Jack Cashmore is a British chef celebrated for his inventive, ingredient-led cuisine. He began his culinary journey at the age of 13, inspired by the energy of professional kitchens. Early in his career, he honed his skills in notable European restaurants, including Restaurant Sat Bains in Nottingham and In de Wulf in Belgium, experiences that helped shape his refined and precise approach to cooking.
Cashmore gained widespread recognition as head chef at ANGLO in London, where his creativity and focus on seasonal, high-quality ingredients contributed to the restaurant being awarded Best Newcomer at the Observer Food Monthly Awards. His approach combines technical mastery with a deep respect for produce, resulting in dishes that are both imaginative and grounded in flavor.
In 2021, Cashmore co-founded The Chef’s Table at Blue Duck Station in New Zealand, a 10-seat destination restaurant set on a remote mountain ridge. The restaurant has been praised for its immersive tasting menus inspired by local ingredients and the surrounding wilderness. Through his career, Cashmore has earned numerous accolades for his skill, innovation, and commitment to elevating contemporary gastronomy.
