Jake Craughwell

I’ve Been Working In Kitchens Since The Age Of 13. Started Out As A Pot Wash For The Legendary Marco Pierre White. From Scrubbing Pots I Worked My Way Up To Being Able To Assist In The Kitchen.

By The Age Of 16 I Left Newbury And Headed For London. I Studied At Westminster Kingsway College And Got Accepted Through The Royal Academy Of Culinary Arts Apprenticeship Where I Worked Under Chris Galvin At Bistrot De Luxe.

At 19 I Moved Back To Newbury To Work For John Campbell At The Woodspeen, Starting As A Chef De Partie And Eventually Becoming Head Chef Of A Michelin Star Restaurant Aged Just 24.

I Then Joined Henry Kremer-Ireson In The Opening Team Of Damson Restaurant, Together With Henry Building The Restaurants Identity And Developing The Menu To What It Became.