NigelMarriage NigelMarriage
2010 Returned to NZ to join the exclusive Aros Country Estate in Hastings, Hawkes Bay.
2009 Moved to Devon to help in a restaurant for the english summer.
2009 Left NZ for work in the Welsh Countryside at a lodge.
2007 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 Casyal Dining' 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. Plus I was the Research Development Chef for the restaurant. During this time we had numerous good reviews from the clientele that can be viewed on the References part of this website.
2004 - 2006 2.5 years as Head Chef The New Angel Restaurant, Dartmouth, UK. This restaurant was opened following John Burton-Race’s 6 month trip to France and subsequent TV programme ‘French Leave’ I was part of the subsequent sequel for the TV program ‘Return of the Chef’, where filming was done in the kitchen during actual live service. I helped with the kitchen design, specified all kitchen equipment, was in charge of the procurement of food from local growers only, setup the menus and helped with the employment of the kitchen staff. This restaurant gained its first Michelin Star after only 7 months, plus in 2005 it was voted as ‘A.A. Restaurant of the Year’
2000 - 2004 4 years as Head Chef ‘Effings’ Fine Foods, Totnes, South Devon, UK. Effings was a unique concept of business, combining different elements of fine food together in one place. If offered lunches, gourmet take away food and an excellent delicatessen.
I prepared on site and from scratch all the terrines, high quality lunches, charcuterie products, gourmet meals and all the fine food at the delicatessen.
Mathew Fort a British food critic gave Effings 16/20. This was published in The Guardian.
In my capacity of Head Chef, I was able to choose and order produce, organise precise kitchen management and arrange menu compilation. I participated in profit loss control and during my tenure takings and profit margins increased considerably.
1996 - 2000 4 years as Owner / Operator Marriage’s Charcuterie / Delicatessen, Milford, Auckland, NZ. For a period of 4 years, I ran one of the few Charcuterie / Delicatessens in New Zealand. I redesigned the interior of the premises and opened a small restaurant area that seated 20. I prepared and made fine quality products such as pates, terrines, preserves, conserves as well as gourmet take away meals for two. Examples of these meals are: Venison casserole with a bitter chocolate sauce; Rabbit braised in tomato, garlic and bacon; Duck legs simmered in red wine and raspberries; Lamb with apricots and prunes; Green chicken curry with fresh pawpaw. During this period I specialised in catering for small dinner parties whether at the business premises in the evenings, in client’s homes or take away for my clients to serve.
1987 - 1995 9 years as Chef de Cuisine L’Ortolan Restaurant, Shinfield, Reading, UK. The L’Ortolan opened in October 1986 by John Burton-Race, with whom I had worked previously at Les Quat’ Saisons and Le Petit Blanc in Summertown, Oxford. I was responsible for all ordering and menu compilations, management of the kitchen and in charge of the brigade of ten therein as well as Health & Hygiene Officer. Within a few months the restaurant gained a Michelin Star and over the years won numerous awards. These being Two Star Michelin, Three Star Egon Ronay, Five Star A.A, five out of five Good Food Guide, 17 out of 20 Gault Milleau, Egon Ronay Restaurant of the Year, Good Food Guide Country Restaurant of the Year, to mention a few.
1994 We compiled menus for British Airways transatlantic flights to New York on Concorde and wrote recipes and contributed to the compilation of the book J Burton-Race, Recipes of an English Master Craftsman.
1993 Whilst at L’Ortolan Restaurant, we competed in the Culinary Olympics representing Great Britain in Madrid against thirteen other nations and won one Silver Medal, two Gold Medals, a and one Platinum medal for Best Chef.
We also coached actor/comedian Lenny Henry in techniques of cookery for the BBC TV series ‘Chef’.
1987 Rick Stein came to work at the restaurant to do a ‘stage’. This means that he came to the restaurant to experience different techniques & styles to increase his knowledge.
