Jack Bradley Q&A

We take a quick look into the life of Kikkoman Masters 2017 finalist Jack Bradley

Name: Jack Bradley

Age: 31

Current Restaurant: Temple Sowerby House Hotel

Previous Restaurants: Hipping Hall, Pines Hotel, Heathcotes at Longridge

Hometown: Blackburn, Lancashire

Favourite Hobbies: Foraging, collecting cookbooks, playing guitar, reading

Favourite Cookbook: L’astrance, Dabbous, Eleven Madison Park

Favourite Kitchen Gadget: Blok knife

Kikkoman Masters Dishes -

Starter: Cornish squid, soy baked turnips, chicken skin, turnip broth, baby turnip shavings, turnip tops

Main: Flat iron steak, foie gras cured in soy, sweetcorn cooked in caramelised soy sauce, white bean and miso purée, girolles

What is your first food memory: Eating Scotch broth in a cabin on a school trip

Did you grow up in a cooking family: Not exactly, my parents more so now in their retirement

Who has influenced your cooking the most: There isn’t one factor that’s the biggest influence in my cooking. I’m inspired by everything I taste, read and experience.

Why did you become a chef? I was drawn to the discipline required.

Where did you train? Studied at Blackburn college

What did you want to be when you grew up? A musician. I was a guitarist in a band before becoming a chef.

Who are your favourite chefs? Ollie Dabbous, Alain Ducasse, Pascal Barbot, Pierre Herme, Massimo Bottura

Other than your restaurant, what is your favourite restaurant? Hedone, Dabbous, Sat Bains

What music do you enjoy cooking to: Hip hop, classic rock, punk. Anything good

What was the last book you read? Textbook on mushroom identification.

What is your favourite ingredient (apart from Kikkoman Soy Sauce): Wild turbot

What do you think is the next food trend? I think food will become more vegetarian led, less protein based, and showcasing the quality of great vegetables.

What food is your guilty pleasure? Partial to Burger King Whoppers.

Is there one food you really don’t like? Lambs kidneys

Worst kitchen nightmare? Fridge/freezer breaking down on a bank holiday weekend

Most memorable meal? Eating puffin and minke whale in Iceland was pretty memorable.

Last meal on earth? Something ridiculously luxurious like foie gras, truffles, lobster, oysters, ice cold beer