Sweet success story
he does. The end result can be so beautiful, it’s always worth the effort.
“It’s hard work, especially starting at 3am, as everything’s freshly made each day, but I love it.
“The weather in Scotland means there are no distractions. I’m able to focus.
“I’ve thrown everything into my career and it’s amazing to see how far I’ve come in such a short space of time.
“It also means I’ve been able to send more money back to my daughter. She’s really why I’m doing all of this.
“One day, I hope to take what I’ve learned and go back to Senegal and open a restaurant there.”
Nico says Mafu’s ability to quickly acquire new skills has been startling. I can’t believe how quickly he picks things up. He’s like a sponge, absorbing everything from everyone around him,” said Nico.
“Within months, he was better than some people who’d been doing it for years. Like Modou, he has incredible focus to make the best product possible.
“As we expand to new concepts like Valaria, it’s important we have people we trust who are already in the eco-system, leading the way. That’s key to our success.
“We could see the talent was there from very early on.
“After a short time, it was a nobrainer that he was ready to be head baker.
“I’m really proud of how he’s stepped into the role and we’re incredibly excited to see where he can take Valaria.”
Since launching the first Six by Nico in Glasgow’s fashionable Finnieston in 2017 with the iconic ‘chippie’ menu, Scottish restaurateur Nico Simeone has taken the UK’s food scene by storm.
Now, with his wildly popular restaurant group operating 17 venues in cities including Edinburgh, Manchester, and London, as well as a first overseas restaurant in Dublin, the renowned chef recently embarked on a new challenge that is taking him back to his roots.
In February, the Finnieston venue that was home to the first Six by Nico reopened as Sole Club – Nico Simeone’s new, elevated chippie and restaurant, following significant investment and a major refurbishment.
On the face of it, it’s a traditional, takeaway chippie.
But, behind a seemingly innocuous fridge door is another example of Simeone’s signature innovation and originality – an intimate, exclusive speakeasystyle fish restaurant with only 20 covers.
“Finnieston is special to us, as it’s where it all began for Six by Nico,” the chef explained.
“When we decided to move to a bigger venue in Merchant City, it was never a question of giving up the venue; it’s too big a part of our story. But for me, it’s always about ‘what’s next?’ How can we take the ethos, thought process, and creativity behind Six by Nico and channel it into a completely new and original concept?
“With everything we do, the first goal is how do we get the product and the experience to where we want to be. I believe in the Sole Club concept and think it can go on to follow in Six by Nico’s footsteps – but first, it’s about making Finnieston a success.”
When pondering ‘what’s next’, -Simeone’s mind repeatedly returns to humble beginnings – chip shops.
The entire Simeone family – the chef ’s grandparents, aunts, uncles, and parents – all owned chippies.
His brother, Vito, runs Gianni’s in Auchinairn, East Dunbartonshire – the chippie where Simeone first cut his teeth working after school under his mum and dad in the early 2000s.
“At communions and family parties, I just listened to my uncles and dad talking about running chippies and business. I was like a sponge,” the former Young Scottish Seafood Chef of the Year continued.
“The inherent DNA of classic fish and chips won’t change, but we also want to elevate certain parts to offer something to people who want to experience something more experiential, more experimental.
“We’ll provide more creative options elevated by some of the cheffing techniques we use at Six, and the menu in the restaurant side of the fridge will change on a daily basis, depending on what’s caught that day.”
Some of the dishes proving popular with discerning diners include monkfish Kiev, the “ultimate” fish finger butty with fennel slaw and tartare sauce, and a lobster roll with saffron and orange emulsion and shellfish butter, as well as, of course, traditional fish and chips.
The restaurant serves fewer than 400 people per week – numbers most Six by Nico venues can accommodate in a single day.
There are no ‘walk-ins’ for inhouse dining, and bookings for the venue are released on a month-bymonth basis.
The Simpsons, 6.30pm