Danny Jack began working as a chef in restaurant kitchens rooted in the Anglo-French tradition, in particular the ‘St John’s of the North’: The Dogs in Edinburgh, where he learned the fine art of preserve and pickle-making and how to honour the whole animal. After relocating to London he branched out beyond the restaurant environment, hosting his own events in the midst of a nascent London pop-up scene, catering to London weddings and most recently running a 200 person banquet at Borough Market for the FairTrade organisation. He places seasonality, locality and provenance at the forefront of his food.
