Drawing inspiration from an eclectic mix of travel, work and play, James's gastronomy experience has been moulded through a somewhat unorthodox culinary career.
Developing a love for French produce and practices after a number of seasons cooking in the Alps, James took up his first brigade-based job with Soho House group, starting at Dean Street and then to re-open Ketner’s Town House before returning to travelling for further inspiration.
A spree of Private jobs followed based in the Highlands of Scotland, where he developed a true appreciation and love for the country’s incredible produce. Moving onto Micheline stared Alchemilla to cut his teeth in one or the countries best restaurants, James discovered his love and appreciation for the intricacies of fine dining.
During this time, he co-founded Palette Dining, an art based fine dining Pop up focusing on the connection between art and food. James's next endeavour founded in lockdown was Hash Hut, a Hash Brown focused street food concept operating in sporting arenas, festivals and events. Eager to fulfil his fine dining passion, James still cooks for Private clients and runs pop-ups and residencies alongside Hash Hut.
Last year, (2023) James competed in Season 16 of MasterChef the Professionals, reaching the semi-finals.
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