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Work so far.

Worked at Wallets Court Hotel where I helped gain 3AA rosettes.

Gained 2 AA rosettes at The Grange at Oborne.

Worked as a consultant for En Route International, part of the Emirates & dnata Group, world renowned Airline Caterers, where I was brought in to develop the desserts for British Airways First Class and Club cabins, for all flights from North America & Canada back to London.

Worked for London Caterers to develop menu to fuse different flavours together for high end weddings at The Grosvenor House Hotel.

Worked alongside Howard Lloyd creative director at Flash Entertainment in Abu Dhabi.

Set up a restaurant with rooms from scratch with the owners, looking at menus, costings, design,


Dorset Fine Dining is owned and operated by professional chef, Nick Holt.

“My passion and experience in cooking has developed over the last 20 years. I am very fortunate to work in Dorset with its abundance of high quality produce and I try to find small individual producers who can provide me with quality, seasonal ingredients. Whilst this is important to me, I also allow myself the freedom to explore further afield and discover excellence from beyond the locality.

I had a wonderful start to my career, being trained in classical French cuisine under the first British Chef to gain a Michelin Star with the Roux brothers at Le Poulbot in London. Using those classical methods as a basis, I think I have been able to carve my own niche, which I now endeavour to express in my work through Dorset Fine Dining.


I firmly believe, the food should always speak for itself and never try to over complicate my dishes with too many flavours and elements.”

“I needed to find an expert who could both develop a range of high quality & well presented desserts to a tight budget but also in a very short timeframe to exacting standards.

I’ve known of Nick Holt’s work and had seen first hand the dedication, professionalism and flare that Nick can bring to menu & dish development.

Nick goes further, he clearly understood the brief, working hard on cost and a multifaceted range for use in Airline Catering. Considering the development took place some 5,000 miles away from the end user, this made it even more important that the brief was met.

I would highly recommend Nick for all areas of menu design, cost control, product development and above all, for sublime next level food.”

Martin Hambleton

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