Jack Bond
A returning chef to Great British Menu, Jack last competed representing the North West and progressed all the way to finals week, where he narrowly missed out on reaching the banquet. Determined to go further this time, he brings both experience and a renewed focus to the competition.
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Originally from Crosby, Liverpool, Jack, began his culinary journey at the age of 15, working as a kitchen porter, where he developed his passion for cooking. He went on to gain experience in some of the world’s most respected kitchens, including Eleven Madison Park in New York, working as a development chef for Gordon Ramsay, as well as working with Marcus Waring in the two starred The Berkeley Hotel and The Gilbert Scott (both now closed).
Jack returned to the North West to pursue his dream of running a restaurant with his wife, Beth. In 2024, they took ownership of The Cottage in the Wood, a Michelin-starred Lake District restaurant, and successfully retained its star. The restaurant also holds three AA rosettes under their leadership.
Based in the scenic surroundings of the Lake District, Jack’s cuisine celebrates seasonality and the natural beauty of local produce. His personal and restaurant ethos focuses on sustainability and careful use of ingredients, finding creative ways to repurpose items traditionally considered waste. Dishes are inspired by the landscape and ingredients of the region, creating a menu that reflects both innovation and respect for the environment.
Jack’s menu this year celebrates actors and films that are filmed in the North West.
