Nicholas Aldrich
Hudson.
Classically trained at Le Cordon Bleu. Executive Chef of Très Chic and Bibury Trout Farm Fine Foods. A career spent in the quiet pursuit of balance, season, and precision.
Purity of flavour, considered.
Cooking, for Nicholas, is a discipline of restraint. Each plate begins with the ingredient — its season, its origin, the hand that grew or caught it — and works outward from there. Nothing is added that does not earn its place.
Trained in the French classical tradition at Le Cordon Bleu and shaped by years in fine-dining kitchens, Nicholas built his career on meticulous technique and an unhurried respect for the craft. Time at Bibury Trout Farm Fine Foods deepened a particular affinity for freshwater ingredients — trout, in particular — which still anchors much of his signature work.
He cooks because he loves to host. There is, he says, a different quality to a meal made in someone's home — the room shapes the menu, the light shapes the plate, the people shape the rhythm. It is the most personal kind of service, and the most rewarding.
Trained by masters. Recognised by peers.
Le Cordon Bleu & Michel Roux
Classical French foundation at Le Cordon Bleu London, with formative time alongside Michel Roux — a pedigree visible in every sauce, every reduction, every plate.
the World
Award-winning craft
City & Guilds honoured Nicholas among the "Best Chefs in the World" — a recognition shared with the team behind Très Chic and its commitment to passion-led perfection.
Let's plan your event.
Tell Nicholas about your occasion. He'll design something bespoke around your guests, your menu, and your room.
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