Charlotte Collins visits Nelson Street Restaurant in Buckingham, an establishment that caters not just for its own diners. But for other restaurants and catering firms.
Nelson Street Restaurant, which has been winning itself quite a reputation for its imaginative, beautifully prepared dishes, is owned and run by three school friends. Louis Myhill is the head chef; Josh Sheppard is a chef and in charge of new business; while Mike Norris is the restaurant manager.
The three had all embarked on different careers. Josh was a broker in the City. Mike was working in an office. Louis was the only one in the restaurant business, a chef at the prestigious Ivy in London. It was Louis who first mooted the idea that they set up their own restaurant
