16 March 2018

Q & A with Jamie Coleman

How long have you been cooking and what made you decide to be a chef?

I started cooking 10 years ago, studying NVQ at Petroc college North Devon, I remember I when I feel in love with food, was at a family Christmas the year my nan sadly passed away. The atmosphere wasn’t festive or exciting as it should off have been. We were in a pub in London and I walked into the kitchen and asked if I could help, so at the age of 13 I was in this kitchen helping to peel sprouts and the day which seemed so terrible actually started to be fun.


Can you talk us through your style of cooking?

Being taught the traditional French methods, I feel my style uses the grounding of the basics but brings in my own spin. Using great produce and technique.


Which chef has influenced you most during your career?

Many chefs have influenced me but I’d have to say Michael Caine his philosophy on food is amazing and his understand off getting the most out of a product.


What are your favourite garnishes to use when plating up?

I enjoy cooking with the seasons but my favourite garnish is definitely using herbs to enhance the flavour of the dish.


What is your favourite product to work with?

Favourite product is salt and butter, lots of butter.


What does the future hold for you as a chef, what is your ambition?

I hope to own my own restaurant and cook great food that people will enjoy!