“I’m from Zimbabwe and have been over here, in the UK, for 3 years but been in kitchens for 8. I have experience in Michelin restaurants as well as homely pubs. I love to know more about whats in season when I cook as I believe that you cannot get a better ingredient in that season. There is a lot of influence only cooking that changes according to my moods or what mood I’m in but the thing that never changes is my technique, which I have been taught in various places but mainly at culinary school at Tante Marie in Woking.
I’ve used Nurtured in Norfolk products quite often and can say that I have always been happy with the quality I have recieved not only visually from the products, but flavour wise as well.”
Connect with Nicholas Fourie and discover more of his work at @nicfourie
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23 November 2020 | Chef Profiles
