Jonny began working in kitchens when he was 16, helping at a local pub on weekends while studying for his GCSEs. He studied professional cookery at The Angela Hartnett Culinary Academy at Havant and South Downs College for three years, also working part-time at Amberley Castle.

After finishing college, he moved to London to work under Steve Groves and Michel Roux Junior at Roux at Parliament Square. Since the pandemic hit, Jonny has been fortunate enough to work at Gravetye Manor, where he has progressed from a demi chef de partie to his current role as sous chef.

A family influence

His culinary journey began because his mother teaches food technology at a secondary school, so he has always been surrounded by cooking and creativity in his family. If he hadn’t become a chef, he thinks he would have pursued a career as a traffic police officer.

The person who has inspired him most is his college lecturer, Iain Baillie; he taught him a great deal and provided strong support, pushing him to experience some amazing opportunities. Additionally, Adam Smith and George Blogg at Gravetye Manor have offered invaluable support, knowledge, and time.

Competition success

He feels very relieved and happy that his entry was good enough to reach this year's Young National Chef of the Year final. By being part of this event, he is determined to push his abilities and see where this can take him. He also respects the competition, as it is well recognised, and some amazing chefs have won it.

Winning the title of Young National Chef of the Year would mean a great deal to him, as he would see it as a milestone in his career and recognition for the hard work he puts in every day at work. It would open more doors for exciting opportunities and hopefully propel him further in his career.

Menu inspirations

The inspiration behind his menu was to use very local produce that is in season, allowing it to shine while keeping it simple and refined. For his starter, he will be creating a light filling for the pasta using locally sourced Golden Cross goats’ cheese and basil. This will be served hot with semi-dried/marinated tomatoes and a warm consommé with basil oil poured at the table. The dish will be garnished with thin tomato slices, allium flowers, basil leaves, and crisp tomato skins.

The Norwegian halibut for his main course will be slowly cooked in beurre noisette to avoid drying out and topped with thinly sliced shiitake mushrooms. It is served with a roasted caramelised cauliflower slice and an aromatic shiitake gel. The beurre blanc is made using a stock from the fish frame and finished with a selection of smoked fish roe.

His dessert will be a large baked choux bun filled with a white chocolate ganache, flavoured with meadowsweet, woodruff, vanilla, and tonka, along with honey-poached quince and a quince sorbet. The choux will be glazed in a honey and quince nappage and topped with meadowsweet flowers, thyme leaves, and bee pollen. The dish will be finished at the table with a quince pouring sauce containing some of the poaching liquor.

Culinary heroes

When asked about chefs he would like to work for, he finds it difficult to choose, as there are so many. He would have to say either Daniel Humm, Brett Graham, or James Knappett, as these chefs exemplify dedication and refinement at the highest level.

In ten years’ time, he would be extremely happy to be working in his own restaurant, cooking food that he loves—and even better if he has won both Young and Senior National Chef of the Year.