Chef James Jay

11/01/2024

13/11/2023

Don't think I've served dinner anywhere quite as majestic as this.

A refined Tudor meal.

•Pottage (a vegetable and grain soup).
•Chou Farci (cabbage leaves stuffed with smoked quinoa and vegetables).
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•Game terrine, prune jam and quince vinegar gel.
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•Deer tenderloin, Jerusalem artichoke mash, crispy cavelo nero, red wine sauce, sloe ketchup.
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•Maids of Honour (lemon curd and ricotta custard tartlet)
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• Whipped dark chocolate delice, malted vanilla ice cream, biscuit crumb

I donned a mustard yellow tunic (there is evidence somewhere) and had a great time cooking and serving the most outrageously dressed guests in that amazing vaulted barn.

📸:

31/10/2023

Supper Club.

Had a great time hosting a supper club in the pizza barn , cooking from the dome.

Diners enjoyed...

Bread
Milk Bread MadeWith Raw Milk, Scallop Roe Whipped Bungay Butter.
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Oyster
Baked , Quince Vinegar Gel, Sweet Quince Gel, Parsley & Chive Oil.
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Turbot
Roast Turbot Steak, Miso & Smoked Herring Roe Beurre Blanc, Seaweed Cracker.
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Venison
Hay Baked Venison Saddle, Jerusalem Artichoke Puree, Roast Salsify, Sloe Ketchup.
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Cheese
Baron Bigod Parfait & Blackcurrant Ice Cream Sandwich

📸:

Thanks to my team, and everyone that came.

30/10/2023

The Water House Project.

More than just a restairant. A culinary experience. The most relaxed and warming space with an amazing energy both in the kitchen and dining room.

Had the pleasure of working alongside the team for a few days and was a truly valuable experience.

Huge thanks to and his team.






Can't recommend these guys enough for a visit!

02/10/2023

Supper Club .
I'm hosting for three nights, 26.10.23 - 28.10.23
Link in bio for tickets.

23/09/2023

Had a great time doing a demo . Great to chat all things food from provenance to education and everything in-between with the lovely Charlotte from .
Dish consisted of...

Newlyn Cod, Miso Beurre Blanc with Avruga Caviar and Chervil,
Crispy Seaweed and Sesame Seed Crackers with Roast Scallop Roe Salt.

02/06/2023

Size of this MF. Big ass native lobster claw.

28/05/2023

Here marks the end of my latest chapter. After what’s been an amazing year its time for change.

I’ve been extremely lucky to be involved with from its formative stages as a residency in Woodbridge to where it is now, a stunning restaurant with amazing rooms.

Working alongside and helping bring his vision to life has been as rewarding as it has inspiring.

I am excited to see it go from strength to strength and get the recognition it deserves as a fantastic restaurant, placing Aldeburgh firmly on the culinary map.

I’ve been blessed with some career highs and have been part of some huge achievements, not to mention entry into and , reviews in , being ranked on the .co.uk top 100 restaurants 2023 list and many more.

I am currently available for freelance work and private dinings and looking for opportunities for pop ups/supper clubs or even more long term residences. X

01/03/2023

Slow Roast Hogget

28/02/2023

Jerusalem artichokes roast directly in the coals, ricotta made from the finest raw milk, punchy hazelnut and sherry vinegar dressing, crispy artichoke skins.

04/01/2023

Smoked Haddock Scotch Egg, Creamed Leeks & Peas

14/10/2022

From tree to plate in under 100m.
Spiced poached pear jelly, chocolate shortbread, chocolate mousse and hazelnuts.