Jon's career path was a direct A to B as he studied engineering and marine biology at Swansea University. However, after his time at university, he realised that cooking was where his passion was, so he returned to Cornwall to pursue a career as a chef.
He spent the following years working in establishments around Cornwall, finally landing a position at Rick Stein's Seafood restaurant in Padstow. He stayed there for three years, honing his skills and gain an appreciation for Cornwall's finest local produce.
Jon moved to London in 2013 and started a job as a commis chef at Dinner by Heston Blumenthal. He has since worked his way up through the ranks, taking on the role of head chef in 2019 when Ashley Palmer-Watts left the restaurant group.
'Meat Fruit'
Dinner by Heston
After developing dishes inspired by Britain’s past, Heston Blumenthal opened Dinner by Heston in 2011 in the Mandarin Oriental Hyde Park.
The idea behind the restaurant was to find a common ground between Heston’s two other restaurants, The Hinds Head in Bray and The Fat Duck, drawing on Britain’s history as the backbone for the food and the concept behind the restaurant.
Dinner received a Michelin star within its first year of opening, followed by a second in 2014.
Food Style
Inspired by historical recipes from 300, 400 and even 500 years ago, Jon and the team’s goal with Dinner is to emulate these recipes with a modern twist.
The kitchen team are in contact with food historians and researchers to garner an accurate representation for the food, drawing further inspiration from Heston’s Channel 4 TV show, Feasts, which saw the chef recreate famous period dishes and feasts for 21st century diners.
What the guides say...
Michelin Guide
AA Restaurant Guide
Good Food Guide
Harden’s
The food at Dinner has gradually evolved since it first opened, and now offers more ‘refined’ dishes that are bolder and cleaner.
Advances in technical abilities have also driven the way the dishes are now prepared and presented, reflecting the restaurant’s growth from when it first opened its doors over a decade ago.
Popular dishes on the menu include Meat Fruit (c.1500) which is Mandarin, chicken liver parfait & grilled bread and Tipsy Cake (c.1810).
Early Grey Smoked Salmon
Despite the name, Dinner is open for both lunch and dinner seven days a week. Working alongside Jon in the kitchen are just over three dozen chefs chefs who work four days a week, and 65 front of house staff including the wine team.
Other ventures
Since the opening of Dinner in London, Heston and former executive chef, Ashley Palmer-Watts, launched a second Dinner, this time in Melbourne, Australia.
Along with this, Heston has also opened a third Dinner which is in The Royal Atlantis Resort & Residences in Dubai.
It opened in 2019, four years after the Melbourne restaurant.
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