• Another 1st for Nico

    A new and exciting venture which offers an eclectic mix of contemporary food with a new menu prepared every week by Nico and his talented team of specially selected recruits .

  • Another 1st for Nico

    A new and exciting venture which offers an eclectic mix of contemporary food with a new menu prepared every week by Nico and his talented team of specially selected recruits .

  • Another 1st for Nico

    A new and exciting venture which offers an eclectic mix of contemporary food with a new menu prepared every week by Nico and his talented team of specially selected recruits .

  • Another 1st for Nico

    A new and exciting venture which offers an eclectic mix of contemporary food with a new menu prepared every week by Nico and his talented team of specially selected recruits .

  • Another 1st for Nico

    A new and exciting venture which offers an eclectic mix of contemporary food with a new menu prepared every week by Nico and his talented team of specially selected recruits .

  • Another 1st for Nico

    A new and exciting venture which offers an eclectic mix of contemporary food with a new menu prepared every week by Nico and his talented team of specially selected recruits .

  • Another 1st for Nico

    A new and exciting venture which offers an eclectic mix of contemporary food with a new menu prepared every week by Nico and his talented team of specially selected recruits .

  • Another 1st for Nico

    A new and exciting venture which offers an eclectic mix of contemporary food with a new menu prepared every week by Nico and his talented team of specially selected recruits .

  • Another 1st for Nico

    A new and exciting venture which offers an eclectic mix of contemporary food with a new menu prepared every week by Nico and his talented team of specially selected recruits .

  • Another 1st for Nico

    A new and exciting venture which offers an eclectic mix of contemporary food with a new menu prepared every week by Nico and his talented team of specially selected recruits .

111 by nico

glasgow restaurant

My Philosophy

"A journey of passion"

"My vision is simple:
Firstly to create a unique dining experience for my guests. The second is to give young people who've faced enormous challenges the opportunity to share my passion and drive for cooking, to teach them my gift and philosophy and hopefully change their life for the better.

This is my vision
This is my passion
This is our journey"

OUR MENU

Delicious From Chef Nico & His Team

  • SMOKED HAM HOUGH
    Sandwich / Apricot / Granola / Hazelnut dressing
  • MACKEREL
    Pickled / Cucumber gel / Sauce vierge / Horseradish snow
  • BEETROOT
    Salad / Goats cheese / Candied walnuts / Black olive oil
  • BRANDADE
    Fennel purée / Garlic crisps / Saffron aioli / Fennel salad
  • CHICKEN WING
    Herb gnocchi / Parmesan / Truffle oil

  • CRAB
    Risotto / Parmigiano Reggiano / Lemon / Basil pesto
  • LAMB FORE (£3 supplement) 
    Celeriac x 4 / Truffle jus
  • HAKE
    Parma ham / Israel cous cous / Chorizo / Thyme foam
  • PIGS HEAD
    Parma ham / Israel cous cous / Chorizo / Thyme foam
  • COD
    Blowtorched / Cauliflower puree / White raisin
  • RIB EYE (£6 supplement)
    Roasted / Vine cherry tomato / Polenta  cake / Confit shallot

  • PEACH
    Panna cotta / Amaretti / Coconut
  • CHOCOLATE
    Sponge / Caramelised banana / Salted caramel / Banana Sorbet
  • PISTACHIO (£3 supplement)
    Flaming pistachio & caramel Creme Brulée
  • PEAR
    Lime cheesecake / Thyme crumble / Lime gel
  • SMOKED HAM HOUGH
    Sandwich / Apricot / Granola / Hazelnut dressing
    Wine - Garganega, Castleforte, Italy

  • BEETROOT
    Salad / Goats cheese / Candied walnuts / Black olive oil
    Wine - Bacchus, New Hall, England

  • COD
    Herb crust / Sweetcorn / Chorizo / Olive tapenade
    Wine - Pinot Noir, Cosmina, Romania

  • BEEF SHIN
    Celeriac x4 / Truffle Jus
    Wine - Rioja Reserva, Ondarre, Spain

  • CHOCOLATE
    Sponge / Caramelised banana / Salted caramel / Banana sorbet
    Wine - Black Muscat, California
 
Academy

The philosophy behind my Academy is simple: through the San Lorenzo charitable trust, I’m looking to give young people who’ve had a poor start in life the opportunities to gain the skills needed to be a top chef. Their road to success won’t be easy, however, and will require hard graft and dedication. However, if they demonstrate the same passion, commitment and qualities to succeed, as my now Head Chef Modou did, their journey will be transformational.

Modou is Senegalese, but spent many years of his life in Spain. Modou came over by himself to Glasgow with only £150 in his pocket to look for an opportunity in life at the age of 18. He slept rough for 10 days until he found shelter in a church that helps the homeless and eventually he found a permanent shelter to stay at.

He spent a year continuously applying for jobs with no success as he had very poor English. He then stumbled across my ad when he was applying for jobs online and applied within 3 minutes of the ad being live for a kitchen porter.

I hired him in June 2014 on a part time basis and within 2 months I noticed he had an unbelievable work ethic, a healthy respect and a positive attitude towards work; exactly the qualities that I look for in any employee. I started to then teach him the fundamentals of kitchen hygiene, to understand basic food ingredients, to hold a knife, develop more complex knife skills and eventually the basics of cooking.

Modou was given a unique opportunity and grasped it with both hands, gaining more and more knowledge on a daily basis, absorbing it all like a sponge. I took Modou into my personal circle, introduced him to my friends, family, and he even spent Christmas with me.

"I'd love to have 5 Modous working for me"

This was my thinking after a while and then the penny dropped – if these are the type of employees I want to have working for me, I need to do something about it. My training Academy will be a platform to recruit like-minded individuals such as Modou and give them every opportunity to be successful, like him.

Modou's hard work and dedication has been rewarded - he is now Head Chef of 111 and will be working with Nico to help train other aspiring chefs.

Request a Booking

The easiest way to book a table is to phone us on the following number:
0141 334 0111

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