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I first met Nic Watt over a delicious tuna and caviar tartare and some amazing lamb chops with a Korean sauce in 2004 when he opened and co-founded Roka restaurant on London’s Charlotte Street. I’d been aware of Nic previously, from when he was working at Nobu in London before heading back to New Zealand to become executive chef at Huka Lodge. I’d followed his career when I could, admiring this fellow New Zealander’s determination, enviable talent and hard work. He has had, and continues to have, a fantastic career in the kitchen, but he’s also a smart businessman and operator.