Jon Rotheram

The Path

Early work as kitchen porter at Fleur De Lys in Essex put Jon Rotheram close to the pace, hierarchy, and physical grind of a professional kitchen before he moved further up the line. From there he became head chef at Jamie Oliver's Fifteen, a role that sharpened the route toward ownership. Read back, the progression is plain: entry-level labour, then responsibility, then a name on the door. Today Jon is chef-owner of The Marksman (since 2015) and chef-owner of Lasdun, a pairing that shows continuity as much as expansion.

The Work Today

At The Marksman, Rotheram’s own shorthand is direct: "Ingredient led, simple and tasty." The phrase does the work of a longer manifesto. It points to cooking that lets the product carry the weight, with the kitchen backing restraint over noise. At Lasdun, he holds the same chef-owner title he established in London. The South Bank address places his current work across two venues, each tied to a chef whose career has been built on practical foundations rather than display. The frame around his work now is less about reset than about keeping standards consistent across sites.

Signature

Jon's signature dishes include beef and barley buns, Brown Butter & Honey tart, Hached Steak, Fried Onions & Dripping toast, and seasonal pies to share. Taken together, they point to a menu language that stays plainspoken while still leaving room for precision.

In Their Words “No! I mean, I did put all of my life savings into The Marksman, so I suppose I was committing for the long haul. But when I opened this, I was much younger, taking every year as it comes.” “Listen to advice and work hard.”

Acclaim

Jon's honors include Michelin Pub of the Year (2017).