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
