WG MAGAZINE
James trained in some of the best kitchens, with Gordon Ramsay at the Claridges and Jeremy Medley who was almost like a father figure… “I worked for Gordon Ramsay at his Claridges restaurant under head chef Mark Seargent, this was my first full time position upon leaving school at the age of sixteen. I feel very honoured to have had this opportunity, during this period of time Gordon Ramsay was in my opinion at the peak of his powers, cooking the best food in London and Mark Seargent was a fantastic chef to work under, passionate, dedicated, extremely talented and a super nice person whom I felt really cared about me and my well-being. Working here helped me to understand from the beginning the competiveness at the top level, the hard work and dedication required to make it” adds James. “Jeremy Medley was almost like a father figure to me”, young, away from home, away from family, living in a new town, Jeremy Medley took James under his wing. He taught him, embedded into him the necessity to do things correctly or not to do them at all. Jeremy was very firm but invested so much of his time into James’ development; he ensured he was a part of everything and that during his time with him, he worked on and learnt every single section in the kitchen. Both of these chefs and both of these kitchens have influenced James’ style of cooking massively and very much in a similar way, to treat ingredients with love, show the food with genuine heart felt respect and always take the time to do things correctly!
WG September 2018 -
85