New chef for Maiyango
October 30, 2013
News reaches me from Maiyango that they have now recruited a new executive chef to head up their restaurant, hotel and banqueting operation. As reported here recently, Phil Sharpe has moved on – on good terms I’m assured – to run his own venture the White Peacock on New Walk, which opens this weekend. The new chef at Maiyango is Nick Wilson, who trained under Jean Christophe Novelli, eventually heading up Novelli’s Michelin-starred Les Saveurs in Mayfair. He also counts celebrated venues including Gleneagles Hotel and Sharrow Bay on his CV, with more recent jobs at the all-organic Walnut Club in Hathersage, and the Swan at Lavenham in Suffolk.
Maiyango currently has an AA rosette, Good Food Guide listing and a big commitment to showcasing Leicestershire produce. I look forward to seeing how that legacy is going to be built on.
Eyes on the prize 
Saw Aatin last night at the Soft Touch event, very excited about Nick, and clearly wishes Phil well. He was disappointed to have missed you, but said hi.
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[…] secondly, we now have the first menus from Nick Wilson, new head chef at Maiyango (right). It looks like evolution rather than revolution from the man […]
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[…] to refresh the operation has seen the appointment of Nick Wilson as head chef. He is a hugely experienced chef but appears to be a great fit for Maiyango. At a tasting session last week he provided a […]
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