Head Chef at Rick Stein, Barnes
Nic, our new head chef at Barnes, is South London born and bred. Like lots of chefs, she didn’t necessarily plan to become one – however, one day whilst training as a mental health nurse at Kingston University she decided to follow passion for cooking and eating (especially the eating part), and promptly set about gaining experience in kitchens in London and subsequently Hertfordshire. These formative years included time working at Jean Christophe Novelli at The White Hart, The Wolseley, and Marcus Wareing at The Gilbert Scott. All special locations to learn from more experienced chefs that helped her journey to the top of the kitchen ladder as Head Chef at Jamie’s Italian. Two years in this role was followed by 18 months as Operations Chef at The Alchemist. Rick is one of her all-time food heroes, watching him incessantly through the 90’s and reading his earlier cookery books too – so when she heard about the head chef position at Barnes being available, applying was a given. Not only for her love of Rick’s work, but also the chance to push herself in a new role and develop her love of all things seafood. Her favourite dish on the menu, so far, is turbot hollandaise – because classics are classic for a reason.
Away from work, Nic loves to get outdoors with her wife and nine-year-old Staffy, Poppy. As a trio, they head down to Padstow (another link to our heritage) every year for long coastal walks followed by fish and chips – at our chippy, of course. Nic says “Somehow, they taste even better after a bracing walk.” As a tea o’holic, she’s never happier than being sat on the sofa with her family, a cuppa and her guilty pleasure, a Caramac bar, watching some kind of food show. It always comes back to food.
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