Who is chef Jack Bond on Great British Menu 2026?
With Great British Menu 2026 returning this week on BBC Two, we find out more about chef Jack Bond, who is competing in the opening North West heat.
Jack is a Michelin-starred chef and head chef/owner of The Cottage in the Wood in Braithwaite, near Keswick in the Lake District. He first competed on Great British Menu in 2025, progressing all the way to finals week, and returns in 2026 determined to go one step further.
Originally from Crosby, Liverpool, Jack began his culinary career at just 15 years old as a kitchen porter. Those early years in professional kitchens cemented his ambition to pursue cooking at the highest level.
From Marcus Wareing’s kitchens to New York
Jack’s professional grounding came within Marcus Wareing’s restaurant group, where he spent several years progressing through the brigade at The Berkeley in Knightsbridge.
Starting as chef de partie, he worked his way up to junior sous chef and later sous chef, developing classical technique within a two-Michelin-starred environment.
He later spent time at The Gilbert Scott in London before moving internationally to work at Eleven Madison Park in New York. The experience in the US exposed him to a different style of fine dining, one focused heavily on precision, detail and ingredient-led cooking at the highest global standard.
Returning to London, Jack joined Davies and Brook as executive sous chef before moving to Restaurant Gordon Ramsay as sous chef, further refining his understanding of Michelin-level consistency and leadership within elite kitchens.
Immediately prior to taking on his own restaurant, he served as head chef at Gilpin Hotel & Lake House in Cumbria, strengthening his connection to the region he would soon call home professionally.
The Cottage in the Wood and Michelin success
In 2024, Jack and his wife Beth took ownership of The Cottage in the Wood, the Michelin-starred restaurant overlooking Whinlatter Forest in the Lake District.
Within their first month at the helm, they successfully retained the restaurant’s Michelin star under Jack’s kitchen leadership. The restaurant also holds three AA Rosettes.
Jack’s food at The Cottage in the Wood is deeply influenced by the surrounding Cumbrian landscape. Seasonality sits at the heart of the menu, with dishes shaped by locally sourced produce and the natural rhythm of the region.
Sustainability is central to his ethos. He places strong emphasis on reducing waste and making careful, creative use of ingredients often overlooked or discarded. This approach reflects both environmental responsibility and technical resourcefulness, aligning with the values increasingly shaping modern British fine dining.
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Jack Bond on Great British Menu
Jack first appeared on Great British Menu in 2025 representing the North West. He became the first chef from his heat to progress to finals week, seeing off competition from Eddie Shepherd, Livia Alarcon and James Hill.
Although he narrowly missed out on cooking at the banquet, his performance established him as one of the standout chefs from his region.
He returns for Great British Menu 2026 with greater experience and renewed determination.
This year’s theme celebrates British movies and movie makers, with the banquet taking place at St George’s Hall in Liverpool. Jack’s menu draws inspiration from actors and films connected to the North West, linking regional storytelling with the cinematic brief.
With previous finals week experience behind him, he enters the competition with both confidence and focus.
Awards and industry recognition
Beyond television, Jack has received significant recognition within the hospitality industry, notably at The Staff Canteen Awards.
He was crowned The Staff Canteen Member of the Year in 2024 and won TSC’s Sustainable Business of the Year in 2025.
These awards reflect not only his culinary ability but also his commitment to responsible restaurant leadership and sustainable practices.
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