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Jason joined The Raven in June 2013 from The Saracens at Hadnall, Shrewsbury. His psyche is thoroughly embedded in all things culinary and his enthusiasm, talent and passion for cooking is inspirational. Jason loves nothing more than the unexpected arrival in the kitchen of some seasonal, often foraged local produce– perry pears, ramsons, rainbow chard, berries – all gleefully received and incorporated into wonderful dishes.
Jason appeared in this years BBC Great British Menu and received a near perfect 9/10 for his main course from celebrity chef Marcus Wareing.
Now back at the Raven Jason shares with you a selection of his recipes with the first of these being 'The Humble Carrot Transformed into a Show–Stopper!'