Since his school days, Jason has always been interested in food. His parents owned a restaurant in Dorset, so growing up in the country and by the sea means he is very much at home using local, fresh game, vegetables and fish.

Head Chef – In the past ten years, Jason’s career has been varied and challenging. He has run the kitchen of the Griffin Inn in Fletching, as well as many freelance projects including directors’ lunches for a company in London, ski seasons, weddings, and cocktail and dinner parties.

Wild Food – Jason is also involved in how to survive in the wild, showing people how to catch, skin and cook your animal or fish on an open fire, and gathering other food including wild mushrooms, wild garlic and other edible feasts that grow throughout our countryside.

A Passion for Food – Jason strives to produce outstanding quality and value for money. Coming from a country background, most of his produce is sourced through local farmers and market gardens. All his food is home-made and he produces seasonal menus. Sometimes clients wish to leave the whole menu planning to the caterer, and some wish to be more involved. Jason will chat to you and discuss your individual requirements and preferences.