Muddy Stilettos


<p></p>



<figure class="wp-block-image size-full"><img decoding="async" loading="lazy" width="1000" height="667" src="https://dev.muddystilettos.co.uk/wp-content/uploads/2023/11/019_Nicholson.jpg" alt="Michelin Green Star Chef chantelle nicholson with cup of espresso coffee" class="wp-image-81401" srcset="https://dev.muddystilettos.co.uk/wp-content/uploads/2023/11/019_Nicholson.jpg 1000w, https://dev.muddystilettos.co.uk/wp-content/uploads/2023/11/019_Nicholson-600x400.jpg 600w, https://dev.muddystilettos.co.uk/wp-content/uploads/2023/11/019_Nicholson-787x525.jpg 787w" sizes="(max-width: 1000px) 100vw, 1000px" /></figure>



<p>She&#8217;s dedicated to sustainable cookery, with two Michelin Green stars under her belt and invented the chouxnut (try them, they&#8217;re incredible). It&#8217;s fitting, as a self-confessed coffee nut that Chef Chantelle Nicholson is also Italian coffee company, illy&#8217;s first UK Chef Ambassador – a match made in food and environmental innovation heaven. Head to her new Mayfair restaurant Apricity where you&#8217;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. </p>



<figure class="wp-block-image size-full"><img decoding="async" loading="lazy" width="1000" height="725" src="https://dev.muddystilettos.co.uk/wp-content/uploads/2023/11/Illy_Chef_Chantelle_42.jpg" alt="APRICITY DESSERT USIONG COFFEE GROUNDS WASTE AND BLACKBERRY AND CREAM" class="wp-image-81405" srcset="https://dev.muddystilettos.co.uk/wp-content/uploads/2023/11/Illy_Chef_Chantelle_42.jpg 1000w, https://dev.muddystilettos.co.uk/wp-content/uploads/2023/11/Illy_Chef_Chantelle_42-600x435.jpg 600w, https://dev.muddystilettos.co.uk/wp-content/uploads/2023/11/Illy_Chef_Chantelle_42-724x525.jpg 724w" sizes="(max-width: 1000px) 100vw, 1000px" /><figcaption>One of Nicholson&#8217;s recipes using waste coffee grounds &#8211; Milk ice cream, spent coffee granita, blackberry</figcaption></figure>



<h3 class="wp-block-heading"><strong>You have earned two Michelin Green Stars (so far), did you always want to go down the sustainable route with your cooking?</strong></h3>



<p>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.&nbsp;</p>



<h3 class="wp-block-heading"><strong>Do you always have sustainability in mind when working with suppliers such as illy?</strong></h3>



<p>Absolutely, it is a key consideration.&nbsp;</p>



<figure class="wp-block-image size-full"><img decoding="async" loading="lazy" width="1000" height="667" src="https://dev.muddystilettos.co.uk/wp-content/uploads/2023/11/318846202_187800420434137_661874553533294810_n.jpeg" alt="exterior of Apricity Mayfair London" class="wp-image-81407" srcset="https://dev.muddystilettos.co.uk/wp-content/uploads/2023/11/318846202_187800420434137_661874553533294810_n.jpeg 1000w, https://dev.muddystilettos.co.uk/wp-content/uploads/2023/11/318846202_187800420434137_661874553533294810_n-600x400.jpeg 600w, https://dev.muddystilettos.co.uk/wp-content/uploads/2023/11/318846202_187800420434137_661874553533294810_n-787x525.jpeg 787w" sizes="(max-width: 1000px) 100vw, 1000px" /><figcaption>Nicholson&#8217;s restaurant, Apricity on Duke Street, Mayfair</figcaption></figure>



<h3 class="wp-block-heading"><strong>New digs on Duke Street in Mayfair, what can people expect when they come to your restaurant Apricity?</strong></h3>



<p>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. </p>



<h3 class="wp-block-heading"><strong>You created three coffee led recipes, can you explain the recipes and what inspired you?</strong></h3>



<p>Two of the three recipes used waste coffee grounds &#8211; 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.</p>



<h3 class="wp-block-heading"><strong>Most memorable moment at work and career highlight so far?</strong></h3>



<p>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!</p>



<h3 class="wp-block-heading"><strong>Favourite cuisine?</strong></h3>



<p>Vietnamese</p>



<figure class="wp-block-image size-full"><img decoding="async" loading="lazy" width="1000" height="705" src="https://dev.muddystilettos.co.uk/wp-content/uploads/2023/11/CNAP-3.jpg" alt="Chef Chantelle Nicholson's waste free dishes" class="wp-image-81411" srcset="https://dev.muddystilettos.co.uk/wp-content/uploads/2023/11/CNAP-3.jpg 1000w, https://dev.muddystilettos.co.uk/wp-content/uploads/2023/11/CNAP-3-600x423.jpg 600w, https://dev.muddystilettos.co.uk/wp-content/uploads/2023/11/CNAP-3-745x525.jpg 745w" sizes="(max-width: 1000px) 100vw, 1000px" /><figcaption>A few of Nicholson&#8217;s culinary creations</figcaption></figure>



