My first experience of the trade was as a glass collector in Coventry’s busiest pub at the age of 14 whilst at the same time working in Coventry market on a fruit and vegetable stall – fantastic times and that's when I realised food and drink was for me.
In the 70’s and 80’s Coventry had one of the best catering colleges in the country so I embarked on a OND in Catering which led to a degree course in hotel management. Part of the degree was a 6 month intern in a top class hotel in Bavaria. This gave me a taste for what food and drink meant to passionate people – customers and fellow professionals alike.
As soon as I finished my degree course I went straight back to Bavaria for two years and worked my way to head waiter in an Alpine hotel. After two years I thought it was time to come back and pursue my management dreams so it was off to sunny Devon to manage the Salston Hotel in Ottery St Mary.
I was then approached to open a closed pub in Ottery St Mary – The Masons Arms. After two successful years a bigger challenge was needed. The Montagu Arms Hotel at Beaulieu beckoned and a wonderful time was had in the New Forest but I was missing pubs where real people went and had fun. In 1990 I won the UK Egon Ronay Pub of the Year at the Silver Plough, Pitton near Salisbury.
In 1992, with very limited funds, I bought the freehold of the Jack - a tired and dilapidated roadside pub. With the A30 bypass pending everyone told me it was a disaster waiting to happen. The rest is now history and after 24 years of hard work, over £6 million spent on local food alone, two kitchens and three refurbishments we are still going from strength to strength.
After serving an apprenticeship under the tutorage of Shaun Hill at Gidleigh Park, I took over the Jack kitchen in 1994. A year later we became one of the first pubs to achieve 2 AA rosettes - an award that we have maintained ever since. In the years since I have won the Professional Class of the 'South West Chef of the Year' competition and trained 3 other subsequent winners as well as the 'International Pastry Chef of the Year.'
Along the way the pub has won praise from Michelin, The Good Food Guide and Alastair Sawday whilst featuring in the UK’s Top 100 Restaurants and the UK's Top 50 Gastropubs. In the last 18 months we have been named both 'Gastro Pub of the Year', 'Creative Business of the Year' and launched our first cook book.
My wife Joanne is the Manageress here at the pub and outside of work we are proud parents to Charlie and Max. For the last six years I have worked extremely closely with West Hill Primary School teaching the children all about food miles, freshness and seasonality.
2017 marks the beginning of both my 23rd year here at the Jack and the beginning of our 25 year celebrations in May!
I began to get into the catering industry at the age of 14 with inspiration coming from my teachers, parents and books. In high school I worked in a few different parts of the industry, my favourite being at Michael Caine’s Abode. From there I went to work at @Angela’s Restaurant in Exeter until my GCSE’s. After completing those I progressed to Catering College in Exeter before starting as an apprentice with St Olaves Hotel. Soon after I was working with the Rodean of Kenton before joining the team at The Jack In The Green.
I want to absorb all they have to offer in terms of great food and recipes before moving on to learn more great things elsewhere and one day run my own fine dining restaurant. I have learnt that I will always be learning on my professional journey and that is my goal as a chef.
A well travelled and rosy cheeked rugby aficionado running one of the most exciting pubs in Devon – Irresistible!
Expect good local brews on tap and a crystal clear philosophy to serve only the best Devon produce. Both restaurant and pub, the Jack has been Michelin and Good Food Guide Recommended and oozes honesty, panache and that rare four letter word – CARE.
Seasonality comes through in every dish. Ruby Red beef, Talaton porkers and Poll Dorset lamb from Whimple. All get the star treatment. Pub grub classics are given a delicious kick up the backside and the kitchen flex their creative muscles across modern, innovative menus. Look to the chalkboard for daily specials like hand dived scallops from Lyme Bay.
Menus are innovative with just a touch of alchemy. Pinned down to a description they’re Modern British. Value for money is constantly at the forefront of our minds. Throughout 2017 the 'Totally Devon' menu will stay fixed at £30 for three courses and it’s also worth remembering that all our mains come complete with seasonal vegetables and potatoes.
