Jed

Event Chef

Quietly confident, Jed wowed us back in the Spring of 2021 when, for his working interview, he made us a Trio of Summer Fruits ... Strawberry Chantilly filled profiteroles, rhubarb and custard panacotta and a raspberry and white chocolate fondant.

Needless to say he had to join the team!!

Most memorable moment: Reaching the finals of 'Jury's Chef of the Year'. Getting down to the final 10 was a great achievement and having the opportunity to also experiment in the development kitchen was really enjoyable. 

Random fact about you: I hand forge my own chefs knives, many of which I use daily. It's a hobby that started around four years ago and now I have a lot of my own hardware and a forge set up in my garden. 

Favourite dish to cook: Anything where I can experiment with lots of different herbs and spices. A wholesome Chilli is a particular favourite and I also enjoy making the tagine which is on the Barouche feast menu at Rockbeare Manor. 



I also love the challenge of making the warm chocolate fondant from our Regency menu because the timing has to be perfect, especially when you are serving up to 120 wedding guests all at the same time!