Nicholas Lucey

• A bustling café with a huge emphasis on making everything in-house
• Striving to keep up with food trends, using traditional methods and modern techniques to produce the best quality modern café style food
• Working in this kitchen it is crucial to be very hardworking and have a 'can do' attitude
• Collaborated and individually created appealing dishes
• Spend many years under the well known chef Paul Jewson.
• Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
• Consistently doing over 250 or 300 covers on weekends.

• Widely know for sustainable ingredient sourcing using foragers, game & local seafood this enabled us to be a bit more innovative when designing dishes as Scotland has some outstanding produce
• Staff development (in house promoting), keeping margins and highlighting concerns
• Successfully managed high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards. (300-400 covers)
• Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
• Menu writing and daily specials

Small pub kitchen famous for its mussels, and in house classic Scottish cuisine

• Company Overview: Bentleys is owned by celebrity chef Richard Corrigan
• My role in Bentleys was Chef De Partie in the oyster bar kitchen
• It opened my eyes working in this kitchen, we would use everything, nothing was wasted, fish bones for soup, lobster shells for bisque and trimmings for stock
• I learned about the importance of marrying flavours to create seasonal dishes and to question myself more often, thus allowing me to further my skills in adaptation and innovation
• Bentleys has a great reputation and can boast regulars such as A.A Gill
• Excelled in all areas of the kitchen, demonstrating versatility and adaptability under pressure.
• Maintained well-organized mise en place to keep work consistent.

• Company Overview: Fenns Quay is a Euro-toques Member and is in the Michelin guide, serving modern European cuisine
• During my 4 years at Fenns Quay Restaurant (as CDP), I strongly improved my communication and organisation skills and excelled in my ability as a chef
• I was a key holder, wrote daily specials and ordered from our suppliers
• We received appraisal from food critics (notably Tom Doorley) and had media attention for our extensive use of local produce and I relished the challenge of evolving improving and re-inventing