Interview: Folly by Nick and Scott

Nick Alvis, Viktorija Paplauskiene and Scott Price on Folly's terrace, overlooking the Burj Al Arab.

Offering views over Madinat Jumeirah and of the Burj Al Arab that couldn’t fail to impress even the most seasoned Dubai resident, a new concept has taken up residence.

Madinat Jumeirah’s newest addition has taken over the huge space vacated by the much-loved Rivington Bar & Grill last summer and it’s safe to say people are keen to peek behind the door and see what this newcomer is bringing to the table.

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Perhaps newcomer isn’t the right word, however. It’s more of a welcome return, seeing as it’s Nick Alvis and Scott Price back in the kitchen. Only this time, they’re at the helm of their own concept, with business partner Viktorija Paplauskiene in tow.

Previously they worked together at Table 9 at Hilton Dubai Creek before all three joined Albwardy Investment’s F&B arm to launch Taste Kitchen in Abu Dhabi and Dubai.

“It’s an evolution of what Table 9 was and the three of us, together, have been talking about this for three years," Price says, referring to Folly by Nick & Scott, the trio’s new 120-cover restaurant. The venture is their first with Dubai-founded Gates Hospitality, which has developed concepts such as Reform Social & Grill and The Black Lion.

Price tells Caterer that Folly — as the name suggests — will offer a relaxed environment for guests, but adds that its food will be “high-end”.

“There is still going to be a lot of skill in the execution and the methods, using all of the experience we have gained over the last 20 years of cooking, to create something fresh and tasty, and to keep the standards high,” Price shares.

Alvis says their focus is also on keeping things simple.

“We’re not overcomplicated dishes; we’re just using three or four ingredients, so they stand out. Focusing on fresh and flavours is one of our mantras, and we are working with local suppliers — opening in January means it’s peak season for anything that grows out here. We’re talking a lot with Ripe Organic at the moment, as well as a few local farms.”

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