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About Nordik

Nordik was started in August 2021 by Shane Davies-Nilsson, with the first pop-up in October 2021 at the former Little Man Coffee Co.

Shane, having been in the industry 11 years at that point, felt that the time was right to start cooking his brand of food with Scandinavian cuisine at the fore, but British produce where possible.

Nordik however, has evolved along with Shane’s cooking. What was at the beginning an almost singleminded approach to being almost wholly Scandi in its ideal, has relaxed. 

We now take influence from Shane’s Welsh heritage too, an almost Hygge meets Hiraeth approach to cooking. 

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The Boss

Shane Davies-Nilsson is, in his own words “the chef and chief s**thouse” of Nordik.

Having been been in the industry since the age of 15 and worked at various levels including Michelin starred Dill Restaurant in Iceland, and Michelin recommended Harborne Kitchen in Birmingham, Heaney’s and most recently Ember in Cardiff. He decided to branch out and make a name for himself with his own brand of cooking and in October 2021, he launched his first two Nordik Kitchen pop-ups at Little man coffee in Cardiff.

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The Smiler

Another friendly face you’ll often see at our pop-ups is Evie.

Having worked with Shane in previous establishments, Evie has become an integral part of the team with her beaming smile and warm service.


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The Apprentice

The newest addition to the Nordik family, Benj is fast becoming a familiar friendly face at our events.

This young man has his heart set on being a chef and is taking his first steps to do so in the kitchen with Shane.

We’re so proud of how far Benj has come in such a short space of time, how confident he’s become with our guests (and how he made better croustades than Shane!)

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During our events, you might hear us reference the farm!

In his spare time, Shane spends time on a local farm, where he helps rear ewes and lambs (and a few rams when they’re not trying charge him). A big part of our ethos is supporting ethical farming and local produce, and working on the farm is a massive part of that ethos.

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