<h3 class="wp-block-heading"><strong>Best ever cooking tip?</strong></h3>



<p>Use heat! It transforms flavour &#8211; whether its toasting nuts, roasting cauliflower or searing a piece of fish, it&#8217;s invaluable.&nbsp;</p>



<h3 class="wp-block-heading"><strong>Top tips for cooking more sustainably and less wastefully at home?</strong></h3>



<p>Be conscious of what you buy, and how much of it you&#8217;re buying. Always know roughly what is in your fridge, and what needs to be used up. Get creative with odds, ends and leftovers!</p>



<h3 class="wp-block-heading"><strong>Even coffee grounds people! Three dishes every home should master and why?</strong></h3>



<p>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. </p>



<figure class="wp-block-image size-full"><img decoding="async" loading="lazy" width="1000" height="926" src="https://dev.muddystilettos.co.uk/wp-content/uploads/2023/11/294992729_202040982149132_5082328743919973114_n.jpeg" alt="APRICITY RESTAURANT MAYFAIR LONDON OPEN VIEW OF KITCHEN IN THE BACKGROUND" class="wp-image-81413" srcset="https://dev.muddystilettos.co.uk/wp-content/uploads/2023/11/294992729_202040982149132_5082328743919973114_n.jpeg 1000w, https://dev.muddystilettos.co.uk/wp-content/uploads/2023/11/294992729_202040982149132_5082328743919973114_n-600x556.jpeg 600w, https://dev.muddystilettos.co.uk/wp-content/uploads/2023/11/294992729_202040982149132_5082328743919973114_n-567x525.jpeg 567w" sizes="(max-width: 1000px) 100vw, 1000px" /><figcaption>Nicholson at work &#8211; a view from the Chef&#8217;s table in Apricity</figcaption></figure>



<h3 class="wp-block-heading">I<strong>ngredient you can’t live without?</strong></h3>



<p>Salt!</p>



<h3 class="wp-block-heading"><strong>Most underrated ingredient?</strong></h3>



<p>Cabbage</p>



<h3 class="wp-block-heading"><strong>Dish you are most proud of creating?</strong></h3>



<p>The chouxnut &#8211; it was born from waste (day old choux buns), and is utterly delicious.&nbsp;</p>



<figure class="wp-block-image size-full"><img decoding="async" loading="lazy" width="1000" height="900" src="https://dev.muddystilettos.co.uk/wp-content/uploads/2023/11/385691842_17974536809536075_1862651004998652396_n.jpeg" alt="Chouxnut dish Apricity London" class="wp-image-81408" srcset="https://dev.muddystilettos.co.uk/wp-content/uploads/2023/11/385691842_17974536809536075_1862651004998652396_n.jpeg 1000w, https://dev.muddystilettos.co.uk/wp-content/uploads/2023/11/385691842_17974536809536075_1862651004998652396_n-600x540.jpeg 600w, https://dev.muddystilettos.co.uk/wp-content/uploads/2023/11/385691842_17974536809536075_1862651004998652396_n-583x525.jpeg 583w" sizes="(max-width: 1000px) 100vw, 1000px" /><figcaption>Nicholson&#8217;s famous chouxnut here served with damson and plums, double cream, lightly dusted with fig leaf powder</figcaption></figure>



<h3 class="wp-block-heading"><strong>Who is your favourite chef and why?</strong></h3>



<p>What Dan Barber has created is incredible &#8211; Blue Hill is an ecosystem, not just a restaurant. It’s truly inspirational.&nbsp;</p>



<h3 class="wp-block-heading" id="h-favourite-cookbook"><strong>Favourite cookbook?</strong></h3>



<p><em>On Vegetables: Modern Recipes for the Home Kitchen</em> by Jeremy Fox and Noah Galuten</p>



<p><em><strong><a href="https://www.apricityrestaurant.com" target="_blank" rel="noreferrer noopener">Apricity</a>,</strong> 68 Duke Street, Mayfair, London, W1K 6JU, <strong>Tel</strong>: 0208 017 2780, <strong>Email</strong>: hello@apricityrestaurant.com  </em> </p>


What’s Cooking? Two Michelin Green star chef Chantelle Nicholson

You may also like