Against a background of turbulence in the hospitality industry plenty of new hospitality venues continue to open here in Birmingham. The most recent inclusion into the scene is Six by Nico - an award winning fine dining experience offering a unique twist on a British classic.
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00:00 Yeah, so Six by Nico is a six-course tasting menu which changes every six weeks.
00:06 What we do is we take inspiration from either a destination where we go and explore that
00:11 and pick up the culture or a memory or idea.
00:14 So we try to make it a bit more fun and creative and use recognisable memories, flavours, ideas
00:21 and present them in a fun way to create a six-course tasting menu experience
00:25 and then, of course, recreate that and change it every six weeks.
00:29 Six by Nico's current theme, the Chippy, breathes life into the beloved British Ship Shop Fair,
00:35 elevating these comfort food classics to the realm of fine dining.
00:39 This gastronomic journey, set against a backdrop inspired by Birmingham's industrial heritage,
00:44 promises a unique dining experience here in the heart of England.
00:48 Yeah, in Birmingham it's just a, you know, it's a vibrant city, a great food scene.
00:54 These, sometimes deals go faster, sometimes quicker. This one here, this actual location,
01:00 we seen it very early, just before Covid I think it was.
01:04 We weren't lucky and successful in getting the site and then we got re-approached by the landlord.
01:08 So we've been looking at this site for maybe like two and a half, three years, on and off.
01:14 So, yeah, but we wanted to be in this area. We love the location and we love the cities.
01:21 As the hospitality sector grapples with the escalating challenges posed by the cost of living crisis,
01:27 it is imperative for businesses to employ ingenuity to draw in customers.
01:32 Despite this, the ultimate barometer for customer loyalty is value for money,
01:36 delivering quality without compromising affordability.
01:40 Yeah, I think like, for me, the name of the game is always like value for money.
01:45 And that could be like a simple burger at five, six pounds, or it could be a steak at, you know,
01:51 60, 70 pounds or a taste of my experience like here.
01:55 But for me, I think like the biggest thing, which is one of our core values,
01:59 and if anyone asks me for my advice, I would always say like, one of the most important things is,
02:06 yeah, just trying to give the best experience, the best value for money to guests.
02:11 And that's for me, it's the number one.
02:13 With anticipation building for its grand opening,
02:16 Six Bar Nico has already captivated a select audience with exclusive previews.
02:21 These early visitors have had the privilege of indulging in the restaurant's offerings,
02:26 setting the stage for its much awaited debut to the general public.
02:30 Yeah, it's been overwhelming seeing it all online, the feedback online, the excitement,
02:36 seeing the bookings as well, it's been amazing to see.
02:41 Yeah, it seems to be well, we've done a few kind of soft runs in the last few days.
02:46 The feedback's been good. Our team's been amazing.
02:50 Still a wee bit of a learning curve and try to get, just refine it a wee bit more before we open to the public.
02:55 But yeah, so far it's been very positive. The feedback's been amazing.
02:58 It's been humbling and yeah, it's just great to see the bookings being really strong.
03:03 (chattering)