Jason has been Head Chef at The Raven since June 2013. 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 the BBC's Great British Menu in both 2014 and 2015 representing the central region. In 2014 Jason was fighting for a place to cook for the 70th anniversary of D-Day and he received a near perfect 9/10 for his venison main course from highly acclaimed chef Marcus Wareing. In 2015 Jason fought for the chance to cook at a glorious banquet marking 100 years of the Women’s Institute at London's historic Drapers Hall. Jason's inspiration for the dishes on the 10th series of GBM was from is mother and mother and he worked to develop their home-cooked classics and turn them into modern masterpieces.
Jason is often out and about displaying his skills with demonstrations at events such as the Ludow and Shrewsbury food festivals.
Jason shares with you a selection of his recipes: