Chef Name: Chantelle Nicholson
Title: Chef Patron, Tredwells.
Awards: Acorn Award winner, 2009.
AA’s Restaurant of the Year: London, 2015/2016 for Tredwells.
The Catey’s Manager of the Year, 2016.
The Shine Awards Woman of the Year, 2016.
The Shine Awards Chef of the Year, 2017.
How old were you when you started cooking professionally?
What’s your earliest and fondest first memory of food?
Summers spent at my aunt and uncle’s orchard in Central Otago back home in New Zealand. I remember tasting my first cherry, I remember biting into juicy peaches straight from the tree…. my Aunt would then spend days preserving fruit so that when my sister and I returned in winter we gorged on jars of greengages and apricots.
Which chefs inspire you most and why?
There are too many to list! I think in today’s climate I would look to list Dan Barber, from Blue Hill at Stone Barns, due to his forward thinking and passion to do more than just cook. His book, ‘The Third Plate’ discusses his journey to helping find and enhance better produce, from soil health to agricultural and farming practices and creating a full circle food chain. Marcus Wareing has always been an inspiration too, his business acumen is something so important to running your own business.
What are your two favourite cookbooks and why?
Another tricky question as there are so many! I still refer to the NZ Edmonds Cookery Book for basics. I cooked from it as a young girl and find the recipes still stand the test of time. I also love Jeremy Fox, On Vegetables, as it shows that vegetables can be king!
Which two ingredients could you not live without?
Maldon Sea Salt and limes.
What is your favourite comfort food to cook at home?
I love harissa glazed aubergine just roasted in the oven.
If you could eat at any Michelin star restaurant in the world today, where would it be and why?
Not Michelin yet, Hiša Franko from Ana Roš. She is an inspiring chef and her food looks delicious.
And who would you take as your guest?
Richard Branson as i would love to know how his mind works.
What do you look for in a good chef?
Their use of ingredients and their simplicity in the use of them, and their ability to think further than their own ego!
What advice would you give to chefs starting their career paths now?
1. Be patient. 2. Do your groundwork. 3. Listen to as many people as possible. 4. Be prepared to work hard.
Chef Chantelle Nicholson is Chef Patron at Tredwells.
Address: 4a Upper St Martin’s Lane, London, United Kingdom.
Telephone: +44 (0)20 3764 0840
Chantelle Nicholson’s new book Planted #planted will be published on 19th April 2018 and its currently available for pre order on Amazon.