As part of our Meet the Chef series, we're talking to some of Cumbria's finest about their lives in and out of the kitchen. This week, it's the turn of Jack Bond, head chef at The Cottage In The Wood
What is your current role and what does it involve?
I am the head chef at The Cottage In The Wood, a Michelin starred restaurant with rooms. Together with my wife I lead the day to day operations, managing all aspects of the business. We’re a small team and so my role is quite dynamic. If not meeting with suppliers, I’ll be in the kitchen most of the day. In the evening the chefs help to serve the food so we can meet the guests.
How long have you been a chef?
I have been a chef since I was 14, so about 18 years.
How did you first get into cooking?
At age 14, we had to do work experience with school. I hadn’t sorted anything so my form tutor, who happened to be the food tech teacher, organised kitchen experience with an outside catering company. I loved it and quickly realised that I enjoyed having a job more than I enjoyed being at school, so much to my parents’ frustration, I left after my GCSEs to pursue a career as a chef.
Where did you learn your craft?
I attended Southport Catering College whilst working part-time.
What was your first job in hospitality?
My first experience was in event catering, for a company called Pickled Walnut. I was lucky enough to cook at venues throughout the North West, and this opened my eyes to the diverse opportunities available in hospitality. I also used to spend a couple of days at The London Carriage Works under Paul Askew in Liverpool.
(Image: Lara Luis)
What is your signature dish?
I like to try and use as much of an ingredient as possible in my cooking, and so reduce waste. On the winter menu we had Orkney scallop, smoked eel, matelote (fish stew). We use the whole eel in this dish: the bones are roasted to create the matelote sauce which is finished with the flesh and pickled mustard seeds, while the skin is infused to make a custard that the scallops sit on. We roast the scallop until caramelised on one side, and smoke and dry the roe into bottarga, which is grated on the top. This is all served in the shell the scallop arrives in.
What’s been your worst cooking disaster?
After about 16 hours of reducing 30 litres of veal stock in a large brat plan, I pressed the wrong button and it all emptied onto the floor
What are your culinary ambitions?
This year, I retained The Cottage’s Michelin star which was a dream come true. It’s made me very hungry to see what the team can achieve. I want to increase our positive outputs and continue to work in a regenerative way. I’d love for us to achieve a green Michelin star, and then two Michelin stars. It’s important to me that the team is continuing to develop, that they are learning and enjoy coming to work. I’m a newcomer to the Lakes and I want The Cottage to be a leading restaurant in Cumbria, known for its warm personality as well as the high standard for food.
What do you like to eat?
On my days off I like to visit other local restaurants. If I’m staying at home, I like to make simple food packed with flavour. In good weather, barbecues are a must accompanied with my homemade hot sauce.
How do you achieve a work/life balance?
We open the hotel four days a week, allowing everyone to have three consecutive, undisturbed days off. We find this is extremely beneficial to our mental health. We have a Patterdale terrier who loves to climb fells so days off usually consist of long walks and rewarding pints.
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