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Chantelle Nicholson

@chef_chantelle

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Regenerative hospitality ♻️
Founder @apricityrestaurant
Michelin Green Star ⭐️
Cook. Author. Advocate.

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@chef_chantelle is a towering voice in London’s gastronomic scene. She is pushing for a direct shift towards a responsible future, with global influence.

Trained as a lawyer, Chantelle branches beyond the fixtures of daily restaurant operations and actively engages with organisations in the food world to effect change, in the spirit of @mattorlando_esse work with @endlessfoodcompany. She’s also an independent board member for ReLondon, a Food Council member for City Harvest and author of Planted – she is a beacon for us at ESSE to point toward.

Her restaurant @apricityrestaurant has earned itself an indisputable reputation for forward-thinking, imaginative cooking in a city with reams of talent. The menu is dictated by a plant-centric modus, uncompromising seasonality and a thread of joy and palpable appreciation.

On the 11th of November, we will welcome Chantelle to the ESSE kitchen for our 8 Hands Dinner. The team is counting down the days! taken in ESSE Restaurant by @chef_chantelle

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7 days ago

Join us for our Eight Hands Dinner on the 11th of November.

In 2025, we gathered several of the industry’s leaders under one roof for a collaborative dinner, as a fitting end to a wonderful symposium with the Copenhagen Hotel and Restaurant School. These chefs wholeheartedly embraced the idea of conscious creativity during stirring discussion, and in the ESSE kitchen.

On the 11th of November, we will again welcome several globally influential minds from this year’s symposium for our Eight Hands Dinner.

@willtgoldfarb from @r4d_room4dessert, @chef_chantelle from @apricityrestaurant and @robrubba from @oysteroysterdc will join us in an evening of interrogative cooking alongside @mattorlando_esse and the team at ESSE. Sharing our ethos and mindset, they are among the most dynamic, forward-thinking people in the food business, and we cannot wait to see what they envision.

A menu of 10 servings will explore the possibilities and potential in every ingredient, priced at 1795 DKK per person. Beverage packages will be offered on the evening. For this special event, we are unable to cater to dietary requirements.

Please reserve through the link in our bio. Don’t hesitate — these tickets will go fast. taken in ESSE Restaurant by @chef_chantelle

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14 days ago

Really chuffed to be included in this year’s Independent Climate 100 list, with many, many wonderful people doing incredible things!

There is so much doom and gloom around the climate, so it’s important to recognise and celebrate everyone who’s pushing past the noise and moving forward with positive action.

The notion of regenerative hospitality is one that keeps me forging ahead, with all we do at @apricityrestaurant, as well as the many exciting and varied plates I spin along the way!

Raising a toast to all on the list, with some special shout outs to those I’ve had the privilege of crossing paths with.

#climate100list #oneplanet #regenerativehospitality by @chef_chantelle

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a month ago

Deep crimson, majestic ruby, velvety wine… with a sprinkle of tomato.

Last Thursday we stained @chef_chantelle ‘s @apricityrestaurant with dark voluminous dahlias and meandering chocolate cosmos. Cherry, pear and currant tomato vines with their bright curving leaves softened some of the more solid edges and the slight gothic-ness of it all by bringing light movement, the odd touch of yellow and a mouth-watering scent.

Everything was grown in London by @beansandbloom @london_flower_farmer and @charlotte.maestflowers taken in Apricity Restaurant by @chef_chantelle

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a month ago

A weekend of toastie slinging, corn fritter frying & crispy bap making.

Mixed in with epic treats from our fellow festival chefs, a few wee wines, tasty pints & lots of belly laughs.

Huge thanks to:
- the epic @worth.our.salt crew of the very best of humans
- @wildfarmed for the baked goodness
- my co-pilots @viki_cowan & @milliecharrington

#sohofarmhousefoodfestival #toasties #pies #pints by @chef_chantelle

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a month ago

A decade!

A familiar face to quite a few of you on here … Martina! Aka Martinissimi, Marty.

It all started at Tredwells, on this day in 2016! And here we are today at @apricityrestaurant 💛

Hugely appreciative of having her by my side, especially in an industry where this is probably the exception, not the norm.

#teamwork #grateful #decade by @chef_chantelle

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a month ago

We could easily eat five of these toasties in one go - seriously good.

@apricityrestaurant is the Michelin Green Star restaurant from multi-award-winning chef-owner @chef_chantelle . The menu celebrates conscious cooking, joyful dining and regenerative hospitality.

