• 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.

  • Exploring Nature.

    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.

  • Exploring Nature.

    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.

  • Exploring Nature.

    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.

  • Exploring Nature.

    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.

  • Exploring Nature.

    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

  • BREAD & OLIVES (£3)
    Sesame Bread / Miso Butter / Kalamata Olives
  • CANAPÉS (£4)
    Lamb Samosa / Parmesan & Truffle Gougère / Mackerel Pate & Nori Crisp

  • SMOKED HAM HOUGH
    Rainbow Carrot / Piccalilli / Watercress
  • SCALLOP(£3 Supplement)
    Cauliflower / Caper / Apple / Curry
  • AGNOLOTTI
    Blue Cheese / Broccoli / Pickled Walnuts
  • TURKEY
    Stuffing / Cranberry / Bread Sauce / Brussels Sprouts
  • PRAWN & MUSSEL
    Tom Yam / Coconut Rice / Mooli

  • VENISON HAUNCH(£4 Supplement)
    Braised Red Cabbage / Parsnip / Raisin
  • COLEY
    Celeriac / Samphire / Brown Shrimp / Seaweed Crumb
  • CORN FED CHICKEN
    Rendang / Squash / Pak Choi / Peanut
  • SWEET POTATO
    Cannelloni / Herb Pesto / Harissa Yoghurt
  • SEA BREAM
    Salsify / Kale / Jerusalem Artichoke / Chicken Wing

  • BLACKBERRY
    Honey / Ginger Cake / Oat Nougatine
  • TART TATIN
    Pear / Earl Grey Espuma / Quince Jelly
  • CHEESE (£4 supplement)
    Selection of cheese from George Mewes / Chutney / Quince
  • CHOCOLATE FONDANT
    Cardamom Ice Cream / Coffee Curd - Please allow 15 minutes

  • Sides £2.95
    Skinny Fries, Ketchup
    Fennel & Apple
  • SMOKED HAM HOUGH
    Rainbow Carrot / Piccalilli / Watercress
    Rosso Piceno, Raphael, Italy

  • PRAWN & MUSSEL
    Tom Yam / Coconut Rice / Mooli
    Starlette Blanc, Allee Bleue, South Africa

  • COLEY
    Celeriac / Samphire / Brown Shrimp / Seaweed Crumb
    Viognier, Vin de Pays d'OC, France

  • CORN FED CHICKEN
    Rendang / Squash / Pak Choi / Peanut
    Ka Pai, Stewart Brewing, Scotland

  • CHEESE
    (Optional £7 supplement)
    Selection of cheese from George Mewes / Chutney / Quince

  • BLACKBERRY
    Honey / Ginger Cake / Oat Nougatine
    Moscato Passito Piemonte, Italy

 


 

  View our Drinks Menu  

 


 

Academy

The philosophy behind my Academy is simple: 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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