princess of Wales spotted at Norfolk deli

One of the dishes at Hermetikken (Image: Tom Haga)

The young chef's target to get a Michelin star by the age of 30 has been achieved, so now he looks towards his next - a second. 

"Hopefully going forward we can just add to the success,” the 30-year-old said. "We are always aiming for more so we will be looking for a second star now.  

"It’s great to have the recognition and it’s good for any young chefs out there to see. 

"It can be quite a gruelling job at times with long hours but then something like this happens and it makes it all worthwhile."