1986 6 months as Head Chef Thatcher’s Hotel and Restaurant, High Street, Thame, Oxon, UK. Responsible for all kitchen aspects: menu planning, menu translation, purchasing, hygiene & employment of permanent & casual staff.
1985 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, France. As Head Chef I was responsible for compilation of menus, pricing policy, purchasing and employment of staff working to a profit margin of 60% in this busy 60 seater restaurant.
1984 1 year as Head Chef Le Manoir aux Quat’ Saissons, Great Milton, Oxford, UK. Raymond Blanc closed Les Quat’ Saisons in March 1984 and in the same month opened Le Manoir. This was a unique opening with Two Star Michelin status with ten rooms.
As head Chef I was responsible for all aspects of cuisine and administration including placement of orders, pricing policy, hygiene, hot plate supervision and a brigade of fourteen.
The Manior gained numerous awards and accolades, achieving Two Stars in the Michelin Guide, five out of five Good Food Guide, Three Star Egon Ronay Guide, Five Star A.A, ten out of ten Sunday Times Restaurant of the Year and Egon Ronay Restaurant of the Year.
1982 - 1984 2 years as Head Chef Les Quat’Saisons Restaurant, Summertown, Oxford, UK. The Restaurant was owned by internationally famous chef Raymond Blanc and I assisted in menu compilation, organising the purchase and picking of fruit & vegetables from a local farm. I was responsible for all aspects of ordering and management of cuisine. This 50 seater restaurant had a Two Star Michelin, Egon Ronay Restaurant of the Year and five out of five Good Food Guide.
Leading up to the opening of Le Manoir, designs and blueprints were drawn up by Raymond Blanc and me for the kitchen. All ordering for the opening was my responsibility.
1978 - 1982 4 years as Head Chef Michael’s Nook Country House, Grasmere, Cumbria, UK. Michael’s Nook was my first position as Head Chef having a brigade of five. My responsibilities included the day to day running of the kitchen, for breakfast, lunch & dinner with menu compilation to supervision of the kitchen garden.
In 1981 the restaurant was awarded an Egon Ronay Star and a Red M in the Michelin Guide.
Whilst at Michael’s Nook the owner purchased The Wordsworth Hotel Grasmere & The Singing Birds restaurant Grasmere for which I was responsible for ordering and staff placement.
1977 1 year as Second Chef The Carved Angel Restaurant, Dartmouth, South Devon, UK. My induction here started in the restaurant learning silver service and understanding how the “front of house” functioned. I moved into the kitchen as Joyce Molyneux’s Second Chef and assisted with menu compilation whilst undertaking voluntary work on the restaurant allotment. My knowledge of fresh fish preparation and cooking increased in this coastal restaurant. Game when in season also featured highly.
The restaurant received One Star Michelin, Good Food Guide Country Restaurant of the Year and a Two Star Egon Ronay.
I also took part in an international trade fair at Caen in Normandy, selling British produce such as cheeses, wines, confectionery, meat, poultry, cakes, biscuits and gateaux’s.
1975 - 1976 2 years as Commis Chef The Savoy Hotel, The Strand, London. My first formal training after leaving college included all aspects of pastry work under Mr Ian Ironside and Mr Silvano Trompetto. Training included chocolate work, pulled and spun sugar, ice creams, sorbets, buffet work and banquets.
I was responsible for the afternoon tea trolley, petit fours, amuse-gueules and late night room service. (in the nicest possible way of course)
1974 Diploma In Professional Cookery & Related Subjects – 3 year course. First Class Pass in: Basic & Advanced Professional Cookery & Kitchen Practice; Cookery Theory; Food Service; Appreciation; Commodities, Calculations & Costings; Hotel Engineering & Practical Establishment Maintenance; Nutrition; Dietetics; Hygiene & First Aid.
The Royal Society of Health Certificate in Hygiene of Food Retailing & Catering Certificate No 80469.