Jack Adair Bevan | How Do You Rethink Traditions?
“This idea that food is a living thing, wine is a living thing, and that all the people that work on the land are living things as well. If they're happy and if they do it in the right way, and if they treat the animals properly then you end up with a happy product.”
Jack is a quarter of The Ethicurean, a beautiful restaurant within a Victorian walled garden in Somerset. Hailed as the UK’s answer to Noma, the team forage, ferment, hunt and cure the majority of their menu with fresh produce grown in view of the restaurant on site. Their cookbook, published in 2013, received critical acclaim. Jack has won a number of awards for his cocktail making that focuses on British ingredients and foraged elements.
Along with his three friends, he launched The Collector Vermouth, in November 2014, made from herbs grown in the walled garden and botanicals picked on the Mendip Hills in Somerset.