Jack Bond
Originally from Crosby, Liverpool, Jack has worked in notable restaurants in London and New York, and is now back in the Northwest pursuing his dream of running a restaurant with his wife, Beth.
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Within the first month of taking on the restaurant, they retained their Michelin star under Jack's kitchen leadership, and then went on to win 3 AA rosettes.
At only 15 years old, Jack’s first job in the industry was as a kitchen porter, which piqued his interest in food for the first time, and he became fascinated with how you could make things taste a certain way. This led him into an illustrious career working at restaurants such as three Michelin starred Eleven Madison Park, as a development chef for Gordon Ramsay, as well as working with Marcus Waring in the two starred 'The Berkeley Hotel' and 'The Gilbert Scott' (both now closed).
Based in the beautiful surroundings of the Lake District, 'The Cottage in the Wood' serves dishes inspired by the beauty of their surroundings. Jack’s personal ethos - and that of his restaurant - is to celebrate seasonality, and to be mindful of the environmental impact of the restaurant. His food celebrates the ingredients themselves, showcasing the many ways in which one ingredient can be used.
A large amount of creativity in his food has been born from repurposing what was traditionally thought to be a waste product. His menu in the competition is inspired by the landscape and the produce in the Lake District.
