We head to cosy pasta and small plates joint Pici for a chat with Dylan...
When did you first know you wanted to make food for a living?
I was at Bar Iberico when they first opened, as a pot wash. I remember thinking, ‘This is class. I really want to get involved in this.’ There were some really good chefs there – I loved what they did.
Who has been the biggest influence on your cooking?
(Pici-co-owner) Ryon was probably the first chef to give me extra responsibilities in the kitchen. He took me to days out in London, nice restaurants and stuff, and showed me good cook books.
Describe your venue in three words
Warm. Intimate. Buzzing.
What’s the best selling item on your menu?
Probably the ragu, to be honest. It’s a classic, and it’s familiar. We get really good beef from Dunwood Farm, so it’s a banger.
What’s your personal favourite item on your menu and why?
At the moment, it’s the beetroot dish – beetroot with hung yoghurt, walnut crumb, pickled plums – it’s really nice. I feel like now it’s starting to get colder, beetroot sort of represents that.
What/where was the best meal you’ve ever cooked?
Christmas Day 2025. We had all of our friends and family at Pici and I cooked Christmas dinner for 25 people.
What/where was the best meal you have ever eaten?
Probably JORO in Sheffield, or Trullo in London. They were two amazing experiences.
Other than your own place where do you like to eat out most in Notts?
Mesa, Slice and Brew, Raymonds… all amazing places.
Who are your five dinner guests, alive or dead? And what’s on the menu?
Marco Pierre White, Anthony Bourdain, José Mourinho, Brian Clough, and 50 Cent. Marco would cook for us, I wouldn’t…
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