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The mymuybueno Cookbook

The mymuybueno Cookbook

Start your day, the mymuybueno way with 160 delicious and healthy refined sugar-free recipes.

mymuybueno Cookery School is delighted to have Guest Chef Chantelle Nicholson sharing a day with you, covering plating and presentation over three exceptional advanced dishes. Chantelle has featured heavily on our @mymuybuenochefs Instagram platform flying the flag for her incredible London restaurant Tredwells and we have interviewed her before for our mymuybueno Chefs Get Personal which you can read here. We are very for this amazing course day to inspire, and excite you with sharing Chantelle’s amazing repertoire, to take away and apply to your own. Covering two plant-based dishes, and one fish, you will cover lots of professional skills, techniques with big emphasis on plating and presentation.

Chantelle Nicholson is the multi-award winning chef-owner of Tredwells, in London’s West End.  As one of the leading female voices in the UK’s hospitality industry, Chantelle is an advocate for seasonality and sustainability, championing plant-based cooking through both the restaurant and her cookbook, Planted. Originally from NZ, and a trained lawyer, Chantelle is committed to creating a more sustainable future across her operation and activities.

This course is part of our guest chef series in London, sharing their ‘my’ with you and will take place in Chantelle’s restaurant, Tredwells in Covent Garden, London. The restaurant will be closed on the day, the kitchen and site fully private, and all covid safety will be adhered to with a maximum of 6 students, socially distanced for the course day.

£300
  • Asset 1
    10:00 - 17:00
  • Advanced Level
  • Asset 1
    mymuybueno Cookery School Folder
    Recipe Sheets
    All Ingredients & Equipment
    Certificate of Attendance
    Tea & Coffee
    Glass of Wine
    Lunch (you will eat everything that you make)

    SKILLS COVERED
    • presentation skills
    • pasta shape making
    • puréeing
    • piping
    • fish cookery
    • vegetable cookery
    • emulsions
    • pastry techniques
    • meringue
    • mousse

    TYPICAL RECIPES
    • Roasted kuri squash tortellini, crispy sage, cashew cream - plant-based
    • Butter roasted hake, spiced carrots, smoked yogurt
    • Dark chocolate mousse, baked orange, meringue - plant-based



    For more information or to book your place click here or you can

    email [email protected] or call +44 203 399 9408

    Chantelle Nicholson is the multi-award winning chef owner of Tredwells, in the West End’s Seven Dials. As one of the UK’s leading female names in the hospitality industry, Chantelle’s impressive ascent on the culinary career ladder and achievements to date, set her apart as a remarkable talent and a source of inspiration to hospitality professionals across the UK.

     

    Originally from New Zealand, Chantelle trained as a lawyer, before discovering her passion for food. In 2004, she entered the Gordon Ramsay Scholarship competition, earning a place in the final.  There she met Josh Emett, judge and then Head Chef of The Savoy Grill by Marcus Wareing. Impressed by her skills in the competition, Josh offered her a job, which she took up without hesitation, moving from Wellington to London in 2004.

     

    Working her way up through the kitchen, Marcus Wareing quickly recognised her abilities and took her under his wing at his then restaurant, Pétrus. From Commis Chef to Senior Sous Chef in a matter of years, Chantelle was also instrumental in the operational shift towards the creation of Marcus Wareing Restaurants, earning her a coveted Acorn Award in 2009. In 2011, Chantelle opened The Gilbert Scott, as General Manager, honing her business and operational skills in this iconic location.

     

    2014 saw Chantelle open Tredwells, the largest of the group’s restaurants. Returning to the kitchen in early 2015, Chantelle continued her operational role for the group. Tredwells then won the much sought after ‘Best New Restaurant – London’ at the 2015/16 AA Hospitality Awards. In July 2016, Chantelle’s skills were once again recognised as she won ‘Manager of the Year’ at the 2016 The Caterer and Hotelkeeper Awards (The Catey’s), swiftly followed in October 2016, by winning the prestigious ‘Woman of the Year’ at The Shine Awards, which celebrates female game changers in today’s hospitality world. Chantelle won again at The Shine Awards, being presented with 'Chef of the Year' in October 2017.  In late 2017, Chantelle took full ownership of Tredwells.

     

    Growing up in New Zealand,  Chantelle learnt first hand about seasonal food from a very tender age, about how things grow, and about the ecosystem of the garden.  So it’s logical that as a fully-fledged chef, her heart lies in what comes from the earth.  Driven initially by both her upbringing, and also the health benefits of both vegetables and whole grains, Chantelle is the chef who champions a sustainable future, and plant-based cooking. Ensuring that there are plenty of plant-based dishes on the menu at Tredwells which also includes a 5 course tasting menu; the Vegwells menu.  Her debut book, under her own name, was published by Kyle Books in April 2018.  Planted focuses on plant-based recipes that deliver on both taste and creativity, taking it to the top of the charts on Amazon on publication, hitting the number one spot in the Gourmet Food category.

     

    Chantelle’s philanthropic work can’t go unnoticed, as she constantly strives for opportunities to give back.  Charity work has included initiatives for: Magic Breakfast, Action Against Hunger, Springboard, Pilot Light, DEBRA and School Food Matters.  Sustainability is also a key driver for Chantelle, and she is a founding chef of the Chefs’ Manifesto, launched in London in June 2018, Chantelle applies a consciousness to her cooking, operation and business endeavours. Appointed as an independent board member of the London Waste and Recycling Board in August 2020 also allows Chantelle to impart her experience and expertise to a wider audience.

     

    Alongside her work with the restaurants, Chantelle has also co-authored seven of Marcus Wareing’s cook books and was instrumental in the expansion and growth of Marcus Wareing Restaurants, as Wareing’s former business partner.

     

    Chantelle’s contribution to hospitality in London alongside cookery books, TV appearances, consultancies, festival demonstrations and judging work within the industry, places her in the much deserved spotlight as one to watch, and one who is making impactful waves in the industry.