Since 2009, Epicurean has been providing innovative, exciting and inspiring hospitality and retail design solutions which are also practical, commercial and considered. Our uniquely collaborative, project based approach to assignments means that we can draw on a huge resource base of best-in-class designers, operators and engineers, operating across the UK, to deliver bespoke, unique solutions for our clients.

We don’t sell you what we have. Instead, we listen to what you need. Then, we deliver it for you. Together, a partnership. Your vision, our experience. View our Case Studies for some examples of our individual, tailored approach.

Award winning chef Nick Male has led kitchens for over 25 years at Conran Restaurants, Harrods, Peyton and Byrne and independents in the UK and Australia. Nick started his career as a classically trained chef working in high quality, award winning brasseries then progressed as a multi- site executive chef. He was responsible for five new restaurant openings for Conran Restaurants (now D&D). Nick ran his own restaurant – The Larder Restaurant for five years. The 140-seat restaurant, bar, bakery, private dining room and deli was a successful Michelin Guide listed restaurant in the heart of Clerkenwell, Central London.

He later worked for Harrods as Head of Research and Development for Middle Eastern restaurant Mezzah Lounge, as Head Chef at Qatar House during the London 2012 Olympics and headed several events for Harrods Events including the Global Champions Tour and the British Grand Prix in 2013. Nick also developed an American food concept which was financially backed by Tesco. He spent time in America, researching food before developing the recipes for Fred’s Food Construction before working as Operations Director, opening three sites during 2014. Nick has led restaurant development and openings for many restaurants, cafes and leisure groups including The National Café at The National Café and the Royal Academy.