Nick Beardshaw

Chef Nick Beardshaw's culinary philosophy is centered on bridging the gap between high-level Michelin-starred cooking and accessible, comfortable dining. At Starling, his ethos is to deliver a "luxury casual" and "modern bistro" experience, where quality is paramount but price points and atmosphere are inviting for everyone. He consciously works to source "the best ingredients we can" while maintaining affordability, presenting a diverse menu that ranges "from pigs head all the way up to Wagyu and caviar" to ensure broad appeal. His overarching vision is to cultivate Starling as a neighbourhood restaurant renowned for "sustainable and seasonal British food." Beardshaw's core belief is that "the best cooking happens when ingredients are beautifully sourced and cooked simply to allow the natural characteristics to shine." This principle guides his approach to "bold, flavour-packed British cooking, elevated by classical technique and a deep respect for seasonal ingredients." He emphasizes "clean execution" and precision, ensuring his dishes are rooted in generosity and seasonally driven, all within a relaxed environment where guests feel "instantly comfortable." Chef Nick Beardshaw's signature approach is defined by a meticulous fusion of classical culinary techniques with modern British flavours, executed with exceptional precision and a keen eye for visual storytelling. His cooking consistently features "big flavours and clean execution," stemming from his conviction that ingredients should be "beautifully sourced and cooked simply to allow the natural characteristics to shine." Beardshaw masterfully integrates creative flair, often drawing inspiration from art and cultural touchstones to infuse his dishes with emotional depth and striking visual presentations. Among his most celebrated and legendary signature dishes are: * **A Moon Shaped Pool**: This dish, a winning fish course from Great British Menu 2023, is inspired by a Radiohead album cover. It dramatically features a scallop, unveiled as a gelatine sheet delicately melts away to reveal a vibrant Thai green curry sauce. * **Balloon Girl**: Another Great British Menu triumph, this dessert is a raspberry cheesecake chocolate torte that pays homage to Banksy’s iconic artwork. It artfully combines cherry, almond, and chocolate to evoke nostalgia, social commentary, and sophisticated pastry work, maintaining its status as a highly sought-after item on Starling's menu. His menu also features distinctive creations such as steak tartare hash browns, truffle cheese crumpets, hog roast fritters, and a duck dish served with cherry ketchup.

Career

• Chef de Partie at Midsummer House, Cambridge
• Senior Sous Chef at The Hand & Flowers, Marlow
• Ran the kitchen at The Coach, Marlow
• Opened restaurant at The Butcher’s Tap and Grill, Marlow
• Head Chef / Opened restaurant at Kerridge’s Bar & Grill, London
• Chef-Owner / Head Chef / Chef Patron at Starling, Esher

Mentored by Tom Kerridge, Daniel Clifford.