JP Nicholas, chef and founder
The kitchen he grew up in
JP grew up in Guadeloupe, in the French Caribbean, where food sits at the centre of everything. Raised by his mother alongside six siblings, he learned her way with herbs, spice and patience, and was cooking for the whole family by his teens. The sauces he makes today are built on those lessons: layer the aromatics, respect the chilli, taste as you go.
28 years of catering
He built his career in England, feeding thousands of guests at events across the country over nearly three decades. Catering taught him the discipline home cooking does not: consistency at volume, and the fact that a sauce has to work on every plate, not just a good one.
Why Full Feast exists
Britain knows Caribbean food mostly through its Jamaican and Trinidadian kitchens, and knows them well. The French Caribbean table is the part that never arrived: colombo curry, sauce chien, bokit, the Creole sauces of Guadeloupe and Martinique. Full Feast began in 2014 to put that table within reach of a British kitchen.
Today the range runs from a no-heat herbal sauce to a Scotch Bonnet hot sauce. JP still tests every recipe in his own kitchen before it carries the Full Feast name, and writes every recipe and story published here.
Areas of expertise
- French Caribbean and Creole cooking, particularly Guadeloupean home cooking
- Scotch Bonnet and Caribbean chillies: heat, flavour, and how to balance them
- Sauce making, marinades and glazes, at home and at production scale
- Event catering, built over 28 years in the UK
Press and interviews
JP is available for comment on Caribbean cooking, chilli and heat, and building a food brand in Britain. For interviews and recipe contributions, contact simon@fullfeast.com.