Where did your love of food come from?
Mainly growing up in Lancashire and having amazing produce around us in the UK, but also starting my apprenticeship at Northcote Manor was massive, and growing into that and learning the different producers and ingredients that were around us. And my parents as well, they were big foodies, but they loved a good feed.
What was your first role in the industry, and what was the most significant lesson it taught you at the time?
I started as a 14-year-old pot washer at a Michelin-starred restaurant, then at 15 got offered an apprenticeship, which takes you straight away into the lion’s den of a fast-paced kitchen. Over a number of years, discipline was the biggest thing it taught me.
Tell us about your current restaurant and its menu – what excites you most about it at the moment?Nag’s Head Hotel – the things that excite me about it are the different layers of this pub. Where you can come in and have a really amazing traditional pub feed at the front with a Guinness, or you can go into Winstons for special occasions with five courses and have a nice intimate dining experience inside of a pub. Then there’s the Sunday lunch, which is going mental at the minute, and I’m really excited about it.
What’s the most interesting ingredient, product, or technique you’ve been exploring—and why?
One of the interesting ingredients at the moment is scampi caviar, which is on Winston’s side. On the pub side, it’s learning what the best potato for chips is, what the best potatoes we can get a hold of in Australia are. Learning the best meats we can get. Making sure we get the best NSW and Australian produce straight from farmers.
Do you do anything day-to-day that helps you to tap into your creativity or source new ideas?
Every day gives me ideas, whether it’s something I see or a memory that pops into my head, or something I see on Instagram that I think we could flip and put into our style. I’m constantly thinking about how we can evolve as a business to make sure we are pushing the boundaries to another level of quality.
How are guests and their changing expectations making you think about your approach?
Owning a fine dining restaurant in Sydney for 10 years, I had to change my approach in the pub to make sure this food was more comforting, it’s food that people want to eat day to day. And that was a little challenging at the start, but I love food like this, and I just had to tap into the food I grew up eating.
Are there any food trends you’re embracing or intentionally pushing back on right now?
I’m embracing comfort food this winter, slow-cooked and marinated meats, curries, and rich pastes. What I’m pushing against is dry-aged fish – I think fish is best fresh. I prefer to go direct to my suppliers to cut out the middlemen.
What’s the best thing about being a professional chef?
The best part is the adventure – the journey. From walking into a Michelin-starred kitchen 25 years ago to now, it’s been a rollercoaster of learning, growth, and evolution – from training my palate to becoming a leader, to running my own business. At 39, I still have a lot to give, and I’m focused on flourishing in the next chapter and helping bring through the next generation of talent.
What about your current role or experience keeps you up at night?
Running your own business is always stressful. We’ve got over 55 staff across NEL and the Nag’s Head, so making sure everyone’s supported is a top priority. Getting bums on seats can be stressful, so I’m constantly looking for ways to improve: whether it’s pushing harder, bettering myself, or creating stronger dishes.
How do you switch off from stress?
I switch off from the stress with family time. My wife, daughter, and our two dogs mean everything to me. Outside of work, I love football (playing and watching), golf, and a good session on the PlayStation.
What’s one piece of advice you’d give to your younger self?
Read more books. Read read read. Listen to your seniors and strive to learn constantly. That said, I wouldn’t be where I am without the mistakes I made early on. I’m proud of the journey and wouldn’t change a thing.
Who’s impressing you in the industry at the moment and deserves a Restaurant Business shout-out?
I’m not a fan of individual awards because we’re all doing it differently, in our own way. Business is tough across the city right now, especially in hospitality. So my shoutout goes to everyone in the game, not just one individual. To all the restaurant owners out there: I see you, I’m with you, and if you ever need advice or a chat, I’m here.
Connecting our community:
NEL: https://www.nelrestaurant.com.au/
Nag’s Head Hotel: https://www.nagsheadhotel.com.au/
Follow them on Instagram: Chef Nelly | NEL | Nag’s Head Hotel
