28 October 2025
Blog

Jaden Dunn: National Chef Finalist

The National Chef of the Year finalist shares how seasonality, storytelling, and local produce shape his creative plates.

We’ve been so proud to support Chef Jaden Dunn on his journey to becoming a finalist in the National Chef of the Year 2025.
Throughout the competition, Jaden used a selection of our fresh herbs, micro greens and edible flowers to bring colour, texture and balance to his dishes.

Known for his calm precision, creative flair and respect for local produce, Jaden perfectly represents what we stand for at Nurtured in Norfolk – celebrating British-grown ingredients and the chefs who make them shine.

After the competition, Jaden kindly shared his reflections with us – from the first spark that drew him to cooking, to what he learned competing at one of the industry’s highest levels.

Jaden Dunn for Cotswold XL Magazine

A Spark That Started at Home

Jaden’s love of cooking began in childhood.

“My earliest memory of cooking is tiny,” he says, “standing on a chair next to my mother’s stove while she stirred something that smelled like home.”

That sense of wonder never left him. Weekend experiments turned into a serious interest, and soon he began training at the British Forces’ culinary school.

“Working long days as a military caterer taught me technique and discipline,” Jaden explains. “Later, working under chefs I admired showed me how to compose a menu, run a kitchen and care for a team.”

Cooking became more than a job — it became his language of creativity and connection.

Rooted, Seasonal and Sensory

When asked to sum up his cooking style, Jaden describes it as rooted, seasonal and sensory.

“Rooted — because I like to honour the flavours I grew up with. Seasonal — because my dishes change with what’s best locally. And sensory — because texture, aroma and the way a dish evolves in the mouth matter as much as flavour.”

It’s an approach that mirrors our own ethos here at Nurtured in Norfolk: let the produce lead. Great ingredients don’t need overcomplicating — they just need care and attention.

Lobster, dashi & carrot

Competing in National Chef of the Year

Reaching the final of National Chef of the Year 2025 was a huge milestone for Jaden.

“It was humbling and a real privilege,” he says. “The process pushes you both technically and creatively. I felt excited, nervous, grateful and a little awed all at once.”

The toughest part? Finding balance.

“The biggest challenge was control – balancing the urge to clutter a plate with the discipline to remove anything unnecessary. Every element has to earn its place.”

His final menu was built around story and seasonality — a reflection of his roots, his technique and his respect for the ingredients he works with.

The Power of a Perfect Garnish

We loved seeing Jaden use our produce in his competition dishes — and his approach to garnishing couldn’t align more with ours.

“I use a quick checklist: does it add flavour, texture, aroma or colour? If a garnish does one thing exceptionally well, it earns a place,” he says. “A garnish should be a whisper, not a shout.”

That mindful approach — using micro herbs or edible flowers to enhance rather than decorate — is exactly what makes his plates so memorable.

Beef Main - All of the Beef & Heart

Looking Ahead

After months of competition prep, Jaden is taking some time to pause and reflect.

“I’m refining the menu at work to include lessons from the competition,” he says. “I’m also planning a short series of fine-dining and comfort dishes with Cotswolds XL Magazine.”

He’s also looking to the future — mentoring young chefs and maybe even creating a small book of essays and recipes that tell the stories behind his food.

Words to Cook By

When asked what advice he’d give to aspiring chefs, Jaden’s answer is full of wisdom:

“Be relentless about learning, but gentle with yourself. Practise whole services, not just recipes. Taste constantly, simplify ruthlessly, and document everything.”

And his final piece of advice sums it all up perfectly:

“Remember why you cook. Competitions can sharpen you, but the lasting motivation should be the love of feeding people and telling stories through food. Stay curious, stay humble, and be kind to the people who work with you.”

Proudly supported by Nurtured in Norfolk

Supporting Culinary Creativity

We couldn’t be prouder to have supported Jaden throughout his National Chef of the Year journey.
His commitment to flavour, balance and British produce mirrors everything we believe in at Nurtured in Norfolk – that the best dishes start with ingredients grown with care and passion.

 

Want to follow Jaden’s next steps and see what he’s creating next?
✨ Follow him on Instagram @chef_jaden_dunn for updates on his journey, behind-the-scenes moments and plenty more inspiring dishes to come.

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