Nick Chappell, Lower Slaughter Manor

The  Staff Canteen

The Staff Canteen

Editor 27th April 2017
Nick Chappell

Nick Chappell discusses his role as Head Chef at Lower Slaughter Manor and his own inspirations with regards to pursuing a career as a Chef.

Name: Nick Chappell

Place of work: Lower Slaughter Manor

Role: Head Chef

Bio: Nick Chappell is the head Chef at Lower Slaughter Manor in the Cotswolds. He previously worked at The Tudor Room at Great Fosters since the beginning of 2014 and was before that he was Head Chef at L’Ortolan. He achieved 4 AA Rosettes and helped maintain its Michelin star during his four years there.

Follow the restaurant on Twitter: @LowerSlaughter

Chef Skills

Nick Chappell takes us through his personal experiences whilst being in the Culinary Industry. These key skills that young Chefs and industry professionals learn as part of their basic training.

How long have you been in this role?

Over a year.

What experience and how many years in your opinion would someone need to progress to the top level of the industry?

15 – 20 years’ experience in a variety of high-class kitchens, not just one.  Need experience of working for different head Chefs and restaurateurs in different environments.

What are your ultimate top five tips for someone looking to start a career in the industry?

Don’t be afraid to put in the hours and work hard.  Take advice where it is offered. Network and keep on good terms with everyone.  Get some work experience to see if you like it – most Chefs will be happy to have someone in their kitchen working for free for a month. Be realistic with your salary expectations.

Nick Chappell dessert

Who are the key Chefs and restaurants that someone should be speaking to and trying to gain experience with?

 I would suggest that you should avoid the well-known places as that is where everyone will be trying to gain experience. Look around carefully at the places that you would like to dine at and approach those establishments.

What are you looking out for on a CV or in an interview if someone was applying to work with you?

 Experience in the right establishments, time served (I don’t want someone who changes employers every six months), experience in somewhere where I know someone already working there as there is a likelihood of getting an honest and frank reference.

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The  Staff Canteen

The Staff Canteen

Editor 27th April 2017

Nick Chappell, Lower Slaughter Manor