The best part? She’ll be at Soho Farmhouse Food Festival next weekend with a delicious line-up of bites. You can tuck into:

1. Braised Lamb, Kimchi & Ogleshield @wildfarmed Toastie
2. Sweetcorn Fritters with Tarragon Mayo
3. Crispy Pollock (or Potato) with Sambal & Miso Bap

See you there on the 12th & 13th 🔥 by @chef_chantelle

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a month ago

Is there anything that is not improved by a ZINGY AND ZESTY ZHOUG?!?

Save it, make it, and dollop it liberally on literally anything.

🌿RECIPE 🌿

35g coriander (including stalks)
20g parsley (including stalks)
2 green chillies, finely chopped
½ tsp cumin seeds
¼ tsp cardamon seeds
100g rapeseed oil
1/2 tsp salt

🍴 METHOD 🍴

Chop up the parsley and coriander

Next add the green chillies or jalapenos

Then the rapeseed oil, toasted cumin, cardamon pods, salt and vinegar

Blitz it all together and you get a delicious bowl of green goodness!

I'm enjoying it with roasted potatoes and a bit of thick Greek yoghurt

But you can put it on almost anything!

Enjoy!

#cheflife #recipes #zhoug #londonrestaurants #lowwaste taken in Apricity Restaurant by @chef_chantelle

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a month ago

Back to school means Springboard FutureChef is back! 👩‍🍳🎉

Springboard FutureChef helps young people to grow in confidence, develop their cooking skills and take their first steps towards a career in hospitality. Could your school, chef or business help inspire the next generation of chefs?

👉 Find out how to get involved: https://futurechef.uk.net/register

#SpringboardFutureChef #SpringboardFutureChef2027 #BackToSchool taken in London, United Kingdom by @chef_chantelle

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2 months ago

@chef_chantelle is our chef mentor for the 2027 cohort. Being mentored by this powerhouse means that she’ll be by your side for six months to discuss how to reach your goals, overcome what’s holding you back, and tackle the practicalities of your day to day.

Are you a CHEF with ambition and questions? Comment MENTORING to find out more about Chantelle’s expertise, about what the program offers, and about how to apply for mentorship. by @chef_chantelle

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2 months ago

Paired With Episode 8: We’ll happily give a whoop whoop for the Chouxnut* 🍩 This time we’re at @apricityrestaurant with the wonderful @chef_chantelle who makes their iconic Chouxnut dessert, with some @winwinchoc making a little appearance too!

She pairs this hybrid choux ring doughnut with the neighbourbood bar @seedlibraryshoreditch Koji Hardshake cocktail, episode dropping soon.

*The Chouxnut is taking a little hiatus from the menu at the moment, hopefully back soon! by @chef_chantelle

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2 months ago

How to make a simple hollandaise! ✨

This is a quicker method than most as instead of making a traditional reduction (white wine, vermouth, shallot, garlic, aromats), I use a really flavourful and low acidity vinegar, which works super well.

The key to hollandaise is, like a lot of things, time and temperature. Here are two versions from one recipe. If you’ve got a cream whipper then this is a great way to make and hold hollandaise as it can be made in advance and will keep for up to 1 hour at room temperature.

RECIPE
3 eggs yolks (60g)
180g butter, melted
1 tbsp vermouth vinegar (or sherry or chardonnay vinegar)
salt to taste

1. Start by finding a bowl that fits over a medium-sized saucepan.
2. Add water to the saucepan to fill it to around 1/5 and pop this on the heat to bring to a low simmer
3. Put the yolks into the bowl then put on top of the water, turn the heat off.
4. Start whisking straight away, and whisk until the yolks turn to a pale yellow colour and are slightly aerated.
5. Remove the bowl from the heat and put onto a damp cloth on your bench (this stops it sliding).
6. Very slowly drizzle the melted butter into the yolks whilst whisking constantly.
7. After 1/3 of the butter is added, add the vinegar and whisk well.
8. Swirl the butter so the buttermilk is incorporated and keep whisking in until it’s all incorporated.
9. Taste, adding salt to your liking (if you’ve used salted butter you may not need anymore).

To make the mousse, add 2 tablespoons of hot water to the hollandaise. Pour into a cream siphon and gas with one cartridge. Give it a really good shake

Where things can go wrong:
- you cook the yolks before adding the butter, effectively scrambling them. This means your water was too hot (i.e. boiling) so you will need to start over if this happens - there is no going back from here. Chill the yolks and use them as you would cooked yolks.
- you add the butter too fast and the hollandiase splits (you have an oily pool on top). If this happens, keep the mix warm and start with fresh yolks, then use the split sauce as your butter (you will need a bit of hot water here too, and only a splash of vinegar) by @chef_chantelle

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3 months ago