Member of the Month March 2024: Jack Bond

Here at The Staff Canteen, we feature a different member every month we think deserves to be celebrated - this month’s winner is jack bond.

As thanks for being a regular contributor to The Staff Canteen, Jack will receive an item of TSC merch, a TSC mug and will be entered in our Member of the Year 2024 competition. 

Member of the Month feature is brought to you in association with The Staff Canteen App, CHEF+ (available on IOS and Android)

Jack has been a member of The Staff Canteen since August 2023.

>>> Find out more about Jack and follow him 

Current Place Of Work/Position?

Head Chef at Michelin-starred The Cottage In The Wood, Lake District

What is your cooking style and what should people expect from the food on your menu?

My style is lead by nature around the restaurant. I keep the dishes looking natural and simple, but packed with flavour. I like to make seasonal ingredients work hard, and get the most out of each element as possible, reducing waste.

What is your favorite dish to cook and why?

My favourite dish to cook is Orkney scallop, smoked eel, matelote. We use the whole eel in this dish: the bones are roasted to create the matelote sauce which is finished with the flesh and pickled mustard seeds, the skin is infused to make a custard that the scallops sits on. We roast the scallop until caramelised on one side, and smoke and dry the roe into bottarga which is grated on the top. This is all served in the shell the scallop arrives in. I like the heavy, umami, red wine and pickled sauce with the sweet scallop.

Name a food item/dish/ingredient that isn’t considered “cheffy” but that you love to eat

I can't live without hot sauce, it's the perfect condiment and I'm yet to find anything that isn't improved by it. I like to make my own and try interesting flavour combinations. 'Sriracha' and 'Frank's' also do a pretty good job!

What do you like about The Staff Canteen app and website?

The Staff Canteen creates a community amongst chefs to inspire each other. I like to hear the stories in other kitchens and see a glimpse of other restaurants when they do takeovers.

What are your plans for the future?

My wife and I have started operating The Cottage since January, so we're just at the start of something very exciting. Our main aim for the future is to become as sustainable as possible in every aspect of the business, create an inclusive team culture and continue to build on the reputation the owners and chefs before us have created.

What is the most important lesson you’ve learnt as a chef?

The importance of teamwork and collaboration. Everyone has a huge role to play from the dining room to the kitchen porters. And the kitchen isn't about the head chef, it's using everyone's experiences and knowledge to create an innovative and progressive menu which can react quickly to the ever changing seasons.

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