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Born and raised in Warwickshire, Nick Deverell-Smith knew he wanted to enter the hospitality industry from a very early age. Little did he know then that he’d go on to open a hugely successful pub with rooms in the Cotswolds and make numerous appearances o
Born and raised in Warwickshire, Nick Deverell-Smith knew he wanted to enter the hospitality industry from a very early age. Little did he know then that he’d go on to open a hugely successful pub with rooms in the Cotswolds and make numerous appearances on top television shows including Great British Menu (representing the Central region of the UK) and Saturday Kitchen.
At just fifteen he left school to study at Birmingham’s College of Food. In his second year there, he was crowned Junior Chef of the Year, which kick-started his successful career in the kitchen.Read more
This accolade led him to his first post at Simpsons, Kenilworth, where he worked under Andreas Antona. This meant he was now working in the same circles as the internationally revered Glynn Purnell, Marcus Eves and Andy Walters. While Nick was part of the brigade, Simpsons acquired their first Michelin Star, deeming them the only Michelin starred restaurant in the area.
Nick then decided to move to another Warwickshire based establishment, Mallroy Court. It was here that Nick was awarded his big break. In 2006, Nick was chosen to be a Gordon Ramsay Scholar, which opened many doors for him professionally. This opportunity brought Nick to London, where he trained under Gordon Ramsay and Marcus Wareing. This life-changing experience got him recognised and he was offered a full-time position with Marco Pierre-White, also known as ‘the godfather of modern cooking.’
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