All the chef demonstrations in the Chef’s Theatre are free to watch. There will be seated and standing spots allocated on a first come first serve basis. If you want to guarantee a seat, there is a limited number of VIP Chef’s Theatre tickets available to purchase in advance.
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Jack Bristow grew up in the county. While studying business, he began working part-time in restaurants, starting out as a kitchen porter. It was during this time, balancing work and study, that he discovered his passion for the industry and decided to pursue it as a career.
Two years into his studies, Jack joined the apprenticeship programme at Jamie Oliver’s Fifteen Cornwall in Watergate Bay. He trained under head chefs Neil Haydock and later Andy Appleton, gaining hands-on experience in the restaurant alongside the programme.
After completing his apprenticeship, Jack joined chef Paul Ainsworth and the team at Number 6 in Padstow, where he spent four and a half years. During his time there, the restaurant was awarded a Michelin star.
He has now been part of the Nancarrow team for nearly a decade, spending the past six years as head chef. Over that time, he has grown alongside the farm and the brilliant team around him. When he first joined, the farm hosted around 35 events a year, including feasts and weddings. Today, the Farm has a vibrant full calendar of weekly lunches, suppers, seasonal feasts, corporate functions, weddings, and other events.
For Jack, cooking begins with the ingredients. He places great importance on growing, producing and sourcing food in harmony with the seasons, using what’s available on the farm or from trusted local suppliers. Whether it’s heritage breeds reared on-site, nose-to-tail butchery, freshly baked goods from their own bakery, or produce that travels just moments from garden to kitchen, every element reflects their commitment to sustainability and quality. Even the charcoal is made on the farm. These values shine through in the ever-evolving, daily-changing menus crafted for guests who visit Nancarrow to enjoy lunch, supper, and feast nights.
