Nick Beardshaw earned a Michelin star in 2025 for his first solo venture, Starling, in Esher.
Previously, he was best known for his long-standing collaboration with Tom Kerridge and his role in securing a Michelin star at The Coach in Marlow.
Nick opened Starling bistro in August 2024, continuing to showcase his signature style - bold, flavour-packed British cooking, elevated by classical technique and a deep respect for seasonal ingredients.
Nick describes Starling as “luxury casual” and a “modern bistro”, accessible for everyone.
Read more: Nick Beardshaw: Why I decided to open my own restaurant
The restaurant is open Wednesday to Sunday and aims for 350 covers per week, with a cost of around £58 per guest.
Nick enlisted the services of some people who he knows well from his history in the industry, notably chef Jack Vassallo, who previously worked for Tom Kerridge, Nathan Outlaw and Gordon Ramsay.
Another friend in James Shaw is restaurant manager, formerly of the Hand and Flowers, The Coach and Restaurant Gordon Ramsay.
linking up with tom kerridge
Nick began his career at a pub local to him called The Rose and Crown, before going on to The Castle Hotel in Taunton, and then working for Daniel Clifford at Midsummer House. He then joined the brigade at The Hand and Flowers in Marlow, working under Tom Kerridge at the two-Michelin-starred pub.
He went on to lead the kitchen at The Coach, also in Marlow, and helped it earn a Michelin star just one year after opening.
In 2018, Nick became head chef at Kerridge’s Bar & Grill at the Corinthia Hotel in London, where he translated the heart of British pub classics into a more refined, city-centre setting.
Dishes such as dry-aged beef fillet with ox cheek and onion tart showcased his ability to blend comfort and precision.
Great British Menu success
Nick stepped into the national spotlight in 2023 when he competed on BBC Two’s Great British Menu, representing the South West region. Nick’s menu was praised for its emotional storytelling, creative flair, and technical execution, reaching the banquet with his fish course.
Another standout dish, 'Balloon Girl', was a dessert inspired by Banksy’s iconic artwork, combined cherry, almond and chocolate in a design that played with nostalgia, social commentary, and fine pastry work. Judges and viewers alike responded to the depth of thought behind the dish, as well as its visually striking presentation.
Throughout the competition, Nick impressed with a consistent focus on big flavours and clean execution. His dishes honoured the theme while reflecting his own voice as a chef - rooted in British traditions, yet modern, bold and personal.
On the menu at Starling
Now at Starling Bistro, Nick brings all of that experience to a more intimate restaurant setting. The menu reflects his classical grounding with contemporary touches. Standout dishes include:
- cured chalk stream trout with pickled cucumber, horseradish, and dill
- butter-poached lemon Sole with crab bisque, confit fennel and sea herbs
- Cumbrian lamb rump with smoked aubergine, crispy sweetbreads and rosemary
- His now-signature “Balloon Girl” dessert, a rich combination of cherry, almond and chocolate
At Starling, Nick continues to evolve, uniting the depth of Michelin-level cookery with a welcoming, bistro-style atmosphere.
His food remains rooted in generosity, guided by seasonal produce, and executed with precision.
