Nick trained to be a chef as soon as he left school, working his way up from Commis to Sous chef at a variety of award-winning establishments, assisting them in attaining further accolades during his time spent working there. Nick went on to work as Head Chef at The Pump House and remained there for 5 years, running one of Bristol’s best and busiest pubs, winning Good Food awards for best chef, with the venue winning best restaurant and best pub. Before joining us at The French Kitchen as head chef, Nick ran the kitchen of Puro in Clevedon, doubling turnover and gaining recognition in Crumbs and BBC Good Food magazine as well as being celebrated in the Trencherman’s guide.
Nick’s combined experience over the years working in fine dining restaurants, high cover gastro pubs and 5* hotels means he is at ease running the kitchen and can confidently deliver food that is of an exemplary standard to a large volume of diners. He can often be found foraging for local ingredients and also assists Laurent in developing our menus, incorporating his own culinary style into the business.