​​ALLIUM

Born in Leeds, Jimmy decided to do his school work experience in Leeds' only Michelin star restaurant at the time, Pool Court at 42 and Brasserie 44, The Calls in Leeds.

It was here working under head chef Jeff Baker that Jimmy's passion for food began.

 

Over the years Jimmy has travelled to the Far East, Australia and New Zealand, Europe and North America. During his time in these countries Jimmy sampled and worked with an array of different produce and techniques. 

 

More recently Jimmy has had the opportunity working for Mark Hix in his London restaurants, where he got to work with the best of British produce. Here's what he had to say on his time there:

 

"No two days were the same, everyday a new ingredient came into the kitchen, whether it was a different cut of meat, type of oil, sea salt, a foraged herb/vegetable or even an egg. I never knew there were so many eggs to use. Mark's style can be seen by many as very simple but very effective and I believe this is the way food should be enjoyed."