Returned to NZ to join the exclusive Aros Country Estate in Hastings, Hawkes Bay.
||Moved back to New Zealand to take up the
position of Head Chef at
Eight point Two Hinemoa, in Birkenhead, Auckland.
This restaurant was voted ‘Best New Comer’ & ‘Best Smart Casual’
in Metro Magazine 3 weeks after I arrived.
|2006 - 2007
6 months as Sole Tutor of the Cookery School attached to
The New Angel Restaurant owned by John Burton-Race.
Thank you so much for sharing your wealth of knowledge with us over the one-day
cookery course. We thoroughly enjoyed ourselves! We also have a newfound
perspective and respect for the intricacies of running a restaurant.
Mr & Mrs T 22.12.2006
Thank you so much for our fantastic day at The New Angel cookery school. (We)
had lots of fun and I certainly feel more confident cooking fish for our
friends. We found our day very relaxing (especially with our busy lives),
informative with great food. The day was made more special by you Nigel; thank
you for being patient with us, the sarcasm was appreciated as was the girly
gossip. We have spread the word of where to learn to cook! We will be back.
D & S 30.11.2006
Thank you for our cookery experience, we all had a wonderful time, learning
lots and enjoying all we ate. The meal at the restaurant in the evening was
fantastic – so all in all we had a great time.
R, J, R & N 20.11.2006
I attended the cookery school on 12th October for the French Leave course. I
cannot praise the whole experience highly enough. Nigel’s passion for all
things food shone through and the whole day was an experience never to forget.
I now feel inspired to cook much more adventurous food, which I would never
dare have brought before. I will certainly have to come back.
Mrs M 12.10.2006
At the end of the course I left with a renewed interest in trying new dishes
and the confidence needed to help me produce these dishes to a high standard.
Mr L 21.12.2005
|2004 - 2006
2.5 years as Head Chef
The New Angel Restaurant, Dartmouth, UK.
|2000 - 2004
4 years as Head Chef
‘Effings’ Fine Foods, Totnes, South Devon, UK.
|1996 - 2000
4 years as Owner / Operator
Marriage’s Charcuterie / Delicatessen, Milford, Auckland, NZ.
For a period of 4 years, I ran the only Charcuterie / Delicatessen in New
|1987 - 1995
9 years as Chef de Cuisine
L’Ortolan Restaurant, Shinfield, Reading, UK.
I have always found Nigel to be honest, reliable, tremendously hard-working,
efficient and a totally dedicated professional. It is with deep regret that he
is leaving L’Ortolan and I can wholeheartedly recommend him to any future
employer as one of the finest professional chefs I have ever met. I hope his
next position, which will undoubtedly be Head Chef, will enable him to realise
his full potential and I look forward in anticipation to reading of his success
in the not too distant future. He will be deeply missed by me, not only
professionally, but personally as I count him as one of my true friends.
6 months as Head Chef
Thatchers Hotel and Restaurant, High Street, Thame, Oxon, UK.
Attendance reference from Nigel who signed this.
6 months as Head Chef
192 Wine Bar and Restaurant, Kensington High Street, London, UK.
This was a temporary position whilst the Chef was on a sabbatical to Roanne,
Attendance reference from Jenny Smith.
1 year as Head Chef
Le Manoir aux Quat’ Saissons, Great Milton, Oxford, UK.
|1982 – 1984
2 years as Head Chef
Les Quat’Saisons Restaurant, Summertown, Oxford, UK.
Throughout Nigels employment at both of my restaurants he performed his duties
with great enthusiasm, loyalty and dedication. I wish him success in his career..
|1978 – 1982
4 years as Head Chef
Michael’s Nook Country House, Grasmere, Cumbria, UK.
Nigel joined the staff as a senior member of the Kitchen Brigade. His
employment lasted 4 years and during this time his skill and dedication were
instrumental in gaining the establishment an Egon Ronay star rating. He was an
inspiration to many of the younger members of his team.
Elizabeth I Gifford
1 year as Second Chef
The Carved Angel Restaurant, Dartmouth, South Devon, UK.
He worked in an exemplanary manner in the kitchen and all departments.
Joyce Molyneux, partner
|1975 – 1976
2 years as Commis Chef
The Savoy Hotel, The Strand, London.
Attendance reference from Eric J Beckley