Jamie Guy

Training at Norwich University of the Arts preceded a run of kitchen posts that moved Jamie Guy from one operating level to the next without much delay. At The Gallivant (2019–2022), the Head Chef role meant direct responsibility for a room that needed clear pacing and consistent output. Brown's Hotel, a Rocco Forte Hotel (2022–2023) followed as Executive Chef, then Cubitt House (2023) as Head Chef, before The Devonshire Soho (2023–2025), where the work sat inside a venue with a strong public face and a broad brief.

The move from one role to the next has been linear in the useful sense: each step widened scope, from single-site leadership to a position that carries the expectations of a larger operation. That shift now places Jamie in the Group Head Chef role at Blackrock Restaurants (since 2025), where the remit extends beyond one dining room.

Group Head Chef at Blackrock Restaurants (since 2025) puts Jamie Guy at the level where kitchen standards, service rhythm, and consistency need to hold across more than one room. The earlier posts at The Gallivant, Brown's Hotel, a Rocco Forte Hotel, Cubitt House, and The Devonshire Soho remain the working base for that move upward, with each role adding a different register of responsibility. The progression is straightforward: training, then Head Chef work, then Executive Chef, then a wider group position.

Jamie Guy’s signature dishes include grill menu. The point of that line is the method: direct heat, fast control, and a menu built around immediacy rather than ornament. Grill work asks for timing and repeatability, and it suits a style of cooking that is meant to feel open, practical, and easy to meet on its own terms. The resulting food reads as approachable without losing the discipline needed to keep a service moving.