Thirty years ago, Nick Tulip and his wife Melanie purchased the Eslington Villa, putting themselves in charge of their own destiny. Today the Eslington’s restaurant is recognised in the Good Food Guide as one of the longest serving restaurants in the UK.
The Staff Canteen spoke to Nick about how he got into the industry, how it feels to appear in the Good Food Guide for the last 26 years and how he and his wife Melanie keep the Eslington Villa up-to-date.
Nick Tulip on his career to date
The Eslington Villa
Involved in the hospitality business from a young age, Nick tells us, “It was the late sixties at the time and in the north-east of England, there wasn’t a great deal of restaurants. My parents were in the pub business and it was suggested to me to go into the catering business. I didn’t have a huge interest at the age of sixteen but I still decided to go for it.”
Nick began his career working in London hotels for a few years, before moving back to the north-east and advancing to the role of head chef at the Fisherman’s Wharf, alongside Terry Laybourne. Then, deciding it was time for a natural progression in their careers, Nick and Melanie decided to buy something of their own. Thirty years later and the couple are still running the Eslington Villa as a very successful business.
“I am still here every day at the Eslington, oiling the wheels and making sure that everything is working properly,” says Nick. “I get involved with all the marketing side of the business and the financials of it. I have daily meetings with the head chef, the manager and the marketing team, who all report back to me.”
On being co-owner of Eslington Villa
Nick admits that he does miss working in the kitchen as part of the team, as well as all the pressure that comes with it.
“However, there comes a time where it becomes a bit difficult physically, it is a young person’s game to a certain extent. There are some things you don’t miss though, such as the heat and tempers getting frayed. But I reckon every chef over a certain age would say they wish they could go back and do it again.”
Haswell Suite
Owning the business with his wife Melanie means that they must split the division of labour with one another, alongside balancing both their work life and their personal life with one another.
“We’ve always had to put up with the long hours, even the times when children have come along and my wife hasn’t been involved as much,” says Nick. “Melanie concentrates on the design and décor side of things and she’s involved quite a bit with the wedding side of the business. So, I leave that to her!”
Nick enjoys being around the Eslington’s regular customers and getting to chat with them often. The restaurant’s offer of a private dining experience has therefore proved popular over the years, appealing to corporate customers as well as local families, who frequently use the room for celebrations.
“We take it all very seriously. But at the same time, we are a neighbourhood venue which local people visit,” he explains. “We are very strong on service and looking after people. We give them a warm, north east welcome.”
Awards and accolades
As a family-owned business, Nick is particularly proud of the fact that they have been in the Good Food Guide for twenty-six years now.
Nick tells us, “We are the only ones in the north-east that have been in there that long. It is a testament to our success and the people who we have had here, particularly head chefs, over the years. They have all maintained that quality and kept us in the guide for that amount of time.”
North East Chef of the Year 2011, Jamie Walsh, is currently head chef at the Eslington. Nick highlights that Jamie has done a fantastic job in keeping the continuity and the quality going at their restaurant. Along with Nick and the general manager, Jamie prepares the restaurant’s menus. The lunch menus are changed every month and the evening menus every three months, to keep things fresh and appealing. Nick mentions that they now have a grilled halibut dish on the menu, which has been locally caught and is proving popular with current guests.
As well as keeping the menu up to date, Nick and Melanie must keep the design and décor of the restaurant contemporary. The couple, therefore, spend a lot of time visiting other restaurants to find inspiration and get new ideas. Although they have no major plans for the future, they will continue to develop and refurbish the business, to maintain or even improve their quality.
“When you’ve had the same place for thirty years, you have to constantly freshen it up. You’ve got to meet the challenge and you can’t stand still for too long,” Nick says.
Advice on getting into the hospitality industry
When it comes to aspiring chefs looking to go into the industry, Nick advises, “Get a job in the best place you possibly can, even if that means moving to London. Basic training from somewhere very good will give you the best head start.”
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
