We’re excited to introduce our new head chef, James Jay! We sat down with James to chat about his background, favourite things about Retreat East and his plans for The Great Barn.
- Tell us a little about your background – how did your journey into the culinary world begin?
My journey into the culinary world started 24 years ago as a kitchen porter at The Grundisburgh Dog. I remember my first shift fondly, peeling sacks of carrot and potatoes and cleaning nets of mussels.
- What inspired you to join the team at Retreat East, and what are you most looking forward to now you are part of the team?
The peacefulness of Retreat East, the ethos and the opportunity to build something special, relationships with local suppliers and artisans and the team itself.
- How would you describe your cooking style, and how is it reflected in the menus you create?
Unpretentious cooking, seasonal, local, flavour led plates of food.
- What makes dining at Retreat East a unique experience for guests?
The secluded, peaceful nature of the great barn, the locality of the produce we will be using and the ever changing/evolving menus.
- What local or seasonal ingredients do you love working with, and how do they influence your menus?
All of the dairy from Fen Farm is exceptional and will feature across all future menus. As will seasonal locally sourced game, fruit from the estate and local salad and vegetables from Fellows Farm. Foraging for mushrooms, wild berries, garlic and many others is something I’m keen to introduce.
- How do you approach creating menus that suit a wide range of tastes and dietary preferences?
I always try to create menus that suit everyone but also try to create a menu that gets even the most die-hard meat eaters, for example interested in fish or vegetarian dishes. When a customer says it all looks good and they can’t choose, you know the menu is good. Seasonality will always play a part. It’s about creating a happy balance between some WOW dishes and classics.
- Do guests have the chance to try tasting menus or curated food experiences during their stay?
I definitely have some supper clubs/themed events in the pipeline.
- Is there a standout dish on the menu that people always come back for—or that you love making?
Not yet but I’m sure there will be!
- What’s a typical day in the kitchen like for you and your team at Retreat East?
No day is ever the same!
- Is there a particular season you love cooking in most, and why?
I love Autumn, the produce is amazing, you’re verging on the colder nights. Nice bold, earthy flavours.
- And finally—what’s your favourite dish to cook when you're not in the kitchen at Retreat East?
Fruit Bowl Noodles, if you know you know ha!
If you want to try the delicious dishes James is cooking up in The Great Barn kitchen, book a table on our website for breakfast, lunch or dinner.