Jake didn’t attend college or culinary school, but his passion for food and hospitality was clear from an early age. He began working in pubs in his hometown of Oxford between the ages of 13 and 17, starting as a kitchen porter. His first real taste of the industry came at The Folly, where he started to see what a career in food could really look like. He knew then that he wanted more and to work at a higher level.

For the past six years, Jake has been part of the team at Woven by Adam Smith at Coworth Park. Coming into a kitchen without formal training meant he had to work harder and faster than most to prove himself and soak up everything he could. But it’s shaped who he is as a chef.

Inspiration to become a chef

Jake’s mum always encouraged him to work in a kitchen as she could see how much he loved working with food from an early age. They’d bake and cook together all the time. His dad, meanwhile, set the example with his incredible work ethic, and Jake has always aspired to match that.

Culinary plans

Jake wants to be part of the change happening in the industry. Chefs are more creative than ever with food, but Jake believes it is often at a personal cost and that mental health in kitchens is still a huge issue. He wants to be part of building spaces where chefs are supported, respected, and able to thrive and that will always be at the core of what he does.

Asking questions

Jake is driven by curiosity and is always asking why. Why is something prepared a certain way? Why does a technique work? Why does nature influence plating? But he also believes at its heart, being a chef is about service and that chefs are here to make people feel cared for and respected.

Becoming a finalist

It was an incredible feeling for Jake to find out he was a finalist. After winning the British Culinary Federation’s Young Chef of the Year, this felt like the next big step. He was excited and honoured to be given the opportunity and he’s determined to make the most of it.

This year’s brief

Jake was buzzing when he saw monkfish on the brief as it’s one of his favourite fish to cook, especially on the bone. The chicken dinner brief also got him excited as it’s such a humble and familiar dish, which gave him room to keep it true to its roots while exploring ways to elevate it. He’s been focused on pastry and bakery for the past 18 months, and so he’s feeling confident about delivering a standout mousse-based dessert.

The starter is inspired by Jake’s time on the fish section at Coworth Park, where they’d barbecue whole monkfish tails. He loved pairing the trims with a classic beurre blanc as a chef’s snack as it’s simple, traditional, and full of flavour.

One of Coworth Park’s most iconic snacks is the ‘jellied eel’, a yuzu-smoked eel soup that always surprises guests with its depth of flavour. That dish inspired Jake’s smoked mussel sauce, and he wanted to capture the same sense of unexpected delight and layered complexity in his own way.

For the main, Jake built his own refined version of a roast chicken dinner, with his take on bread sauce, crispy ‘roasties’, and seasonal vegetables. His dessert draws from his last competition entry, a trifle-inspired apple crumble made with perfectly in-season apples.

Culinary role models

Jake’s executive head chef, Adam Smith, has been hugely influential. He’s shown Jake how food can tell stories, and how professionalism and respect go hand in hand in the kitchen. Jake also really admires Adam Byatt and Gary Jones as their approach to classical French cuisine and leadership is something he strives to emulate.

Continuously learning

Without formal training, Jake has had to push himself constantly to learn on the job. He’s always practicing and repeating techniques until he gets as close to perfect as possible. Travelling, discovering new cuisines, and understanding different methods fuels his creativity. A drive to keep evolving is what keeps him going.

A platform for growing

Winning the title of Young National Chef of the Year would mean everything to Jake. Not just to win, but to prove to himself what he’s capable of. Competing at this level is already a huge step, and if he wins, he hopes to use it as a platform to continue growing, not just for himself, but to help shape the future of the industry.

A simple dish

Jake’s favourite dish to cook is steak Caesar salad as he thinks when it’s done properly, with homemade dressing, perfectly cooked steak, and crunchy sourdough croutons, it’s deeply satisfying. Whilst it’s simple, there’s an art to getting every element just right. That love and attention to detail makes all the difference.

Career advice

The best piece of advice Jake has received so far in his career is: “When you’re starting out: just listen. Absorb everything. You’ve got to love what you do, want to be there, and always stay humble.” That mindset has propelled him further than he ever imagined.