Co-Founder 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.
More recently Jack became Creative Partner at Earthly, a collective of brilliant creative brains who want to help imagine a brighter future for our species and the planet. They aim to reclaim advertising spaces with better messages. To persuade folk to consume a little less of what they don't need, and more of what they do.