She’s dedicated to sustainable cookery, with two Michelin Green stars under her belt and invented the chouxnut (try them, they’re incredible). It’s fitting, as a self-confessed coffee nut that Chef Chantelle Nicholson is also Italian coffee company, illy’s first UK Chef Ambassador – a match made in food and environmental innovation heaven. Head to her new Mayfair restaurant Apricity where you’ll find dishes that even use waste coffee grounds. Waste not want not, people. Here Chef Chantelle shares the behind-the-scenes goss with Muddy – in between whipping up genius dishes in the kitchen, of course. 

You have earned two Michelin Green Stars (so far), did you always want to go down the sustainable route with your cooking?

I think growing up in New Zealand, being surrounded by wonderful produce, and such a beautiful landscape, led me to want to cook in a more sustainable way. 

Do you always have sustainability in mind when working with suppliers such as illy?

Absolutely, it is a key consideration. 

New digs on Duke Street in Mayfair, what can people expect when they come to your restaurant Apricity?

Conscious cooking, and joyful dining! We’re a cosy little restaurant in the heart of Mayfair, with a varied menu focusing on local, seasonal produce, low intervention wines, all created by a friendly team of people. 

You created three coffee led recipes, can you explain the recipes and what inspired you?

Two of the three recipes used waste coffee grounds – so they show you a way to repurpose and get the most out of the ingredient. The third, uses the coffee in a savoury way, with an espresso vinaigrette. It was super interesting to come at the recipe creation from a different perspective.

Most memorable moment at work and career highlight so far?

There have been many! Having the opportunity to open a restaurant with a true core and ethos in such a beautiful part of London, with an incredible bunch of people, tops it!

Favourite cuisine?

Vietnamese

Best ever cooking tip?

Use heat! It transforms flavour – whether its toasting nuts, roasting cauliflower or searing a piece of fish, it’s invaluable. 

Top tips for cooking more sustainably and less wastefully at home?

Be conscious of what you buy, and how much of it you’re buying. Always know roughly what is in your fridge, and what needs to be used up. Get creative with odds, ends and leftovers!

Even coffee grounds people! Three dishes every home should master and why?

For me, it’s not necessarily about three dishes, but more bases to be able to add to, I think being able to cook from store cupboard staples is essential too. And use more beans and pulses! They’re full of fibre, and incredibly affordable, so I would say master three bean dishes and you will always be able to make something tasty. 

Ingredient you can’t live without?

Salt!

Most underrated ingredient?

Cabbage

Dish you are most proud of creating?

The chouxnut – it was born from waste (day old choux buns), and is utterly delicious. 

Who is your favourite chef and why?

What Dan Barber has created is incredible – Blue Hill is an ecosystem, not just a restaurant. It’s truly inspirational. 

Favourite cookbook?

On Vegetables: Modern Recipes for the Home Kitchen by Jeremy Fox and Noah Galuten

Apricity, 68 Duke Street, Mayfair, London, W1K 6JU, Tel: 0208 017 2780, Email: hello@apricityrestaurant.com