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NESPRESSO AMBASSADORS - MEET THE CHEFS
A SIX PART SERIES ON THE ART OF PERFECT
The Art of Perfect is in the coming together of every detail that tantalises every sense to culminate in an extraordinary experience.
At Nespresso, we believe coffee is an art – something unique and beautiful, and that can be cultivated to grow the best in each of us. It’s true for us, just as it’s true for the chefs we work with. It’s what connects us.
Drinking coffee is a simple pleasure. Yet when we approach coffee as
an
art, as
something unique and beautiful, something beyond simple is cultivated.
It's in sourcing only the finest beans.
It's in the care that goes into producing these high-quality
coffees; care that makes coffee a force
for good™.
It's in how you present it, personalising it to every taste
preference.
Each cup pays homage to the craft of each smallholder farmer, blender and roaster along the
journey
from bean to cup. Through state-of-the-art solutions, that consistently
offer a
wide range of
coffees and delicious recipes, coffee becomes more than a cup. It forms part of an
unforgettable
experience, able to delight even the most discerning guests.
Drinking coffee is a simple pleasure. Yet when we approach coffee as
an
art, as
something unique and beautiful, something beyond simple is cultivated.
It's in sourcing only the finest beans.
It's in the care that goes into producing these high-quality
coffees; care that makes coffee a force
for good™.
It's in how you present it, personalising it to every taste
preference.
Each cup pays homage to the craft of each smallholder farmer, blender and roaster along the
journey
from bean to cup. Through state-of-the-art solutions, that consistently
offer a
wide range of
coffees and delicious recipes, coffee becomes more than a cup. It forms part of an
unforgettable
experience, able to delight even the most discerning guests.
Discover each unique story here
In this first Season of the Nespresso Professional Chef Editions, our host Leyla Kazim, Presenter & Food Journalist, takes you on a journey to meet the chefs, where you’ll discover the behind the scenes of some hidden-gem restaurants of the capital and beyond.
Discover what the Art of Perfect means to each chef and how every detail matters for an unforgettable guest experience.
PERFECTION IN EVERY DETAIL
Making Memorable Guest Experiences
MEET THE CHEFS
Chef Tom Kerridge’s protégé, Nick Beardshaw joined the industry when he was just 11 years old, sweeping the patio at his local pub. He eventually made his way into the kitchen, working at the Castle Hotel with Richard Guest, followed by a stint under chef Daniel Clifford at Midsummer House.
Nick moved to the iconic, only two-Michelin-starred pub, Hand and Flowers in 2010, where he progressed to senior-sous, before joining the Coach as head chef in 2015. There, he won a Michelin star in 2017.
He was placed at the helm of Kerridge's Bar & Grill when it launched in December 2018. The menu bears all the hallmarks of chef Tom Kerridge by focusing on the best of British ingredients. The décor is all about laid-back grandeur.
Andy spent 15 years working in some of the best Michelin star restaurants in the country. Prior to joining Jason Atherton's Social Company as a development chef, Andy worked for the likes of Michael Wignall at The Latymer, Claude Bosi at Hibiscus and Phil Howard at The Square, giving him a strong grounding in classical fine dining.
An East London resident, Andy funded Behind restaurant out of his own pocket. Despite the pandemic, Behind was awarded a Michelin star in the Michelin Guide for Great Britain and Ireland 2021, within just 20 days of opening.
Behind is a chef's table restaurant—all 18 seats overlook the kitchen—and serves a seasonal tasting menu focused on sustainable seafood.
Lawrence rose through the ranks at the Ivy before transitioning to the stylish Sexy Fish and then to Scott's. He's cooked for the likes of David Beckham, Prince William and Gordon Ramsey.
He was driven by food and to cook for other people from a very young age. For him, with his desire to put African cuisine on the map, it’s all about the exotic, bold flavours, ingredients and more importantly, the social aspect of sharing food.
Lawrence brings his heritage of African-fusion cooking and culture to the food scene in the heart of London’s Mayfair.
Emily was born into the most gastronomic of families and continues the tradition, dedicating her life to culinary excellence.
Her training began in 2010 at Michelin-starred La Table du Lancaster* in Paris. Later working for a few of Alain Ducasse’s restaurants in Monaco, Emily began learning the art of patisserie, following in the footsteps of her grandfather and father, Albert Roux and Michel Roux Jr. After returning to Paris, she was Demi-Chef de Partie at Le 395* before becoming Junior Sous-Chef at Akrame**.
In 2018, Emily and her husband, Diego Ferrari opened Caractère in Notting Hill. Her first restaurant in London, it encompasses what Emily and Diego hold dearest—beautiful food, warm surroundings, expert and friendly service – all delivered with real character.
At 16, Adam’s passion, drive and determination led him to an apprenticeship at the prestigious Gleneagles Hotel in his native Scotland. He soon developed a love for food and went on to become Fairmont’s youngest ever Head Chef.
In London, he worked for some prestigious establishments before taking a break to travel all corners of the world. While in Japan, he developed a passion for zero-waste, bringing it back with him to the Frog, his first restaurant in London.
The Adam Handling Restaurant Group started in 2016 with sustainability at the heart of their ethos, eliminating food wastage as much as possible by creating dishes from offcuts that are usually thrown away. The group now encompasses the Frog by Adam Handling in London’s Covent Garden, the Loch & Tyne in Old Windsor and the Ugly Butterfly at Carbis Bay, Cornwall.
In 2007, Sally undertook a placement at The Savoy. It took just six months for her to fall in love with the kitchen and realise her passion for cooking.
She moved on to join Gordon Ramsay at Claridge’s, followed by The Ledbury in Notting Hill, where she spent the next five years honing her skills and techniques under the fastidious tutelage of two-Michelin-starred chef Brett Graham.
In 2016, she was appointed Sous Chef at Phil Howard’s Elystan Street. In 2017, Brett Graham invited her to take over as Head Chef at The Harwood Arms, London’s only Michelin-starred pub.
In 2021, Sally opened the Pem at the Conrad London St James. Named after suffragette Emily Wilding Davison, the restaurant champions women. Her historic British cuisine celebrates flavours and ingredients that are familiar and much-loved but interpreted in her own way.
