Nick Beardshaw

Coming Up

Training at Castle Hotel gave Nick Beardshaw an early grounding in the pace and standards that define the top end of British kitchens. From that starting point, the work moved through a series of high-pressure rooms where discipline, timing and consistency were the daily requirements rather than the exception. A Head Chef role at Midsummer House followed, then another at The Coach in Marlow until 2018. Those years point to a cooking style shaped by service as much as by composition: modern, controlled and built to hold up under the demands of a busy pass. In 2018, Kerridge's Bar & Grill became the next step, with Beardshaw taking the Head Chef post in one of London’s most closely watched dining rooms. That role has continued from 2018 to the present, and it marks a long stretch of work defined by repetition, pace and the ability to keep standards fixed in a public-facing kitchen. Since 2024, Nick Beardshaw has been Chef Patron of Starling, extending that progression into a broader leadership role. The move reflects a career built through prominent kitchens, where responsibility has grown alongside experience.

Where They Are Now

The London role has continued from 2018 to the present. Beardshaw’s work there has remained tied to a kitchen culture that values speed, coordination and clean execution, with each service relying on the same kind of precision that has marked his earlier posts. His position as Chef Patron of Starling since 2024 adds another layer, moving his remit beyond the line and into the identity of the restaurant.

Signature

Nick's signature dishes include Mushroom Risotto with Deep Fried Hen’s Egg, Claude’s Mushroom Risotto with Daniel’s crispy egg and aged Parmesan, and A Moon Shaped Pool. The dishes point to careful assembly and layered flavour, with texture and finish doing as much work as the core ingredients. The naming carries a light touch, but the food itself reads as composed, deliberate and attentive to contrast.

In Their Words “Running a high energy fast paced kitchen of professional pirates that produce around 250 plates of sophisticated modern British food each day.” “Tom Kerridge has obviously been the biggest influence on my career as I have been with him for the last 8 years.” Taken together, the two quotes describe a kitchen environment built on volume, speed and teamwork, with Beardshaw operating inside a disciplined service. They also make clear the length of his time alongside Tom Kerridge, which has shaped much of the framework around his work.

Honors

Nick's honors include Michelin Star, Michelin Star, and Great British Menu winner. The list sits in line with the route he has taken through demanding kitchens, where consistency and output are measured against the highest standards over time.