NEWCASTLE’S ‘MR HOSPITALITY’ GETS ‘ROYAL’ RECOGNITION

One of the best known faces in the North East hospitality and restaurant sector has received national recognition for his work. Nick Shottel, operations director and front-of-house supremo at Terry Laybourne’s 21 Hospitality Group, has been ‘invested’ within the Royal Academy of Culinary Arts. This is an annual honour where senior members of the Academy are invested into ceremonial chairs in recognition of their commitment to the Academy and contribution to the hospitality and catering industry. Following an investiture ceremony that took place at the Academy’s AGM in London, Nick has been welcomed into the Academy Fellowship – the only person from the North East to have received such recognition and among only 50 in the country. Nick said: “This is a genuine personal honour for me and also a great accolade for the work we do here at 21 Hospitality Group. Every part of our restaurant group strives for excellence and we’re always working with young talent to foster that spirit. “Many of our young apprentices in the kitchens and front-of-house will one day be the head chefs and restaurant managers of tomorrow. We are constantly bringing on young people and giving them meaningful careers in the hospitality sector.” Nobody knows better than 49-year-old Nick. An Essex boy, but now adopted Geordie, he started his career in the industry as a poorly paid waiter in a hotel restaurant. He came across the books of Prof John Fuller, particularly ‘The Restaurateur’s Guide to Gueridon and Lamp Cookery’ and they inspired him to a career in restaurant management. He later met rising chef Terry Laybourne and for more than 25 years has been his right hand man, seeing restaurants like Café 21 win national recognition while helping oversee the successful development of 21 Hospitality Group. At the same time Nick received his honour, the Academy itself was given royal approval and became the Royal Academy of Culinary Arts. ‘Royal’ status acknowledges the Academy’s ongoing contribution to education in culinary and service excellence throughout the UK. The Royal Academy is Britain’s leading professional association of head chefs, pastry chefs, restaurant managers, suppliers and other stakeholders within hospitality.