Barry Nichols

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Barry is the company Executive Chef of Graysons Restaurants.  He has 41 years culinary experience, starting out in the Army Catering Corps as an apprentice aged 16, before moving over to A La Carte dining after leaving the army,  and became Head Chef at the prestigious Vineyard restaurant (with classic French and Mediterranean influence) in Northampton aged only 21.

He moved into contract catering aged 23, and has been Head Chef/ Exec Chef at flagship sites across the midlands for operators such as Sutcliffe Catering, Compass and Elior.  He joined Graysons restaurants in 2008 after the takeover from Duchy Group and was Head Chef at Volkswagen’s flagship site in Milton Keynes. From there, he was instrumental in developing much of the Graysons offer, and standards profile,  and progressed to Development Chef early in 2015. Recently promoted to Company Executive Chef and will be overseeing Graysons innovation,  development  and quality standards, as well as participating in Graysons growth nationally.

Barry and Graysons are champions of the Ark of Taste

Click here to see details of the Graysons Partnership


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