Once a construction worker, Nick Grieves is now a recognised force in the UK’s dynamic restaurant scene.
With a culinary journey defined by passion, perseverance, and a deep respect for ingredients, he has become one of the most exciting chef-restaurateurs of his generation.
In 2025, Nick took another major step, joining forces with Tom Sellers to become head chef at Dovetale, the flagship restaurant of 1 Hotel Mayfair.
At Dovetale, the focus is on clean flavours, honest cooking, and seasonality - anchored by relationships with trusted British producers.
The menu features standout dishes such as Wagyu beef carpaccio and seasonal vegetable plates.
A Late Start with Passion
Nick discovered cooking relatively late, stepping into a professional kitchen for the first time at the age of 27.
It was during the operation of a pub in Durham he opened with friends, that he first found his passion.
The kitchen was understaffed, and someone had to step in. What started as a favour quickly became a calling.
Nick said: "I guess I came into cooking a little bit differently compared to most. I didn’t go down the traditional chef school route, in fact, I was in construction until I was about 27. It all changed when me and a couple of mates ended up getting a pub together in Durham, called the Garden House. The idea was just to run it as a business. I’d never really thought about being a chef. But I’d always been interested in food.
"I used to cook for my friends at uni and for people at home, just for fun really. Then one day we were short-staffed at the pub and one of the chefs asked if I could help out in the kitchen. I jumped in, gave it a go, and absolutely loved it. From that moment, I was hooked. I never left the kitchen. That’s how it started, no plan, just passion.
"I grew up in the North East, and it’s always been home for me. My dad was really into cooking, he’d do a lot of it at home for us and we’d also go out to eat quite a bit. Not fancy places or anything like that, but just proper restaurants with good food and atmosphere. From a young age, I really looked forward to going out to eat. I loved everything about it, the buzz, the smells, the energy of being in a restaurant.
"At home, we’d watch cooking programmes together as a family, so it was just kind of part of our world. That environment definitely planted the seed for me, even though I didn’t realise it at the time, I was already developing a deep appreciation for food and hospitality."
The Signature Dish That’s Never Coming Off the Menu
"There’s one dish at Dovetale that’s become a real staple, it’s our Wagyu beef carpaccio, and I can’t see it ever coming off the menu. It was inspired by the carpaccio at Harry’s Bar in Venice, but we’ve made it our own using English Wagyu. It’s layered with beef fat, really incredible English olive oil, and some lovely aged cheese. We serve it with beef fat chips and this deeply savoury beef garum on the side. It sounds simple, but there’s a lot going on behind the scenes. It’s rich, it’s refined, and it just absolutely flies out the door. Guests love it, and so do we. It’s one of those dishes that really captures what we’re about, taking a classic and elevating it with beautiful British produce."
Letting the Seasons and Ingredients Speak
"At Dovetale, and across the whole hotel, we’re really focused on provenance, it’s all about the quality of the ingredients and where they come from. Since moving south, it’s been amazing to work with some of the country’s best producers. Coming from the North, access to that kind of produce wasn’t as easy, so now I really appreciate being just down the road from places like Cornwall, where we get a lot of our fish and vegetables. The food we create is quite technical in the background, but it doesn’t feel overly complicated on the plate. The main goal is to let the product shine - we do as little as possible to it, just enough to bring out its natural brilliance. That’s why I say the food comes from the heart. There’s a lot of love in every dish, and I think that comes through when people eat it."
Working with Tom Sellers and Tom Anglesea
"It’s a bit surreal, to be honest. I remember going to Restaurant Story back in 2014, right when I’d just started getting into food. It was one of the first fine dining places I went to. I still remember the atmosphere - the energy in the room, the service, the attention to detail - it all blew me away. There was a potato and turnip dish on the menu, and even though it looked simple, the flavours were just incredible. That meal stuck with me. Since then, I’ve followed Tom Sellers and what he’s done, so to now be working for him, learning directly from him, it’s pretty special. He’s a proper leader and amazing at building teams, which is something I admire."
"And then there’s Tom Anglesea. We actually went to school together. He’s been one of my best mates for about 25 years and was sort of a mentor when I was starting out in kitchens. To now be working alongside both of them, one as a longtime mate and the other someone who inspired me from afar, it’s a privilege. They’re both incredible chefs, and I feel lucky to learn from them every day."
Dovetale’s Commitment to Sustainability
"Dovetale sits within the 1 Hotel in Mayfair, which has a massive focus on sustainability - it’s built into everything they do. The hotel’s only been open for a couple of years, but the ethos is clear: minimise waste, use reclaimed and natural materials, and create something beautiful without damaging the planet. All the furnishings - the tables, the chairs - they’ve been upcycled or sourced sustainably.
"There’s a full in-house waste and recycling system where food waste is measured, turned into compost, and repurposed. Even things like stationary get reused and cycled back through. It’s quite incredible. We try to reflect that in the kitchen too, from how we source our ingredients to how we manage waste. It’s not just lip service, it’s something we live by every day."
Written by abi kinsella
