Meet Nick: Q&A with English’s of Brighton’s Restaurant Manager
At English’s of Brighton, we love introducing you to the people behind the scenes who make your dining experience truly special. Today, we’re sitting down with Nick, our Restaurant Manager, to learn more about his journey in hospitality and what brought him to English’s.
Q: Have you always worked in restaurants?
Nick: Yes! I started in the hospitality industry straight after leaving school at 16. I joined a hospitality management diploma program in Zimbabwe, originally planning to become a chef. I trained for two years at the Sheraton Hotel in Harare, and after completing my studies, I moved to the UK to expand my experience. My first job was as a commis chef at Nailcote Hall in Leamington Spa, and from there, I travelled to Brighton—and instantly fell in love with the place.
Q: What made you transition from the kitchen to front-of-house roles?
Nick: I realised I was better suited to engaging with guests and creating memorable dining experiences. My first front-of-house position was at Drakes Restaurant in Kemptown, where I developed a passion for food, wine, and service. That passion only grew stronger over the years as I took on new challenges in various Brighton restaurants.
Q: Where did your career take you before English’s?
Nick: After Drakes, I helped launch GB1 at The Grand Hotel Brighton, a fantastic seafood restaurant with an incredible team and clientele. I then spent nine years at The Coal Shed, a lively steakhouse in The Lanes, before moving on to The Gingerman Group. Each experience helped shape my approach to hospitality and deepen my appreciation for independent restaurants.
Q: What drew you to English’s of Brighton?
Nick: The authenticity of the restaurant. English’s has such a rich history and has remained independent for generations. Finding a restaurant that has stood the test of time and still thrives today felt like a true blessing. Plus, the staff and guests here are exceptional.
Q: What do you think is the secret to English’s lasting success?
Nick: I believe it’s the way the restaurant treats both staff and customers. English’s welcomes every guest like family, creating a warm and inviting atmosphere that keeps people coming back.
Q: How do you spend your time outside of work?
Nick: I love socialising with close friends and family—there’s nothing better than sharing good food and a bottle of wine while chatting about life. I also enjoy fishing whenever I get the chance!
Q: If you were stuck on a desert island and could only have one seafood dish, what would it be?
Nick: It would have to be our Hot Seafood Platter with a whole lobster, chips, and creamed spinach, washed down with a bottle of Chablis. Absolute perfection!
Welcome to the Team, Nick!
We’re delighted to have Nick as part of the English’s family and can’t wait for you to meet him. Next time you visit, be sure to say hello!