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Alex Jackson

Alex Jackson’s interest in cooking started a long time ago. From Birmingham, his passion for French cuisine was ignited by a year in Paris as part of his French degree at university, which served as an introduction to what simple French food really was. After working at Stevie Parle’s Dock Kitchen, his interest journeyed further south to Provence, where from the surplus of sunkissed vegetables, fresh herbs, and good olive oil his restaurant Sardine was born. With rave reviews from Fay Maschler, Diana Henry, Marina O’Loughlin and Tom Parker Bowles, Sardine established itself firmly on the London food scene, before it sadly had to close in the lockdown. Alex is now Head Chef at Noble Rot, Soho, gaining yet more admiration – no.20 in the National Restaurant Awards with the food described as ‘heavenly’ by Grace Dent.

BOOKS BY THIS AUTHOR