As the newly appointed head chef of French and fancy L’Ortolan in leafy Shinfield, Jamie Pearce has big plans up his sleeve to solidify the restaurant, which held onto its Michelin star for 18 years’, place on the foodie map. Having worked on secondment as Head Chef for several months last year at the historic fine dining eatery, Jamie is bursting with new ideas that mix traditional flavours with a contemporary twist, whilst still upholding L’Ortolan’s undimmed reputation for quality.

His catalogue of previous glittering employers is seriously impressive. From three-AA-rosette Cliveden House to two-Michelin-starred Moor Hall and the Dining Room at Whatley Manor, he’s leaving his last role at Head Chef of the fine dining Terrace restaurant at The Montagu Arms. So basically, don’t let Jamie’s youth fool you. Both incredibly talented and innovative, he is ready and raring to make his mark.

In between stirring the sauces and perfecting his impeccable presentation, we caught up with chef Jamie to get all the inside goss about this rising star.

Jamie Pearce, L'Ortolan chef reading restaurant

What was your first job in a kitchen?

Washing up in a local pub when I was 12 on the weekends and after school whilst making starters and burning a lot of toast!

Career highlight?

Getting to travel to Norway to complete an internship at Maeemo in Oslo.

Have you done a lot of cooking for the rich and famous?

I’ve been fortunate enough to cook for many people including Amanda Holden, Nick Knowles, as well as doing Sir Geoff Hurst’s birthday party (he scored the winning World Cup goal in 1966).

How would you sum up your cooking style and food philosophy as a chef?

I would sum up my cooking style as flavour focused dishes that evoke childhood memories whilst using the best British produce possible.

Most memorable moment at work?

Cooking at Christmas by candlelight during a powercut.

You’re tired, starving and impatient: what do you cook for dinner?

Any simple pasta dish with nice parmesan cheese on top due to having an Italian grandmother.

What would you cook to impress a date?

To be honest, I cooked avocado on toast for my current partner and she shot me down at work, but then I made her sushi, and here we are.

Who is your favourite chef?

My favourite chef of all time is Marco because I feel he was a proper chef’s chef.

Favourite local café? Restaurant? Hotel?

I would personally say my favourite local restaurant is The High Street Kitchen in Lymington as it is a very talented friend’s restaurant that is produce driven whilst not overcomplicating things.

Do you have a favourite cookbook?

My favourite cookbook of all time is a real chef’s classic of White Heat By Marco.

What’s your favourite type of cuisine?

Really anything that’s simple and flavoursome.

Favourite things to eat when you’re on holiday?

Hopefully turkey this Christmas when I’m at home with my family.

Favourite kitchen gadget?

A blender as it really helps to make the perfect pasta sauces from any produce lying around my cupboards.

Favourite ingredient and why?

Isle of Wight tomatoes on a summer’s day.

Most overrated ingredient?

Pepper, controversial I know, but I treat it as a spice and not a seasoning.

Tell us your best ever cooking tip?

Confidence is everything in a kitchen. If you fail, just try again.

Sample Jamie’s cooking at L’Ortolan near Reading now.

What’s Cooking? Jamie Pearce, L’Ortolan

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