Our first guest chef in the test kitchen, Nurdin will be cooking a dinner of five courses, with some snacks at either end of the menu and homemade bread and butter, and will work with Mike to select a drinks pairing for the evening.
Nurdin is an alumnus of Le Manoir au Quat’Saisons, Raymond Blanc’s two Michelin Star restaurant and hotel in Oxfordshire. After two years in the restaurant kitchen, he became the personal Development Chef to Raymond Blanc for five years He was then entrusted to run The Raymond Blanc Cookery School as Cookery School Head Tutor for three years. It was during this time he furthered his interest in nutrition, gaining a qualification as a nutritional therapist and later completing MSc modules in Applied human nutrition at Oxford Brookes University.
Josh met Nurdin at Nordic Food Lab in Copenhagen in 2013 when they both went to work on an entomophagy project, culminating in the Lab’s Phaidon-published book, On Eating Insects.
We have planned to cook a dinner together ever since.
In 2013, Nurdin moved to Hong Kong to open his eponymous restaurant Nur, which quickly won a Michelin star. His menu was a groundbreaking celebration of a nascent organic agricultural movement in Hong Kong, and combined the delicacy and precise technique of the French cuisine of his training, alongside a raft of new ingredients and techniques he discovered in the East.
Since returning to the UK in 2017, Nurdin has been working on various food projects, and has been cooking in some pretty far out places, including Kerala, Cape Town, and the South Pole. His future plan is to open a restaurant in the UK with Nourishing Gastronomy driving its ethos.
Tickets are £48 to include the full menu and a glass of something celebratory to start. Drinks will also be available to buy throughout the event.
We can accommodate most dietary requirements and allergies if we know about them in advance. You will be able to add these as you go through the booking process.