About Me

From being a child I was brought up around cook houses in British army camps, I have always loved the industry.

With my father being a soldier I have been lucky enough to experience cuisines from around the world.

Through being on holidays in places like Austria, West and East Berlin before the wall came down, The Rhine in Germany and other places, like waking up to the Swiss alps on a morning in a tent, I have had some wonderful food experiences, the first thing I used to do on a morning in these places was go and get the fresh milk and bread from the farmer’s wife; fantastic!

When I left school my teacher told me 'I would never be a chef as I didn't have what it takes'. I've worked hard to prove that wrong! In 1993 I left home and decided I was going to Northern Ireland to learn my trade, I worked in the biggest thatched roof restaurant in the UK, amazing place with a dedicated kitchen team that wanted to achieve their goal. After learning how to cook, what not to say to mad Irish chefs, being hung on meat hooks in fridges for being cheeky (they called it 'character building'), I decided to return to the North East and continue with my career.

From being in the Restaurant in Ireland to coming and working in a four star Swallow hotel in Sunderland, it was a bit of a culture shock. Hard work and dedication was the way forward and this is still my thought process today; it’s a hard industry and it becomes a minefield when you have a family.

As with any chef I love food. I love local produce and enjoy the passion of the producers and the stories they tell. Throughout my career I have gone out of my way to learn and understand the produce I serve and feel privileged to be part of an industry that gives back to the people of the world. Food is fuel to some people, but textures, flavours, colours and where it comes from is what excites me.

At the age of 28 all my hard work paid off and I achieved my goal of becoming a Head Chef. I have had some fantastic mentors and look forward to the future. Local food is my passion. Cooking is what excites me but passing on my experiences and knowledge is what makes it all worthwhile. 

Michael Jameson, Executive Head Chef