Continuing our series of blogs covering pop-ups appearing at the Glasgow Restaurant Festival Spiegeltent, we nipped up to Kelvindale to see Nico Simeone of 111 by Nico.

Nico launched his new restaurant last September and rapidly picked up glowing reviews; not least this one from Marina O’Loughlin in The Guardian. 5pm diners have been just as complimentary. On his 5pm entry. Nico’s new venture has been given a rocking combined score of 4.5/5.

While the quality of the cooking has drawn attention – ‘confident, creative stuff’ according to Marina – there is another reason why 111 by Nico has got people talking. While customers can focus on the food on their plates, there is an apprenticeship scheme running in the background which aims to give people from disadvantaged backgrounds a helping hand towards a career in the restaurant trade. The Evening Times goes into greater detail here.

111 by Nico is taking over the kitchens in the Spiegeltent on Candleriggs on Monday the 11th of April.

You can book tickets here.

The 5pm Dining blog had a chat with Nico about grouse, his nonna’s cannelloni and being an adventurous eater as a child.

What five words best describe your food?

NS: Can I have six? Flavoursome, intense, simple, seasonal, unique and natural.

What has been the best moment of your career?

NS: It would be the opening of 111 by Nico. Obviously, I had this site before but it wasn’t working so well. Since 111 by Nico opened, we’ve been overwhelmed by the feedback and reviews we have had.

The apprenticeship scheme in the background of the restaurant is part of that feeling of achievement. Being able to help people is a big part of it. This is their first job in a kitchen for everyone in our kitchen. It gives people opportunities.

Do you have a favourite Scottish ingredient?

NS: Grouse. It is such a unique product to Scotland and it has such a unique gamey flavour. No other bird cooks like it and, because it is only available for a short period, it feels special. It is something to look forward to each year.

Is there a food that you hated as a kid but like now?

NS: I was quite an adventurous eater. There was nothing I didn’t like.

What would you change about your job?

NS: Nothing. I can’t wait to get in every morning. I don’t think you could do it if you didn’t love it. I don’t see it as work. I look forward to getting up in the morning and coming in here. I like the challenges.

You can have anyone in the word cook you a meal. Who would it be?

NS: My Nonna (grandmother). She has a kitchen that I can barely fit in but, come Christmas, she is in there producing fresh pasta for 26 of us in the family. She lives just down the road from the restaurant.

What would you choose for a last meal?

NS: My Nonna’s cannelloni.

Finish this sentence: I couldn’t finish my working day without…

NS: Coffee. Espresso.