With absolutely flawless cooking, Nurdin produces food that’s sensationally robust without being the least bit rich.
"It’s almost oxymoronic, packing a light wallop, with a clearness and purity of effect that I’ve seldom encountered” (NY Times). His unique style of ‘nourishing gastronomy’ earned his ground-breaking Hong Kong project, NUR, widespread critical acclaim and a Michelin star. Before that, Nurdin spent the best part of two decades in award-winning kitchens around Europe, including five years as Raymond Blanc’s personal development chef at Le Manoir where he gained qualifications in Nutrition.
Nurdin closed NUR in late 2016, returning home to begin an exciting new chapter rooted in British seasonality and the ambitious fermentation techniques he practised at the Nordic Food Lab. Nurdin works to join the dots between nutrition and gastronomy, a fascination with wild plants, their medicinal, cultural and gastronomic potential is an important part of his research. Nurdin is working on a new project soon to launch.