Private Chef James Mathieson

I come from a family background in hospitality, my great grandfather won a medal for bread making in 1900 and my parents’ owned a restaurant in the 80s. I have been cooking in and running restaurants across London since 2007, specialising in seafood, pastry, and cooking over charcoal.

I loves creating exciting new dishes, breaking down whole animals and making sure every guest has the best possible experience.

For me, cooking is...

Cooking is what I do, I live and breathe hospitality. I have the connections to get the best produce and the experience to showcase it’s potential.

I learned to cook at...

My mum who is also a chef taught me and then I did my apprenticeship at the gastropub of the year in 2007. I have also done a food science degree.

A cooking secret...

Using the best of British produce and making the most of everything. I utilise my fine dining and Michelin training while injecting an element of fun.