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