Rising Star: John Watts

Chef and Author

After being sent to prison as an 18-year-old for six and a half years, cookery rescued Jon Watts and helped him turn his life around. The first person in custody to complete his bronze, silver and gold Duke of Edinburgh awards, Jon went on to work for the likes of Jamie Oliver before setting up his own private dining business. Now amassing millions of followers on his digital channels and through prime-time TV appearances, we caught up with Jon as his first book – Speedy Weeknight Meals launched.

What led you on the road to prison as an 18-year-old?

The main factors were a lack of guidance and feelings of frustration. There were a lot of negative influences around me at an impressionable time, and it was the easy place to find a sense of purpose.

How did your passion for food and cooking begin?

Although I started cooking in the prison kitchen, and then the officers’ mess. My passion didn’t really begin until I started working on day release in a restaurant. I loved the adrenaline fuelled environment, and I was drawn by the passion that the chefs had. I remember seeing fresh herbs for the first time, and all types of vegetables. It was then that I began to fall in love.

What were the key steps in your development and career?

The Duke of Edinburgh’s award was where it began, it taught me interpersonal skills as well as teaching me the benefits of working towards a goal. During my time in restaurants, I had a few chefs who took their time to mentor me. I was always pro-active in asking for help and advice.

Who have been your biggest mentors?

Ian, my first ever head chef. He came into the prison and gave me a lifeline. I’m friends with him to this day, and he’s still there to offer advice, or to have a friendly chat.

How do you create new dishes?

I think about what I want to eat. Then I create whatever that dish may be, but using as simple a method as possible, and always using ingredients I can buy from any supermarket.

I then write down how I think it would go, then I prepare my ingredients, and cook. I am often tweaking the ingredients as I’m cooking, until I have a final dish.

What are your next goals and targets on a work level?

I want my new book ‘Speedy Weeknight Meals’ to become a Sunday Times best seller. I know it’s a bit of a vanity goal, and the important thing is long term consistent sales, but I set my sights on it a long time ago and I want to reach it.

Tell us about your new book

My new book ‘Speedy Weeknight Meals’ has 80 recipes that make dinner times exciting in less than 30 minutes. Each recipe uses ingredients that you can find it any supermarket, or you might even have them in your cupboard at home. They are written in a simple way so that even first time cooks can create something special.