With a CV that would make many a chef sick with jealousy, Jack Bond spent over a decade learning from the likes of Marcus Wareing, Daniel Humm and Gordon Ramsay in London and New York, as he quietly established himself as one of the most exciting young chefs to watch in the country. Born in Crosby, Liverpool, Jack and his wife Beth took ownership of The Cottage in Woods earlier this year in the UK’s Michelin hotspot – the Lake District. We caught up with Jack to discuss his journey and his incredible year, which has seen him become a hospitality business owner, win three rosettes, retain a Michelin star and even become a father.

When and how did your passion for food and cooking begin?

Growing up I was always interested in what was going on in the kitchen at home and in my friend’s and family’s kitchens. I had some friends whose parents were really good cooks, and I was probably that fairly unusual young kid who would eat and try absolutely everything.

What was your first job in hospitality?

When I was in secondary school and needed to sort out work experience, I didn’t get it organised. Thankfully my form tutor, who taught Food Tech arranged for me to work at a new deli that had just opened in Crosby called The Pickled Walnut. I worked as a kitchen porter, and they showed me a little bit about cooking and I got to see how a business and kitchen worked.

Did it instil anything in you?

The business sold classic British dishes and solely sourced products and ingredients from the British Isles. It was probably what you would call a posh deli. I owe a lot to the owners who took me on as it gave me a great understanding of seasonality and provenance of ingredients from a young age. It also opened my eyes to so many different tastes, flavours, ingredients and products. My epiphany moment was when I was asked to try a savoy cabbage cooked in bacon and cream. I remember being amazed and confused at how something could be so tasty. It set something alight inside and I knew I wanted to cook.

After some time working abroad, was it always the plan to come back to the UK?

My time at Eleven Madison Park gave me a real understanding on how to run, develop and build a team and culture. I wanted to bring that back with me to the UK and hopefully show I was ready to be head chef. Unfortunately, Marcus didn’t see it. I think they knew that something was still missing.

Eleven Madison Park invited me back as a Sous Chef, but I couldn’t get the visa so had to decline. Thankfully, they replied that they were opening a counterpart in London called Davies and Brook and wanted me to be part of it. Dmitri Magi, who I worked under, was given the role of opening the restaurant in Claridge’s for Daniel Humm. We had a custom-built kitchen, and I was able to be part of the process from ground zero. All the work, preparation, training that goes into the opening and bringing a team together – I was able to see it. I quickly realised that this was what I had been missing. I was there for two years and was promoted to the Executive Sous role. When Eleven Madison Park went fully plant-based in New York, they wanted to do the same at Davies and Brooks in Claridge’s but Claridge’s said no so we had to close.

How did The Cottage in the Wood come about?

Beth and I were married in the Lake District and we celebrated at the Cottage in the Wood. Normally, I can have a bit of impostor syndrome, but we were sat there and I thought – this is for me, I’m ready for this. We both felt that if we were to have our own place, this is what it would look like.

We didn’t speak to the owners Kath and Liam about it but strangely we were recommended to them a couple of months later as someone who would be interested in taking over the place. We visited again and it was surreal. It felt like it was meant to be.

In January 2024, we decided with them that we would take over the running of the business. We had a slow handover. Kath and Liam wanted to pass on the legacy to the right people and they had faith in us, but we didn’t have masses of capital. It was a rush to sell everything we owned and get the money and plans together to make it happen. In June, we bought the business, and we have plans in place to own the lease on the space within five years.

Who are your food heroes?

Keith Floyd was a pure genius. He definitely played a role in getting me interested in food. He was a one-off. I loved to see him go into some French lady’s house and tell her she’s doing it wrong, or she can’t cook.

Did you have any mentors?

I owe a lot to Marcus. He taught me the proper side of the kitchen. The hard work. His work ethic is incredible. What he instils on his team is immense but his head chefs – Mark and Shauna Froydenlund – were also central to my development. They looked after me and were there with me from the beginning to the end of the day. I learnt so much from them. Without them, I don’t think I would have stayed, as eight years is a long time.

Describe your cooking style?

It sounds cliché but we try to do honest food. It’s pretty minimalist in how it’s presented. We look outside at what’s around us and that’s what inspires us. Every part of every ingredient has a purpose, so we don’t waste anything and try to make as many different elements out of each ingredient. I get an ingredient and try to make as much from it as possible – purée, powders, gels, sauces etc. When I can do no more, I pass it to my wife who then sees how she can use it on the bar. After that it’s vinegars and then worst case scenario is our compost bins to grow our next batch of ingredients.

What’s the best thing about the hospitality industry?

The friends I have made and the support you receive. The people I have worked with are always there. I can always pick up the phone, tell them my woes and they pick you up. When we took on the cooking in January, pretty much every top chef in the Lake District messaged me to say ‘congratulations, we’re really excited to see what you can do, let us know if you need any help’. That is something that I had never seen before.

What’s the big plan?

It’s hard to think too long term but this year we’ve taken over a restaurant and we’ve retained the star, which was my all-time dream in life. We’ve also picked up three Rosettes so there is no rush. We have exciting plans and there are some changes we want to make. We would like to gradually transform the cottage into something super personal to Beth and I and to create an environment where the team love being there. I want to build on the legacy of this restaurant, do it justice and grow the reputation.

My number two is Guy Ripley who is a super talented guy and an intelligent chef. He was a philosophy graduate who did a 360 and followed passion for food. I worked with him in London before he headed off to Copenhagen and Berlin. He was working in a two-man team in Berlin so similar to us at the Cottage and thankfully he accepted my offer to come and join us. He works ingredients, he knows how to get the best out of them, he has a great sense of taste, flavour, seasonings, combinations and his general food knowledge is incredible.

Find out more

For more information or to book, visit the Cottage in the Wood website.