Born in Essex but raised in Devon, I can safely say the move south is one of the best decisions our family ever made. Starting my career in Catering and Hospitality at the age of 14, as soon as I finished my A-Levels I found myself in a Sales and Marketing position at a Hotel. I’ve kept myself involved in hospitality ever since and never once looked back.
In the past 18 months I have done my fair share of travelling, going as far as the beautiful Marlborough Vineyards of New Zealand which helped me to expand and broaden my knowledge of good wine. Ever since I joined The Jack in the Green in 2014 I have been incredibly lucky to work with such a talented team and now find myself as an integral part of Front of House.
As the business quickly approachs a time of celebration by reaching its 25 year anniversary the future here continues to look very exciting.
After taking an interest in cooking at an early age, following school I attended East Devon College where I gained my NVQ levels 2 & 3 in Catering. During this time I did work experience for 2 months at Rick Stein’s Seafood Restaurant in Padstow where I developed various skills with a variety of fish and gained a lot of invaluable experience.
I started at The Jack in the Green 4½ years ago again after doing work experience and am relishing the prospect of furthering my career here. When I am not at work I enjoy watching the Exeter teams playing football and rugby.
I’m a Chef de Partie here at the Jack and am in charge of salads, garnishes and cold starters. I was born in Honiton and have grown up in this area of East Devon. My love of food began at an early age when I used to go fishing with my Grandad and cooked our catch for dinner. This inspired me to learn more about cookery.
I started my career at the age of 14 at the Halfway Inn and undertook an in-house apprenticeship when I was 16, which I have continued here at the Jack. I am about to begin my Professional Cookery NVQ Level 3.
In the next five years, when I have achieved my qualifications, I see myself progressing at the Jack and moving up through the ranks to be a better chef and increase my skill base.
Originally from Port Elizabeth in South Africa, my family and I moved to East Devon in 2001 - it is now a pleasure to call this part of the West Country my home. I’ve been at the Jack for 4 years and loved every minute of it. Before hospitality I followed my dreams of being a professional cricketer, studying in Taunton at Richard Huish College whilst playing in the Somerset Cricket Academy for 2 years.
Food has always been the focal point in my personal life as well as my social life. Being one of four children supper time was always a big occasion in our family home. In South Africa there is nothing better than a ‘braai’ or barbecue. From the prep work in the kitchen, cooking the meat and especially the socialising, I loved every aspect. This in turn led me to help cook on most evenings and would inadvertently set me onto a path in the hospitality industry.
I hope to continue my career at the Jack for the foreseeable future and strive to maintain the high standards we all set ourselves. One day my aim is to run my own restaurant and I could not have asked for a better apprenticeship.
I began my catering career working for Paul part time whilst attending Catering College. Now some 25 years later, I still relish the challenge of working at the Jack as part of an energetic team always pushing for the next level.
Six years ago Matthew and I got married and we now live in Ottery with our two boys Max and Charlie who keep us busy and entertained when not at work. We all enjoy our trips abroad and making the most of precious family time together. As an integral part of the Front of House team here in the restaurant, I feel proud to be part of the Jack's acheivements and look forward to what is to come.
I started working at the Jack in October 2016 and have enjoyed every moment of the experience so far having previously never imagined that I would become a chef. It was not until my Dad urged me to pursue this hobby of mine that I became obsessed with it.
I have now completed levels 1, 2 and 3 at College and done work experience both in Germany and London. Along the way I have worked in pubs, restaurants and big busy hotels. Now, I feel my career is on the up and will keep growing if I continue to challenge myself and take on new responsibilities - it is easy to learn when the team around you have such an appetite for what they do.
I got into Catering at the age of 13 via my first pot wash job. Back then I used to watch the chefs plate up lovely looking dishes and from that moment I knew the Catering industry was the perfect fit for me.
I have since completed my level 1, 2 and 3 in Professional Cookery and also my ABC Patisserie qualification. I did my work experience here at the Jack and it is now where I want to stay and progress. I have already learnt a lot and hope to learn more from the team around me. In my spare time I am a keen photographer and like to use my social media to show off some of the dishes I have created.