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Review

Jason is one of the most talented, hard-working chefs I know. He's an obsessive and it shows, creating remarkably delicious and approachable dishes that come from an intense passion for the craft of cooking. (Daniel Humm)

Chefs cook to nurture people and Jason understands this firsthand. His approachability and warmth extend to his cuisine, making him one of the best young chefs working today. Just like his restaurant, Pollen Street will wow its readers with both simplicity and finesse. (Thomas Keller)

Jason is a gentleman chef. He cooks with quiet authority and lets his food do the talking. (Pierre Koffmann)

Jason spent two years in my kitchen at 'chez nico at Ninety Park Lane'. Two things stood out during this period. First his complete assurance and then his blinding determination. Add to this his talent and you have a young chef who now straddles the catering scene with panache and brilliance. (Nico Ladenis)

Jason is a chef turned restaurateur that bridges a gap between generations. He has the privilege to have worked alongside some modern classic masters and the wisdom to engage with, invest in and inspire today's future talent. Luck has played no role in Jason's journey. Only determination, ambition, knowledge, self-discipline and humility. (Stephen Terry)

Book Description

Luxury special edition celebrating this eponymous London restaurant