December 6th, 1989 is the day it all started in Nick’s. Ten days earlier, on Monday 27th November, we had launched our first ever Food Guide in Dublin, so Nick missed the first one, but he has been in every one ever since, and there are few other Irish restaurateurs who can claim such longevity in the critical ferment.
How has he done it? He cooks great food, he’s smart, unpretentious and creative and he has always attracted a great crew. Just as importantly, he has never got caught up in the hype that has swallowed up cheffing and restaurateurs, and which has deflected so many fine culinary talents and rendered them self-conscious and insipid. Nick and Kathy Price today are the same people they were when they opened: better looking, of course, and with the grace of maturity, but otherwise unchanged. Their food has changed, has stayed up-to-the-moment, and today it’s better sourced and better than ever – Bushmills-cured salmon with shrimp and spring onion cake; Moyallon bacon chop with root vegetable crush; duo of Finnebrogue venison liver; Lough Erne lamb with red wine reduction.