Field to plate cooking is Jaek's greatest joy – a passion he has cultivated over a 20-year career in food and dining. He has worked and trained in many beautiful restaurants and gastropubs, including The Ethicurean in Somerset, Hornuddens trädgård in Sweden, and The Pig near Bath. From nurturing produce to culturing cheese, pulling craft pints and the art of fermentation, Jaek uses his culinary knowledge to create and delight.