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Nick o'Halloran

Head Chef 

My first professional kitchen experience was around 12 years old as my older brother was a chef, I went in on a Sunday just to help out washing up and I remember making a smoked salmon mousse from scratch of which my brother gave me very little help just guidance as he wanted me to use my sense of judgment in what would work, from around 14 I would wash up in his kitchen at the weekends and some other evenings, this is where I would begin my basic training in knife skills and handling fresh ingredients.

Working with some of the best chefs in and around Southampton in my earlier career put me in good stead for my future. I was very fortunate to become a head chef at the age of 21 and became chef/patron with my wife of a public house by the age of 23.

I believe that the menu we have created at Figurati is clean, honest & with passion. We have lots of crowd pleasers but made with due care and passion. This will make us stand out from the competition. A couple of dishes that I am probably most excited about are, chargrilled octopus, saffron potato, ink vinaigrette also the pappardelle with pork cheek ragu, truffle & Parmesan.

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