Joshua Overington

Chef Jamie Keeble's culinary philosophy is deeply rooted in an obsessive dedication to his craft, prioritizing continuous learning and skill improvement over immediate financial gain. He operates with an "old-school mentality," believing that mastering one's craft is paramount. His commitment extends beyond the kitchen hours, stating, "I’m a bit obsessed with what I do, and it doesn’t stop when I leave the kitchen." Keeble fosters a collaborative and educational environment, finding it profoundly rewarding to guide and work alongside young, eager chefs. His approach to ingredient sourcing is meticulous and local-centric. He is committed to bringing in "the best produce we can find locally," actively seeking premium scallops, beef, and duck. A key aspect of his sourcing involves diligent foraging, partnering with local estates such as Castle Howard to gather "fresh leaves, salad and flowers," and even exploring innovative techniques like tapping birch trees for water. This emphasis on local producers, foragers, and farmers is fundamental to Mýse's identity, ensuring the menu profoundly celebrates the region's natural bounty. Keeble's overarching vision is to elevate Mýse into a "real destination restaurant" that transcends mere Michelin star recognition. He aims to create an establishment "people travel for and talk about around the world." His ambition is to showcase the unique "landscapes and ingredients of the region through precise and elegant cooking," delivering a refined, produce-led tasting menu that speaks to both his technical mastery and a deep appreciation for his locale. Chef Jamie Keeble’s signature approach is characterized by "precise and elegant cooking" within the realm of modern British cuisine. He crafts intricate 16-17 course tasting menus, demonstrating a hands-on technical style that sees him involved in every aspect, from butchery to baking. His unique philosophy involves taking "dishes that are nostalgic" and imbuing them with "his twist and excellent produce," creating a style he affectionately calls "‘refined grandma’ cooking"—a balance of comforting familiarity and elevated culinary artistry. His approach to flavor and plating is distinctly produce-led, aiming to celebrate the "landscapes and ingredients of the region." He expertly integrates foraged elements, reflecting a profound connection to his local environment and its seasonal offerings. The resulting dishes are designed to be both visually appealing and deeply flavorful, with each component thoughtfully placed to highlight its quality and contribution to the overall experience. A standout example of his technical mastery and creative vision is a duck dish inspired by the Yorkshire moorlands and the film *Kes*. This creation celebrated the kestrel's habitat, featuring "nice local ducks, roasted them and layered them with wild mushrooms and fresh preserved figs." The dish was further elevated by being covered in "a powder of seven or eight different dried preserved leaves, mushrooms, fruits from the moorlands, wild garlic, fig leaves, cherries and elderberries that had been picked from the moorlands, pickled in juniper vinegar and utilising the whole duck." Keeble expressed significant pride in this dish, confirming it would "comfortably fit nicely on the menu" at Mýse.

Career

• Chef (initially Pastry) at Lords of the Manor, Cotswolds, Gloucestershire
• Chef at The Wild Rabbit, Kingham, Oxfordshire
• Chef at Ynyshir, Near Snowdonia National Park, Wales
• Head Chef at mýse, Hovingham, Yorkshire

Mentored by Richard Edwards (first head chef at Lords of the Manor).