It was a bleak winter’s day in St Andrews back in 2004, when Nick began yet another shift at his local pub. Tired of working for the minimum wage and serving sub-standard food to disgruntled customers, he decided it was time to have a go himself. All he needed to do was apply three basic principles: use quality ingredients, charge a fair price, and make sure the product tasted great. In an instant, Crème de la Crêpe was born!
Nick threw in the towel at the bar and hotfooted it to France where he learned from the masters how to make authentic crêpes. Armed with his newfound swizzle stick action and with a brand-spanking new crêpe machine in tow, he returned to Scotland and began trading in Market Street, St Andrews, where Crème de la Crêpe proved a massive success, and even inspired a song!
Before long, Nick revolutionised the crêpe concept by creating ‘Crêpettes’, delicious bite-sized crêpe canapés, and, along with his trusty support team, entered into the events catering scene. This took Crème de la Crêpe to all the major student events, including the famous St Andrews fashion show, and even down south to the American Embassy in London!
In February 2007, with the concept tried and test, ‘Team Crêpe’ felt it was time to take on the Big Smoke.