Jonathan Nichols
Accomplished local chef and restauranteur, Jonathan Nichols, studied City & Guilds in Catering at Bradford & Ilkley Community College from 1986 to 1988.
“I enjoyed cooking from a very early age and from
14 I worked at weekends in both the restaurant and
kitchen at a friend’s restaurant, Giovanni’s in Guiseley.
I suppose it was partly this experience that spurred
me on to enrol in a full time catering course in 1986.
At the time it was 706 1 & 2 General Catering, which
has now been replaced with NVQ level 1, 2 & 3.
Many good times were had at College. We would all
meet up in the morning at the ground floor canteen
before dispersing to our relative class rooms. There
was always good team spirit amongst catering
students. Trips abroad were always good fun and
informative. Our last night in Lido de Jesolo was spent
turning the rooms of those in the year above us upside down, literally everything - beds, wardrobes etc -
although Andrew Bradley and Dean Eccles didn’t see
the funny side at the time. Oh to be young again!
The lecturers continuously pushed students who
wanted to go places and make a life out of catering.
Janet Dobbs and Humphrey Greenwood both
helped me achieve best bakery student and win the
Renshaw cup; Mr Schwaller was always good fun,
whilst maintaining high standards. I also achieved
gold, silver and bronze medals in cookery competitions
as a student. College was great in teaching you the
correct, classical ways of doing things and not to cut
corners, as you always get found out in the end. This
philosophy has remained with me since.”
Jonathan gained experience working with a full
brigade of French chefs at Holdsworth House as a
student volunteer, and this eventually led to a full-time position as Sous Chef, after being Chef de Partie
at Rombalds in Ilkley. He then became Head Chef
at Clarks Restaurant in Bradford. In November 1993
he opened my first restaurant with former College
student and then business partner, Andrew Bradley,
turning a run down business into a thriving successful
one. Jonathan sold his share of Bradley’s Restaurant
in 2001.
“I spent 12 months as consultant for Healds Hall
Hotel & Bertie’s Banqueting, only to realise that I
needed to be at the stove, that’s what I enjoyed.
Running round like a nutter on a busy Saturday night,
tempers fraying, expletives thrown, pressure on -
that’s what I needed! I got involved with La Cachette
as Head Chef initially, but spent the next few years
working towards buying my own place again, which
I achieved last year. I now own and run La Cachette
Restaurant & Bistro in Elland, along with my business
partner, Robert Chamberlain. We are a very successful
restaurant and have achieved many accolades for our
food and wine. I am continuously striving to improve.”
Photograph supplied by Jonathan Nichols