Whilst food and mealtimes were always important in my house growing up, cooking was not something I'd ever considered as a profession. In fact it was not until I was at university that the notion of becoming a chef really took hold, and even then it seemed mostly to be an effective way to put off working, revising, or generally doing anything that most people considered productive. As it turns out, staying up all night to learn to make bread and debone poussin isn't necessaily conducive to academic achievement. It is however very conducive to making good bread......and having a deboned poussin.
After university, I trained at Tante Marie culinary academy and since then have worked across the whole spectrum of the food industry in the UK, from Michelin starred kitchens such as Le Manoir aux Quat'Saisons, to street food stalls; pop-up residencies at the Sun and Thirteen Cantons pub, to a private chef at Eton College. I now work as a freelance private chef, run a supperclub and write restaurant reviews for 'the upcoming'. I also run a blog (here) where you can find deep thinking on purées, essays on the relative ability of animals to forgive and general musings on why butter is probably more important than gold. And when I'm not doing any of those things, I'm attempting to find the time to fit in my role as lead guitarist of the rock and roll band The Blinding Lights.
So if you'd like to see more of what I'm up to, make sure you subscribe to the blog, and all the usual social media links are at the bottom of this page. And if you have any general enquiries about hiring me as a private chef, or attending one of my supperclubs, feel free to drop me, Jack, an email at email@example.com.