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Peter Nicol with girlfriend Jessica Winstanly outside the Beach Bar |
Caribbean cooking’s a big hit for squash star Peter
Former world squash No1 Peter Nicol’s success on court was fuelled by a diet from the beach, writes Simon Wroe
FORMER world squash champion Peter Nicol had a secret dietary training weapon that helped him clinch a cupboard full of medals during his impressive career – Caribbean food.
Mr Nicol, 34, of Frognall Road in Hampstead, enjoyed an illustrious squash career up until his recent retirement, winning the British Open, four Commonwealth gold medals, and being the world No1 for five years.
And all of these achievements were accomplished on a bellyful of delicious home-cooked food from friend and chef Michael Gilkes.
“I’ve known Michael for 12 years,” says Peter. “I used to train at Lamb’s Squash Club in the City, where he was chef. He knows what I like.”
“That’s right,” laughs Michael. “Everything except salad.”
Last month, Mr Gilkes opened his own restaurant in Soho called The Beach Bar. Decked out with battered straw hats and mementos from his childhood home in St Vincent in the Caribbean, The Beach Bar is a joyous little place, with the emphasis on cheap and soulful cooking.
There is fish creole, cajun lamb and dozens of freshly squeezed juices: coconut, guava, passionfruit, mango – even peanut. I try the fresh ginger beer (£1.50), which is incredibly fragrant and unlike any I’ve ever tasted before.
For mains, I choose the salt-fish bulljou with sweet potatoes and plantain (£7.50) and Peter opts for Caribbean (jerk) chicken with rice and salad (£7.50).
“I know it’s delicious in advance,” he says happily. “I’ve eaten everything on the menu hundreds of times.”
The food is good, as predicted, and Peter tucks in as if he were in his mother’s kitchen.
“I’ve been playing squash since I was eight,” he tells me. “There was a boom in the mid-1970s when squash was the new craze, and I’ve never stopped.
“It is the most demanding game I know – you have to be competitive at every level. A big serve in tennis or a good right foot in football can make all the difference, but in squash you have to have every part of your game up to scratch.
“If you are lacking in any field you will be found out. I love that challenge.”
Mr Nicol retired from professional squash a year ago, aged 33. Now he runs events in the game, while he also coaches the England squash team and works as a consultant at the Lifestyle Institute, promoting powerplate vibration technology – a training machine that reduces work-out times by strengthening muscles with rapid vibrations.
But what else does he have on the horizon?
“Michael’s cooking got me into Caribbean food,” he declares. “Now I’ve got to go there.”
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