'Creative dining experience' debuts its brand-new Leeds restaurant

With the doors to Six by Nico Leeds officially opening on the 3rd July, the conceptual dining experience, which rotates its tasting menu every six weeks, has announced it will be launching with its iconic menu, The Chippie.

Offering a nod to the Glasgow chip shop that was run by chef Nico Simeone’s own grandparents, The Chippie menu is a fun and unexpected twist on chip shop classics – featuring courses such as Chips & Cheese, Scampi, Steak Pie, Fish Supper, Smoked Sausage, and in true Scottish style, a Deep Fried Mars Bar to finish.

The Chippie will be cooking from 3rd July 13th August 2023, however bookings are open all year round and future menus will be announced nearer to the team.

The Chippie was the first ever menu to be served at Six by Nico, when the restaurant first launched in Finnieston, back in 2017. Since then, the team at Six by Nico has spent the past six years perfecting each course – ensuring that every dish on the menu takes you on the ultimate journey of nostalgia.

Nico Simeone comments on the Leeds menu reveal: “We have been developing, refining and evolving our Chippie experience for the last six years to ensure we offer the ultimate journey of nostalgia and it’s a menu that our dedicated customers really love.

“We know that Yorkshire is a real foodie community, and so it only seemed right to bring The Chippie to the people of Leeds for our opening. We’re truly excited and cannot wait to finally open in Leeds”.

Six by Nico caters to all dietary requirements, offering a full vegetarian menu for each new menu concept. Plus, customers can swap courses from the meat menu to the veggie alternative, if they wish. Other dietaries and certain allergens can also be catered to upon request, ensuring no-one misses out.

Six by Nico’s ever-evolving tasting menu changes every six weeks, each inspired by a different theme, destination or concept meaning Leeds diners only have six weeks to taste the iconic Chippie menu, before it’s gone.

By Mark Adair – Correspondent, Bdaily

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