Meet Jack Wilson

Raised in rural Wales, Jack grew up surrounded by foraging, organic farming and a deep respect for the land. That early connection to nature guided him into a life of cooking that is rooted in provenance, seasonality and paying attention to where food really comes from.

Jack has cooked in some of Europe’s most thoughtful kitchens – from vegetable-led fine dining in Ireland and Amsterdam, to biodynamic vineyards in Italy, to remote lodges in Norway where he learnt to butcher reindeer, work with wild seaweed and cook with the freshest fish imaginable. He has also worked as a cheesemaker, a sourdough baker, a forager and a food researcher, giving him an unusually broad understanding of how ingredients come to life.

Along the way, Jack completed a Master’s degree in Gastronomy at the world-renowned University of Gastronomic Sciences in Pollenzo, Italy. His research explored traditional food knowledge, seaweed harvesting and the ways biodiversity affects taste – work that has since been published internationally. Combined with his years as a chef, Jack brings both academic depth and hands-on craft to the table.

What makes Jack special is his approach: he doesn’t just cook ingredients; he tells the story of the places they come from. Whether he’s working with Welsh vegetables, foraged coastal plants or raw-milk dairy, his dishes celebrate the flavour of landscapes and the people who care for them.

For our series of pop-up events at The Warren, Jack is creating menus inspired by his travels and by the terroir of West Wales – dishes that are creative, grounded, and full of soul. Expect food that is thoughtful without being pretentious, seasonal without compromise, and delicious in a way that makes you taste familiar ingredients with completely new eyes.

Jack’s cooking is an experience – part storytelling, part craftsmanship, and completely unforgettable. I can’t wait for you to meet him.

Written by Deri Reed

Photography by Heather Birnie - Collective Flight Syrcas