MICHELIN GREEN STAR
28th March 2023
I am absolutely thrilled to announce that Apricity has been awarded a Michelin Green Star.
The Green Michelin Star is an annual award highlighting “restaurants at the forefront of the industry when it comes to their sustainable practices. They hold themselves accountable for both their ethical and environmental standards … these restaurants offer dining experiences that combine culinary excellence with outstanding eco-friendly commitments …”
LA LISTE 2023
28th November 2022
This award recognises restaurants which have recently opened and have been praised across critics and media.
24th October 2022
Apricity is an operation that began with a purpose to be as sustainable as possible in all facets, from the fit out, to the day to day operation. We analyse everything that comes into the business, and everything that goes out. This includes the people element of our business, from employees to suppliers, as well as the wider community and focusing on how our most valuable asset, our people, can also be 'regenerated' and sustained. We have a zero waste mentality, therefore a bin is, and always will be our last resort.
The fit out itself championed the principles of circular economy with reuse and repurposing being at the forefront.
100 MOST INFLUENTIAL WOMEN IN HOSPITALITY
13th July 2022
Chantelle has been honoured with the Sustainability Award in this year's 100 Most Influential Women in Hospitality.
Her passion for sustainability continuously extends beyond her own business endeavours and she uses her platform to raise awareness about global issues such as food security and waste reduction.
THE AYALA SQUAREMEAL
BEST FEMALE CHEFS SERIES 2022
16th May 2022
Chef Chantelle Nicholson has been named as one of the finalists in the SquareMeal and AYALA's Female Chef of the Year awards 2022.
Chantelle Nicholson, Appeared in The Caterer Magazine on 12th April
There are many, many benefits to working in the hospitality industry. But it does come with its foibles, one of those being service charge. As one of the only industries whereby a large part of your pay theoretically comes from a customer’s judgement of how good of an experience they had. For me, the restaurant/hotel/pub/bar experience has many facets; decor, ambiance, the food, the hospitality, plus much more (including how I am feeling on that particular day). It is definitely the sum of its parts, and is not wholly reliant on any one person or even a few people. It has to do with how the venue is managed across the entire organisation, not just the few front of house team members encountered throughout.
BEAUTIFUL BAKING WITH JULIET SEAR
Chantelle shares a festive recipe with Juliet Sear on her Christmas episode of Beautiful Baking, on ITV.