After training as a chef with David Higgs and Wynand Du Plessis in 2003 Nick decided to consolidate his training and experience the heat of top end restaurants in London. In his years in London he worked with some amazing chefs whom he learnt an immense amount from. Nick experienced restaurants with Michelin stars, met some of his chef heroes and cooked for royalty, celebrity and food fanatic alike. From the restaurants he worked for in Piccadilly, Knightsbridge, Putney Bridge and Notting Hill, he developed a well rounded training, appreciation and understanding of the professional catering kitchen.
Nick returned home in 2006 to start his own business -Ubiqua Edible- and was drawn back to the area he grew up in. Through hard work and perseverance Ubiqua Edible has been building a very good name for themselves. Ubiqua Edible has catered in Cape Town, Montagu, Robertson, Riebeeck Kasteel, Malmesbury, Paarl, Stellenbosch, Franschhoek, Rawsonville, De Doorns, Swellendam, Tulbagh, Wolseley and Ceres.
Joined now by his fiancé -Simone- who comes from a strong hospitality background they are expanding the business and in the process of developing their own venue alongside the Breede River on the farm Nick grew up on; this will serve as a venue for all types of private and corporate functions and also form the venue for their planned cooking vacation packages.
One only needs to experience the peace and energy in this area to understand why they are developing their lives here, this same energy will have you returning time after time for a dose of peace, tranquility and not to mention culinary delights.
Our Food
Quality: "Every job is a self portrait of those who did it"
Every menu we conceptualise, design and produce takes into account the phrase above. We cannot be more serious about producing food of the highest order. Classy cuisine that is tantalisingly trendy. Food that is a visual feast packed with flavour delivering cuisine that not only creates fond memories and a topic for serious conversation, but delivers a deliciously nutritional experience to compliment your function perfectly.
To provide the level of service we are fanatical about, we prefer to meet with our clients to discuss the event and what food would suite the style, format, theme and type of function. This allows us to develop a menu and fare that supersedes our customer's demands and expectations.
We do not limit ourselves to any type of function, large or small and we do not limit the international influences our food takes inspiration from. We can subtly include exotic flavours into your menu or provide an authentic feast to suit your function theme.
We strive to keep our food fresh and in line with leading international trends. We are constantly improving our menus, passionate about developing new ideas/concepts and pushing the boundaries of outside catering.