Chef Jakob Grant
Chef At Home In Deal
I have been cooking in restaurants for the past 5 years, more recently I was part of the opening teams for Sargasso in Margate and Bouchon Racine in London, two of the most impactful openings in recent times.
My cooking philosophy revolves around the principles of using the best seasonal produce alongside good technique to put together well balanced dishes, without excessive bells or whistles.
More about me
For me, cooking is...
What I think about everyday, I genuinely love cooking, I'm always having a nose at the fish and meat counter, noting what looks particularly great.
I learned to cook at...
Sargasso, The Rose Inn Wickenbreaux, Folkstone Wine Company, Bouchon Racine
A cooking secret...
Taste, taste, taste
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