Fri, 20th Sep 2019
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CODE Special
Q&A with Nick Beardshaw

 

When did you realise you wanted to work in hospitality?

I was doing my A-levels but wasn’t very good at attending. I had a part time job in my local pub kitchen and I realised I was enjoying that much more than going to college, so I made it my career!

 

Where and how did you get your start?

I had always worked from a young age in my local pub The Rose and Crown. The cooking was very basic but absolutely everything was made in house and it gave me a great foundation. From there I went to the Castle Hotel in Taunton which was the first Michelin starred restaurant that I worked in.

 

Sum up your current work life in one sentence.

Running a high energy fast paced kitchen of professional pirates that produce around 250 plates of sophisticated modern British food each day.

 

 Who has been really influential on your career and why?

Tom Kerridge has obviously been the biggest influence on my career as I have been with him for the last 8 years. Tom has worked his way up from nothing, to being one of the most successful chefs in the country, and has done it all by being true to himself and sticking to what he believes in.

 

What’s next for you?

Consolidate and fine tune Kerridge's Bar and Grill! In the future obviously I would love a space of my own, but I have plenty of work to do here yet.

 

What’s your one piece of advice to someone starting out? 

If you want to succeed in this industry then you really have to put the work in and stick at it. There are no shortcuts to be had and there will be plenty of ups and downs along the way, but perseverance is the key to great success.

 

 Where did you last have a great meal?

Sabor. Amazing food using top quality ingredients in a super relaxed and informal environment. It's one of those places that makes you feel at home as soon as you walk in.

 

Are there any openings you are looking forward to?

I’m very much looking forward to seeing what Johnny Lake does in Bermondsey at Trivet. He was at The Fat Duck for so long so undoubtedly will be influenced by his time there, but I’m intrigued what his own style will be.

 

Where is the most exciting city for hospitality (aside from London)?

Bristol for me is the most exciting city outside of London. The food scene is really buzzing and there is such a diverse range of cooking going on, led by chefs such as Peter Sanchez and Josh Eggleton.

 

Who would you identify as a rising star?

Tom Brown is absolutely smashing it at Cornerstone and has all the attributes to go all the way.




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