Jamie began his culinary education as a stagiaire (a form of internship where young trainees work for free in a kitchen to learn skills from chefs) and worked his way around some of the best kitchens in the South Hams. Still only sixteen years old, Jamie then moved to Plymouth and started working as an apprentice for The Tanner brothers at Tanners and the Barbican Kitchen before taking a position as sous chef at the Glassblowing House on the Barbican at Plymouth.
I have eaten seafood all over the world, and there is nowhere that offers fish and seafood as good as here!’Īfter a troubled start to life and a short-lived flirtation as a bit of a naughty boy (banned from driving three times whilst under-age) there followed a brief period in a youth offenders’ prison on the strength of it. Once he was released, he knew it was time to sort himself out, and realise his calling in the kitchens. A completely reformed character, from then on, he seized every opportunity he could to learn from some of the most respected chefs in the area. It’s fair to say he hasn’t looked back. Following a move to the South West at the tender age of twelve, he started his cheffing career at the Cricket Inn, Beesands, as a pot-washer and helping with preparing salads and plating desserts. This was also where he developed a love of fishing and formed his relationships with the skippers of the day boats, watching them bring in their catches each day. This is one of the reasons he can get his hands on the best shellfish and freshly caught fish for Twenty-Seven every day, which is a good job when you consider the amount of lobster this man can get through in a week. Jamie says, ‘The produce here is world class.
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