Jake Jones

Chef Jake Jones' culinary philosophy is deeply rooted in a profound connection to the land and its seasons, encapsulated by his "estate-to-plate" ethos. His core belief, cultivated during his time at revered establishments like The Black Swan at Oldstead and L'Enclume, centers on sustainability and celebrating the Yorkshire landscape. He views the menu as a dynamic narrative, constantly evolving with the rhythm of nature, aiming to tell the story of the Middleton Lodge estate and its surrounding environment through each carefully crafted dish. Ingredient sourcing is meticulous and hyper-local. Jones works hand-in-hand with the estate's gardening team, conducting daily meetings to assess available produce and plan menus accordingly. In the summer months, a remarkable 90 percent of the produce is homegrown on the 200-acre estate. To ensure flavors endure through the leaner winter months, Jones employs extensive preserving techniques, including pickling, fermenting, and crafting various syrups, vinegars, and dressings. For ingredients not grown on-site, he collaborates with the finest UK producers, prioritizing proximity and low food miles, such as lamb from a neighboring farm and seafood from Hartlepool, always balancing quality with availability and seasonal shifts. Beyond ingredients, Jones' overarching vision is to create memorable and immersive experiences for his guests, fostering a community that shares a passion for food. He is perpetually inspired by the estate and dedicated to the continuous refinement of each course in his tasting menus. While achieving a Michelin star was a dream realized, his ultimate priority remains the guest's experience. He also emphasizes team development, teaching his chefs about the gardens and produce, ensuring a shared understanding and passion for the unique culinary journey offered at Forge. Chef Jake Jones' technical mastery is a product of his unique on-the-job training in Michelin-starred kitchens, forging a style that is both refined and instinctual. His approach to flavor and plating is dictated by the seasons and the specific bounty of the estate. He notably subverts traditional menu structures by starting courses with a vegetable, herb, or plant, rather than a protein, emphasizing the natural produce found within a close radius to the restaurant. His dishes often feature preserved elements, such as pickled produce, sauces, syrups, and dressings, particularly to extend the estate's flavors into the colder months. He also incorporates foraged ingredients, further grounding the dining experience in the immediate landscape. His legendary signature dishes exemplify this philosophy, combining fresh and preserved elements with a sophisticated understanding of botanical flavors. One notable example is his 'leek dish' which integrates Oxalis, Nasturtium, Perilla, and Vetch herbs from the gardens, complemented by a homemade Douglas fir dressing and foraged salad. Another is the 'Cherry Blossom – Grapefruit' dessert, which creatively uses cherry blossom from the gardens and grapefruit from the estate's greenhouses, showcasing his innovative use of even the most delicate seasonal ingredients.

Career

• Chef De Partie at THE STAR INN AT HAROME LTD, Harome, England
• Head Chef at TALBOT (MALTON) HOTEL COMPANY, Malton, England
• Senior Sous Chef at Splendid Hospitality Group, Watford, England
• Head Chef at Holbeck Ghyll Country House Hotel, Windermere, Cumbria, United Kingdom
• Head Chef at SWINTON PARK LIMITED, Ripon, England
• Freelance Chef at Jake Jones Catering, N/A
• Head Chef at Middleton Lodge Estate (Forge restaurant), Darlington, England