Jack Huxley

After completing culinary school, I moved to Spain to further develop my skills and immerse myself in the country’s rich food culture. During my time there, I honed my craft and developed a deep appreciation for Spanish ingredients, seasonality, and bold yet simple flavors that continue to influence my cooking style today. I later returned to England to join Sticky Walnut, which had just been awarded AA Restaurant of the Year. Working in such a high-performing and ambitious kitchen environment pushed me to grow quickly, and through dedication and consistency, I progressed to become Head Chef at the age of 22. Following this achievement, I moved to Manchester to support a new opening within the same restaurant group, helping to establish standards, build the team, and maintain the group’s award-winning reputation. During my time with Elite Bistros, I was involved in numerous high-profile events across England, including the prestigious Obsession at Northcote. During my career I had the privilege of working alongside renowned chefs such as Michel Roux, Angela Hartnett, and Tom Kerridge to name a few. Experiences that further refined my skill and commitment to excellence.

James Kiernan

I began my career in 2016. After qualifying, I moved to Chester to join Edgar House, a renowned boutique hotel. It was here that I refined my classical technique and developed a deeper appreciation for ingredient-led cooking. From there, I joined Sticky Walnut, an ambitious and demanding kitchen that truly shaped me as a chef. The pressure was intense, but it moulded my approach, discipline and creativity. It holds personal significance, as it's where I first met Jack. Over the years, I progressed from sous chef to head chef, taking on wider management roles across the company and strengthening my leadership skills. I’m currently Head Chef at Hispi, Manchester. Throughout my career, I’ve developed a style rooted in exceptional produce, thoughtful composition and bold, balanced flavours - always putting taste at the forefront of every dish. Alongside Jack, I bring years of experience and a deep, shared understanding of food. We work in harmony, combining creativity with precision to deliver memorable dining experiences. I’ve been fortunate to work with and learn from some truly inspiring chefs, including Phil Howard, Tom Aikens & Callum Franklin - experiences that have stayed with me since the very beginning of my journey in the kitchen. For private dining, my focus is simple: exceptional ingredients, confident cooking, and dishes designed to bring people together around the table.