Jack Bond

Chef Jack Bond's culinary philosophy is deeply rooted in respect for ingredients and a commitment to sustainability. He champions a 'whole ingredient' approach, meticulously utilizing every part of an ingredient to extract maximum flavour and minimize waste. This ethos is exemplified by his process of deriving purées, powders, gels, and sauces from a single core ingredient. His aim is to make ingredients 'work hard,' ensuring that nothing is discarded without first exploring its full potential, even to the point of turning remnants into vinegars or enriching compost bins to grow future batches. This ingredient-centric focus is intrinsically linked to his dedication to seasonality and provenance. At The Cottage in the Wood, Bond ensures that 'everything is sourced from the Lake District,' fostering a low carbon footprint. His team actively engages with the local environment, foraging the Cumbrian landscape and cultivating produce in their expanding vertical farm and outside kitchen garden. This direct connection to the source not only guarantees freshness but also instills a profound 'care of produce' within his team, teaching them the value and effort behind each ingredient. Beyond the plate, Chef Bond's philosophy extends to nurturing a positive and collaborative kitchen culture, drawing lessons from his time at Eleven Madison Park where 'everyone works for each other.' He champions a minimalist yet elevated presentation, focusing on 'honest food' that speaks for itself. His long-term vision includes achieving a Green Michelin Star, further cementing his commitment to regenerative practices, and ultimately securing two Michelin stars for The Cottage in the Wood, establishing it as a leading Cumbrian restaurant renowned for both its 'warm personality' and 'high standard for food.' Chef Bond’s technical mastery is characterized by an intricate and innovative approach to ingredient utilization, transforming single components into a symphony of textures and flavours. He employs techniques such as roasting to achieve caramelisation, smoking and drying for intensified notes, and infusing to impart subtle essences. His plating is described as 'pretty minimalist,' allowing the inherent quality and diverse preparations of the ingredients to shine, always staying 'close to nature' while delivering 'simple, but elevated' dishes. His most illustrative signature dish is the Orkney scallop, smoked eel, and matelote. In this creation, Bond showcases his 'whole ingredient' philosophy: the eel bones are roasted to form the base of the rich matelote sauce, which is then finished with the eel flesh and bright pickled mustard seeds. The eel skin is artfully infused to create a delicate custard, serving as the bed for the perfectly caramelised scallop. The scallop's roe is smoked and dried, then grated over the dish as a bottarga, adding a complex umami depth. This entire assembly is elegantly presented within the scallop's original shell, a testament to his zero-waste artistry and respect for nature's vessel.

Career

• Chef De Partie at MARCUS WAREING RESTAURANTS LIMITED (The Berkeley Hotel), London
• Junior Sous Chef at MARCUS WAREING RESTAURANTS LIMITED (The Berkeley Hotel), London
• Sous Chef at MARCUS WAREING RESTAURANTS LIMITED (The Gilbert Scott), London
• Line Cook at Eleven Madison Park, New York
• Sous Chef at MARCUS WAREING RESTAURANTS LIMITED (The Berkeley Hotel), London
• Executive Sous Chef at Davies and Brook, London
• Sous Chef at Restaurant Gordon Ramsay, London
• Head Chef at Gilpin Hotel & Lake House, Cumbria
• Head Chef at The Cottage In The Wood, Cumbria