Luke French

Chef Luke French's culinary philosophy is deeply rooted in a passion for delicious, ingredient-driven cooking, heavily inspired by East Asian flavors and the minimalist, natural approach of New Nordic cuisine. He describes his style as "self-taught and true cooking from my heart," having evolved beyond early experiences in top kitchens like The Fat Duck and Midsummer House to forge a distinctive, unconstrained ethos. His primary inspiration is nature, leading to a profoundly seasonal menu that can evolve multiple times a day based on ingredient availability. French is committed to utilizing "really good ingredients," treating them simply to allow their inherent qualities to shine. This involves close collaboration with a network of local Yorkshire suppliers such as Sheffield Honey, Wortley Wagyu, and Mick Newman for fresh coastal fish. He champions foraging in the Peak District and actively engages with local growers, even accepting produce from guests' allotments. Preservation and fermentation are key techniques, ensuring a well-stocked larder that informs dish development and minimizes waste, particularly during leaner seasons. Sustainability is a foundational pillar of JÖRO, a commitment reflected in every aspect from embracing "wonky veg" to eliminate food waste, to careful supplier selection based on ethical practices, and a focus on reusable or recycled packaging. His tasting menu format is deliberately designed to reduce meat consumption and promote a balanced, vegetable-forward approach. Beyond the plate, French extends this ethos to crockery repair using Kintsugi. Ultimately, his vision is to create unique dining experiences, driven by taste and a respectful, natural presentation of ingredients, while fostering a positive work-life balance for his team and aspiring to earn Sheffield's first Michelin star. Chef Luke French's culinary approach is a refined synthesis of modern British sensibilities, the ingredient-driven simplicity of New Nordic cuisine, and a profound influence from East Asian flavors, particularly Japanese. His technical mastery is demonstrated through an emphasis on natural presentation, where ingredients are allowed to "sing for themselves," avoiding overly precise or identical plating in favor of an organic, evolving aesthetic. Key techniques include barbecuing, extensive preservation and fermentation, and the precise application of flavor agents like Timut (Nepalese pepper) for its unique citrusy, numbing qualities. The kitchen operates with a "delicious first" mantra, eschewing rigid rules in favor of taste. French integrates an impressive array of Japanese ingredients, sourced with an emphasis on unparalleled quality through suppliers like SushiSushi. His pantry features multiple misos, artisan mirin, various soy sauces, A-grade nori, wasabi, and pickling koji, which are fundamental to his flavor profiles. Signature dishes exemplify this fusion: the "Norwegian Cod black garlic & fermented cabbage taco" showcases an Asian-inspired bite, while the "Barbecued Yorkshire asparagus with pickled blackcurrant shoots and pickled spruce jam" (later evolving with burnt butter, summer truffles, and fermented cep vinaigrette) highlights his seasonal and adaptable use of local produce. A notable dessert, the "Strawberry dish," combines Yorkshire strawberries with wild rose, lemon verbena oil, and a meringue infused with Timut pepper, creating a multi-sensory experience that balances sweetness, acidity, and a distinctive textural spice.

Career

• Kitchen Porter at Various kitchens, Cambridge
• Chef at Leading kitchens, Multiple locations (UK & Asia)
• Head Chef at The Milestone, Sheffield
• Chef-Owner/Head Chef at JÖRO, Sheffield

Mentored by Gordon Ramsay.