After working locally at top restaurants like Simpsons in Kenilworth and Mallory Court and then in London under Gordon Ramsay, Marcus Wareing, and most influentially Eric Chavot, The Churchill Arms' menu shows his skill for creating fantastic dishes.
Born and brought up in Warwickshire, Nick left school at 15 to study at the Birmingham College of Food, going on to win Junior Chef of the Year. Fired up with confidence from that recognition, he went to work at Simpsons in Kenilworth under Andreas Antona. He was part of the now internationally renowned brigade, which included Glynn Purnell, Marcus Eves and Andy Walters during the time that the restaurant became the first Michelin starred in the area. From there to Mallory Court for two years where he was selected for and went on to become a Gordon Ramsay Scholar. His signed Chef’s jacket has prime position outside the kitchen at The Churchill Arms.
That took Nick to London training under Gordon Ramsay and Marcus Wareing before he took a permanent position with Marco Pierre-White. Nick’s next career move was perhaps the one that influenced him most, working alongside Eric Chavot. Based predominantly at the Capital Hotel in London, his work with Chavot also took him to France as his Sous Chef at the boutique hotel Le Chalet Blanc. After three years absorbing everything he could Nick moved on to become Head Chef of The Restaurant at Soho House. Over the last few years he has worked throughout the group including heading up the kitchens at Dean Street Townhouse before opening The Churchill Arms here in Paxford in February 2015.