Here at Dinner By Jack I specialize in creating unique and delicious  taster menus that are tailored to my clients' individual tastes. Having previously worked in Michelin Starred kitchens my passion for cooking and creating new recipes has led me to become a private chef.

My cooking style is Modern British at heart, while being heavily influenced by
Japanese and Nordic cuisine. I take the best of British produce and cooking them using Japanese methods or starting the fermentation process and making something truly magical.

Whether it is a dinner party or a large-scale event, I am committed to providing my clients with an unforgettable experience. I look forward to working with you to create a truly special and delicious meal. 

Slow poached egg cooked at 64c for 1 hour.
Celeriac Jus. Charcoal Oil. Celeriac Puree. Crisp Kale. Hazelnut Crumb.

Slow Poached Egg

Fermented Spelt Grain.
Jerusalem Artichoke Puree. Poacher Mousse. Caramelised Onions.
Apple. Chives. Jerusalem Artichoke Crisps. Toasted Yeast.

Spelt Porridge

Roasted lamb Loin. Pressed Breast Of Lamb. Yoghurt Puree.
Date Puree. Charred Baby Gem. Crisp Shallots. Lamb Sauce. Nori.

Dinner By Jack

About Dinner By Jack

Slow Poached Egg

Spelt Porridge

Lamb Loin