About Michael Nadra
First JobSummer 1997
After finishing his third year of Naval Architecture & Ocean Engineering at Glasgow University he takes a summer job at Sir Michael Caine’s The Canteen. When returning to Glasgow for his final year, Nick Nairn is opening his new restaurant and Michael gets a part time job to feed his hunger for the kitchen.
Graduates from Glasgow University with an Honours Engineering Degree. Takes a full time Chef de Partie position with Nick Nairn.
Moves to London to work with Stephen Terry at Frith Street as Pastry Chef. Joins Petrus as Senior Chef de Partie and begins baking for both Gordon Ramsay at Royal Hospital Road and Petrus, St James. Moves in to the main kitchen after four months.
Joins Bruce Poole at Chez Bruce, Wandsworth Common and soon became Sous Chef.
Finishes at Chez Bruce and does stage at The Square in Mayfair and The Glasshouse in Kew. Joins La Trompette in Chiswick as Sous Chef.
Joins Putney Bridge with Anthony Demetre. Works at The Oak in Notting Hill, The Hempel in Lancaster Gate.
Takes Head Chef’s position at The Waterway in Maida Vale for Tom Etridge. Moves to The Atlantic in Piccadilly for Oliver Peyton as Head Chef. Gets three month contract to set up Oliver Peyton’s Villa Zevaco in Casablanca.
Opens his first solo venture, Fish Hook a modern European seafood restaurant in Chiswick.
Michael decides to expand the menu having missed cooking with meat. Moving away from an exclusively seafood menu, the restaurant undergoes refurbishment and Michael puts his name above the door.
Michael opened his second site in the exquisite London neighbourhood of Primrose Hill. The restaurant’s philosophy reflects that of Nadra’s original Chiswick establishment – high quality and great value, contemporary food, served in a relaxed and vibrant environment.
Using Michael’s classical French training, he combines global influences with modern techniques to create flavoursome, fresh and delicious dishes. Everything is crafted in our kitchen and prepared to order – from our complementary, artisan bread to homemade ice cream. The menus change with the seasons and are dependent on what is fresh each day. We offer carefully balanced dishes – meticulously crafted and perfectly presented every time. Those with special dietary requirements and/or allergy sufferers are well catered for with our vegan and vegetarian options – there is no compromise on taste. Let Michael and his team share their culinary passions with you.