Who is this Nico chap anyway?
Originally an enthusiast of pubs and restaurants, around a decade ago I started writing about booze and food for student mags, soon finding myself coordinating large groups of volunteer writers. At that time I took my first jobs in the trade, collecting glasses at my local on weekends and supervising the refurbishment of closed venues.
My background in physics and data analysis propelled me swiftly into roles where I could use statistical methods to drive service and sales. In my subsequent decade in the hospitality industry I've cooked for the cast and crew of Star Wars, mixed drinks for pop stars and actors, been top of TripAdvisor in two cities and managed multiple award winning venues.
I've tasted several thousand beers and hundreds of gins to write perfect drinks menus, I've racked cask ales in the bowels of a Victorian warship, I've cooked, extracted or brewed more ingredients than I can remember right now. Whether it's butchery and barbecue or homegrown microherbs and haute cuisine, I've given it a go.
Now I help bars and restaurants unlock their potential.