Introducing Jack Marshall's Hints & Tips
Introducing Jack Marshall's Hints & Tips
We are delighted to introduce Jack Marshall, our Premier Sous Chef who joined the team late last year and will be sharing his culinary secrets at a series of six workshops this year in the Granary Restaurant.
The sessions are devised to give home cooks and foodies both a practical guide and inspiration and will take place in the Granary Cafe followed by a two-course lunch in the Granary Restaurant. Each session is based around a demonstration on a chosen theme and guests are encouraged to ask questions, sample the delights on offer and leave with a recipe pack to take home.
Dates for your diary
Thursday March 14th – Spring Flavours
Thursday 18th April – Estate to Plate
Thursday 20th June – Summer Easy Eating
Thursday 19th September – Game
Thursday 17th October – Autumn Flavours
Thursday 14th November – Festive Feasts
Meet Jack Marshall
Jack joined the Weston Park team after impressing during an agency stint in the busy festive period. He had previously worked at some of London’s top restaurants including The Ned, Duck and Waffle and The Dorchester.
Jack was born in London but his family re-located to Bridgnorth in Shropshire when he was two. His catering career started by washing up at The Habit in Bridgnorth, before earning his qualifications and working his way through the ranks and through the kitchen sections.
After time travelling across Africa, Kenya and Tanzania, Jack worked in kitchens in Europe before returning to the UK.
He said: “I fundamentally believe in working your way up and gaining valuable experience along the way. The turning point for me was working at The Nut Tree in the Cotswolds, where they had a very refined farm to fork ethos, and used what they were growing – it really made you appreciate the origins of food.”
Before returning to Shropshire, Jack worked at the Dorchester. He has also worked with Marcus Wareing and Gordon Ramsay, and was especially impressed by Hélène Darroze at the Connaught.
He added: “When I arrived with the agency I felt so welcomed by the whole team at Weston. They are a bunch of really nice people and that makes such a difference to where you want to work. I love the walled garden and using the freshest and finest ingredients. I am looking forward to working with the gardens team to further embed our estate to plate ethos in our dishes.
“Seasonality is king and when you have fresh produce just waiting for you it’s amazing what you can create.”
“Another thing that attracted me to the role was the fact that Weston is an independent charity and that we all play a part in sustaining the estate and preserving it for future generations to enjoy.
“I am naturally a bit nervous about standing up in front of everyone but I am looking forward to sharing some ideas with guests.”
Head Chef Anna Jones said: “Jack has worked at some fantastic well-renowned establishments in his career, and I am delighted that he has joined the team and will share his hints and tips for creating delicious dishes.”