The meteoric ride and rise of Jamie's last 4 years has seen him as Head Chef of both The Castle Hotel, Taunton and The Lower Slaughter Manor, Cheltenham. Here he was charged with bringing these loved locales up to the Michelin level standard he inherited through his training with Thomas Keller of world renowned The French Laundry, California; Gordon Ramsay at three of his restaurants and with Michael Caines, leading Chef of south-west England.
All of this excitement allowed Jamie very little time to reflect and meditate on the philosophic essence of food and nutrition. Something that would come to define the distinctive and specialised way that he now works.
From an early age, he had an abiding interest in, and appreciation of the vital aspects of nature's cornucopia. Born and raised in west Ireland, he would often forage for rare mushrooms and wild and edible flowers. Surrounded by such an inspiringly diverse and abundant landscape meant that natural food, localism, freshness and seasonality are authentic and consistent points of reference for his work and creations.
It is no coincidence that Jamie is currently studying holistic cookery.
Drawing on his knowledge and experience, Jamie is developing techniques, dishes and a range of products with the ultimate goal of opening his own restaurant and inspiring people with healthier food. Jamie is currently showcasing his products and dishes through select pop-up dining events, workshops, restaurant consultancy and collaborations with holistic practitioners both here in the UK and worldwide.