Sounds like a reasonable plan to me. An 11% ABV mead fermented with Nottingham yeast, claculated to hit target FG & yeast tolerance at approximately the same time...
I'd shoot for a primary target SG just a wee bit drier than you you want, say 9%, that way you can "feed" it more honey in small amounts to hit your desired FG. & sweeten to taste without it being too sweet.
You can certainly ferment mead without added nutrients, but honey is notoriously low in nutrients & for a couple dollars you can almost guarantee a healthy fermentation. You'll need healthy yeast colony to reliably push it to the threshhold of it's alcohol tolerance.
That being said, you do it the way you want, as long as you're happy with it, that's really all that counts.