Our people
Nicol - Group Development Chef
Group Support Office
Meet Nicol
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Why did you choose to work for us?
A position of Head Chef came up a few years ago in Edinburgh and I was ready to return to the city.
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Tell us about your story so far?
I started in a country pub then moved to Edinburgh to work in a Galician Spanish restaurant as I have an interest in that style. Then moved on to a Michelin restaurant and learned a lot and ended up being the Pastry Chef. After that I left the city due to personal reasons and started working in a very busy local farm shop cafe doing the pastry side mainly with fresh breads and so on. After that I started working with Glendola taking the job at Frankenstein and after eight months I was offered the chance to open Alston Bar & Beef. I am currently still working there but only on a part-time basis as I'm now doing menu development for the other units in Scotland & the North of England.
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What do you get up to on a typical day/shift?
When in Alston it is a daily cycle of prep as all the products are fresh. Also managing the Kitchen Team and keeping them motivated. When I'm in other units I'm working with the Chefs to develop menus and ideas, checking that the paperwork is complete.
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What do you like most about working here?
I like working with a good team which Alston has (front and back of house). I take pride in my dishes and I think that is recognised in the unit which is made easier by having support from the team.
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What’s been your biggest achievement so far?
Well in Glendola is opening Alston and seeing it grow, also picking up a couple of awards on the way. Outside Glendola it would be that when I was doing pastry work in Edinburgh, Jock (Heston Blumenthal’s right hand man) came into the kitchen to compliment the dessert.
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What makes someone successful here?
Work ethic, attention to detail.
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Tell us about the training and development…
At the moment this is done in the units day to day. For example the Kitchen Team have a massive influence on our current A La Carte menu which I think is important and a good way to get them all involved.
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What is it really like to work here?
For me personally it's stressful as I am that person that always feels we could do better.
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What do you think makes us unique as an employer?
Progression. Other companies do offer it but it seems in Glendola that you get recognised for the right reasons not just because you're next in line for it (if that makes sense ). Also I like the story of Glendola being a family business that is obviously very successful and there is a range of different concepts throughout a lot of the units.
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What would you say to someone who was thinking of applying?
That it would be a good idea and if you work hard and show initiative it wouldn’t go unnoticed and doors will open.
A bit more about you...
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What is your favourite story (film, play or book)?
I don’t really have an interest in this sort of thing but I would probably say the film Gladiator.
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What’s your favourite song?
Patience by Guns 'n' Roses. Simple but effective.
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If you could invite anyone to a dinner party, which 4 people would you choose?
David Beckham, Andy Murray, Gordon Ramsay and Sir Alex Ferguson.
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What would be your ideal holiday destination and why?
Spain, somewhere with a local feel to it. I just love the food, the language, weather and their outlook on life.
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