The Savoy Hotel first employed James while still just a student on the Specialised Chef course. Within 3 years he had completed all sections at the Savoy and had a firm grasp of Classical French cooking. In 1998 he was offered Demi Chef de Partie at Le Caprice working under Mark Hix and later Elliot Ketley.
James stayed at Le Caprice until 2001, when head chef Tim Hughes offered him a new position at the seafood restaurant J Sheekeys. Elliot Ketley placed James in charge of the 6th floor restaurant at Soho House New York, where the American experience finely tempered his Modern British style of cuisine.
In 2006 James returned to his home on the south coast as both a seasoned chef and new father. James’s work began to take on inspiration from the region and it’s unique produce from both forest and sea. Through his work as Chef Director of The Pig Group James has worked hard to raise interest in food provenance and taste. He has done this through working closely with the New Forest Marquee, Direct from Dorset, Whitley Ridge and the AA.
Basic understanding of the industry. Dedication, Passion, commitment & excitement
Someone who truly believes in what they are doing and follows their dream and above all costs stays true to their philosophy.
Attention to detail, controlled self-motivation & enjoyment
Specialised Chef Course at The Savoy Hotel, London
My parents used to make fresh pasta in the kitchen with us as children. We used to fish as a family and my first job at the age of 8yrs was plucking pheasants….. My Italian grandmother used to smuggle jars of anchovies in her purse back from Italy. Food was so was ingrained in my child hood and up bringing so when I decided what I wanted to do cooking was my first choice.
Apart from helping create the incredible PIG philosophy, I think it would have to be being included in the top 100 Restaurants in the UK three years in a row and winning the sustainable restaurant award within that group. It just seemed like all the blood, sweat and tears had finally been recognised…and after winning it again last month at the SRA awards it is great that sustainability is being recognised at last!
PORK !!!
Curved Maurice
I believe it will keep on the sustainable path it’s on now. People have finally realised that as a consumer you need to understand the journey and provenence of your food, and they also now know that food tastes better when it hasn’t sat on a plane or in storage for weeks. Support for the local community will become paramount and local produce will be at the forefront of everyone’s mind when out on the weekly shop.
A Pinch of Salts Hampshire cured meats…..I am biased as I helped develop the recipes!