Nick Shottel - otherwise known as Mr Hospitality - recently celebrated 30 years with Terry Laybourne's 21 Hospitality Group, in Newcastle. Nick outlines his career in hospitality and rise to become operations director of one of the leading independent restaurant groups in the North East.
What attracted you into hospitality?
Hospitality was the first job I got after school. Friends I knew near Brentwood were working as dishwashers in a restaurant and earning money to buy 12″ singles when I could only afford 7″ singles. I ended up as a waiter at the Heybridge Moat House, Ingatestone, in Essex, and loved the whole environment of restaurants. I fell into it after that, and realised I had a flair for the job.
How did your career take you from Essex to Newcastle?
After leaving school and working for a while I realised I needed to learn the trade. Switzerland was the place to go but I couldn’t afford to get there. Instead, I went to Jersey for three years working at Hotel La Place, St Aubin, where I learned classic service. It was here I met my future wife Jayne, a Geordie. And strangely, at this point I worked with another Geordie who recommended, that when I returned to England, I should try the Fisherman’s Lodge in Newcastle.
How did you meet Terry Laybourne?
I left Jersey for the North East but there were no jobs going at the Fisherman’s Lodge. In Newcastle, back then, this was the restaurant to work in and be seen at. I got my first job on the old Tuxedo Princess. Eventually, I got a job at Fisherman’s Lodge and it was then I met the head chef, Terry Laybourne.
How did things develop with Terry?
We hit it off almost straight away. Every Thursday a crowd of us went into town en masse. We usually ended up at the Stage Door. Terry and I loved soul music, and had a similar sense of humour. We could also talk about restaurants and things we’d like to do in the sector; which then led onto Terry talking about starting his own restaurant; there were lots of talks. He wanted a trusted team around him and he wanted me to join. I refused initially, but finally, I said ‘yes’ and for the next three months or more, after leaving the Lodge, we were all involved in preparing for the opening of 21 Queen Street, in 1988.
21 Queen Street became an iconic name; was it an overnight success?
It took around 18 months to take off. Remember that back then there was no internet or email. I had to go around knocking on doors, writing letters to people and building word-of-mouth. I was the restaurant manager, Terry was head chef and his wife, Susan, worked alongside me, front-of-house. We were aiming to create a restaurant that was inspired by the best in London. Getting into the Good Food Guide and then picking up an Egon Ronay Star in 1991 really helped put us on the map. Winning the Michelin Star in 1992 took us to a different level. We then started expanding and opening restaurants elsewhere.
Your stand-out career defining moment(s)?
Winning the Michelin and gaining the recognition we got for Queen Street were the first big achievements. And then, in 2013, becoming a Fellow of the Royal Academy of Culinary Arts was a proud moment. There are only 50 Fellows in the entire industry and it’s recognition from all your peers. It’s also been quite a thrill to judge the Annual Awards of Excellence for Service, alongside real stars in the industry.
If you could have dinner with anyone, who would it be?
James Brown, David Bowie, Marvin Gaye, Curtis Mayfield and my dad, who died when I was only six.
Your favourite meal and tipple?
This all depends on the weather and who I’m with. I tend to like big heavy reds, but also a nice Pinot Noir such as a Red Sancerre. I like a good steak, scallops or halibut. If I’m at home, I love my wife’s shepherd’s pie.
How do you relax?
Listening to music, particularly soul and funk. My favourite times are with my wife and our son Jack; spending time together, travelling up to Edinburgh or going to Tyneside Cinema.
