Nick was born in Aberystwyth and brought up in Llanidloes. He then began his travels. Trained under Dai Davies at three hotels including The Bryn Howell, Llangollen, he then worked in Scotland and Llandudno before moving back to his native Mid Wales where he spent four years as Head Chef at the Metropole Hotel, Llandrindod Wells.

Nick has been a senior member of the Welsh Culinary Team for seven years and has won over twenty medals from competitions held all over the world. He was also a finalist in the British Chef of the Year competition in 2000. He is chairman of the Welsh Culinary Association Mid Wales Region and National Secretary for Wales and when he get five minutes free he writes a food column for the Western Mail every Saturday.

Nicks latest venture is Chef Development Manager/Commercial Director of Cambrian Training Company, Welshpool, which runs the Centre of Excellence for Butchery Skills. He also demonstrates at over twenty food festivals and culinary events held throughout Wales every year.