Jack Cashmore

Line cooks who can both plate and build are rare enough; Jack Cashmore puts that bluntly himself: “Cooking and building stuff are two of my most favourite things.” In the kitchen, that cross-over reads as a working method—practical, hands-on, and interested in the making of things as much as the serving of them. At ANGLO in London, Jack Cashmore first came into view as Head Chef, a role he held until 2018. The work there marked an early stretch defined by poise and precision, the kind of discipline that tells you more about the cook’s standards than any speech can.

Since 2021, Jack Cashmore has been chef of The Chef's Table at Blue Duck Station in New Zealand. The title reflects a chef working with control and confidence, carrying forward the same measured approach in a different room.

Jack Cashmore’s signatures include smoked eel with onion and apple croustade and mushroom biscuit. The dishes point to a kitchen that understands contrast, texture, and economy of parts.

Jack Cashmore has received Cuisine Good Food Awards — Specialist Restaurant of the Year. Specialist Restaurant of the Year sits among Jack Cashmore’s honors, a mark that places the work in the company of peers judging on consistency and execution.