Dining out is more than just indulging in good food—it’s an experience. But according to renowned chef Nick Beardshaw, there’s one crucial aspect of restaurant menus that many customers overlook, and it can significantly impact how they perceive pricing.

Chef Nick Beardshaw’s Journey to Culinary Stardom

Nick Beardshaw is no stranger to fine dining. Having worked alongside the legendary Tom Kerridge for 14 years, he played a pivotal role in some of the most prestigious kitchens in the UK. Today, Beardshaw stands on his own as the chef patron of The Starling in Surrey, a restaurant that opened in 2024 and has already earned a coveted Michelin star. His expertise in curating exceptional dining experiences has made him a trusted authority in the culinary world.

During a recent interview, Beardshaw shared a key insight that all restaurant-goers should understand—the real economics behind menu pricing. His revelation sheds light on an issue that many customers don’t consider when dining out.

Why VAT Affects Menu Prices More Than You Think

One of Beardshaw’s biggest frustrations is the way customers perceive restaurant prices. He emphasized that in the UK, VAT (Value Added Tax) is already included in the menu price, unlike in many other countries where it is added at checkout.

Video: Starling – A Wonderful New Restaurant in Esher, Surrey #shorts

“I wish people realised VAT is included in the menu price,” Beardshaw explained. “When you pay £12 for a starter, the restaurant only receives £10 of it, which makes us seem more expensive than we actually are.”

This means that while customers may believe they’re paying a premium for their meal, a significant portion of that cost goes straight to the government. In contrast, other industries often present pricing without VAT, making the final bill appear higher only at checkout. The way VAT is structured in the UK creates a perception that restaurants are charging more than they actually earn.

The Biggest Problem in Modern Cooking: Overcomplication

Beyond pricing misconceptions, Beardshaw also shared his thoughts on modern-day cooking trends. In his opinion, one of the biggest pitfalls for chefs today is the tendency to overcomplicate dishes.

“The best cooking happens when ingredients are beautifully sourced and cooked simply to allow the natural characteristics to shine,” he stated.

This philosophy is evident in the menu at The Starling, where he focuses on high-quality ingredients prepared in a way that highlights their natural flavors. Rather than masking ingredients with excessive sauces, techniques, or embellishments, Beardshaw believes in letting the food speak for itself.

Advice for Aspiring Chefs: Develop Thick Skin

For those looking to break into the culinary industry, Beardshaw has one major piece of advice: resilience is key.

“My one piece of advice for an aspiring chef is to be thick-skinned. There is a lot of criticism if you work at a high level, and you need to be able to use it to improve. You also need to be able to be self-critical to continue to improve.”

He emphasizes that the restaurant industry is demanding, and feedback—both from customers and within the kitchen—is constant. Those who can take constructive criticism and use it to refine their skills will have the best chance at success.

Why Beardshaw Left Tom Kerridge’s Group to Forge His Own Path

Beardshaw’s decision to leave Tom Kerridge’s prestigious restaurant group was not an impulsive one—it was part of a carefully planned journey.

“I was with Tom a long time, but there was always this trajectory that I was on,” he shared. “After years of working with him at The Hand & Flowers, The Coach, and Corinthia London, I realized I had built a profile of my own. The time was perfect to do it, so here I am.”

His move to establish The Starling was a natural next step, allowing him to put his own stamp on the industry and showcase his culinary vision.

The Future of Dining: What Customers Can Expect

With Beardshaw now at the helm of his own Michelin-starred restaurant, he is pushing forward a philosophy of simplicity, transparency, and quality. His approach to cooking—focusing on exceptional ingredients and thoughtful preparation—reflects a shift in fine dining where authenticity takes precedence over unnecessary complexity.

For customers, this means more opportunities to enjoy well-crafted meals without the distraction of excessive embellishments. And, if there’s one thing Beardshaw hopes they take away from his insight, it’s a deeper understanding of restaurant pricing and the effort that goes into every dish served.

Video: Nick Beardshaw and Tom Kerridge on our #TSClive stage 🤩

Conclusion: A New Perspective on Restaurant Dining

Nick Beardshaw’s journey from Tom Kerridge’s right-hand man to Michelin-starred chef patron is an inspiring tale of perseverance and passion. His insights into VAT pricing reveal a crucial detail that many diners overlook, offering a new perspective on restaurant costs.

At the same time, his commitment to simplicity in cooking and resilience in the kitchen serves as a reminder that the best chefs—and the best meals—are built on quality, dedication, and authenticity. As Beardshaw continues to make waves in the culinary world, one thing is certain: his influence on the industry is just beginning.