2 July 2018
Chef Profiles

Jacob James Garwood

edible sweet rocket flowers used to garnish lamb dishes

At St. Giles House Hotel we use quite a lot of Nurtured in Norfolk’s products. They add great flavours, colours and elegance to our dishes. They are all such fantastic products and all have strong points and complimenting features. I’m particularly fond of using the lemon balm on fruity desserts. Also, a massive bonus is that they are a local supplier and work very closely and personally with us chefs.

Connect with Jacob James Garwood and discover more of his work at @chefjakegarwood