• 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 / Apple / Fennel
  • SMOKED MACKEREL
    Asparagus / Quail Egg / Jersey Royals
  • TIGER PRAWN & SQUID (£3 Supplement)
    Farfalle Pasta / Shellfish Bisque / Olive
  • LINGURIAN PANCAKE
    Red Pepper / Pearl Cous Cous / Basil
  • SCOTCH LAMB BELLY
    Ras El Hanout / Polenta / Prune

  • DUCK (£3 Supplement)
    Artichoke / Sprouting Broccoli / Leek / Spiced Jus
  • STONE BASS
    Miso / Pak Choi / Avocado / Cucumber
  • AYRSHIRE PORK BELLY
    Wild Garlic / Peas / Ricotta / Wild Mushroom
  • COD
    Cauliflower / Caper / Golden Raisin / Brown Shrimp
  • BEETROOT
    Risotto / Gorgonzola / Hen Egg

  • LIME & THYME 
    Cheesecake / Pear / Amaretti
  • CREME BRULEE
    Coffee / Flaming Caramel
  • CHEESE (£4 supplement)
    Selection of cheese from George Mewes / Chutney / Quince
  • CHOCOLATE
    Salted Caramel / Hazelnut / Rhubarb
  • MACKEREL
    Asparagus / Quail Egg / Jersey Royals
    Wine - Pinot Gris XIV, Mendoza, Argentina

  • SMOKED HAM HOUGH
    Apple / Fennel / Sandwhich
    Wine - Hawkes Bay, Rose Merlot, New Zealand

  • STONE BASS
    Miso / Cucumber / Avocado / Brown Shrimp
    Wine - Castanzu Fermentino, Sardegna, Italy

  • DUCK
    Artichoke / Sprouting Broccoli / Leek / Spiced Jus
    Wine - The Flower & The Bee, Coto De Gomariz, Spain

  • PANNACOTTA
    Exotic Fruit / Mint / Coconut
    Wine - Domaine Papagoiannakos, Melias, Greece
  • TASTE | Exploring Nature
    3 courses + Glass of Prosecco - £20
    Matching Wine - £20

  • To Start
  • AMUSE BOUCHE 

  • From the Garden
  • SUMMER VEGETABLES 
    Goats Cheese / Walnut / Plumb Ketchup / Aged Balsamic
    Starlette Blanc Franschhoek, Allen Bleue, South Africa

  • From the Sea
  • STONE BASS 
    Mussels / Pak Choi / Sweet Potato / Thai Sauce
    Vermentino di Sardegna D.O.C., Aragosta, Italy

  • From the Land
  • AYRSHIRE PORK BELLY 
    Smoked Ham Hough / Apricot / Beetroot / Hazelnut
    Cotes du Rhone, Magie d’UneTerre, France

  • To Finish
  • STRAWBERRY  (£5 supplement)
    Vanilla Chantilly / Prosecco / Balsamic / Lemon

 


 

  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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