Originally from Crosby, a small coastal town halfway between Liverpool and Southport, Jack grew up loving food and always eating. ‘I'd be that child that was invited to everyone's house and would be sitting at the end just finishing everyone's plates,’ he remembers. ‘I had a real appetite, and I still do.’

Two weeks’ work experience at a local deli became a Sunday job as a kitchen porter, followed by a decision not to do A Levels in the pursuit of working in the industry – something his family wasn’t happy with. ‘I was smart enough in my parents’ eyes to do sixth form; they didn’t get the chance to go to university so they wanted me to.’ His dad sat him down and told him that if he was going to do it, to make sure he was the best at it. Heeding his advice, he enrolled at cookery school and took two separate jobs in restaurants, learning as much as possible.

Next came an opportunity to work with Marcus Wareing via Marcus’s brother Brian (who owned a catering company). Marcus’s offer was to either become a really good bistro cook at The Gilbert Scott or start from scratch at the bottom and learn under him at The Berkeley, which at the time held two Michelin stars. ‘It was a no-brainer,’ says Jack. ‘I picked the hard road – and I stayed at The Berkeley for nine years’.

Marcus then sent Jack to three-Michelin-starred Eleven Madison Park in New York, where he worked the year the restaurant won the World's 50 Best Restaurants award in 2017. An eye-opening experience from all angles, it reaffirmed Jack’s love of the job. A visa issue meant Jack had to decline a sous chef position at the restaurant when it came up, but in a serendipitous turn of events, chef-owner Daniel Humm was opening Davies and Brook at Claridge’s at that time, so Jack took a sous chef role there instead (and later, executive sous chef). Jack then worked with Matt Abé and Kim Ratcharoen at Restaurant Gordon Ramsay as development and sous chef, from whom he cites learning lots: ‘the way they did things; their consistency – it was a real tight ship.’

As is the way for so many people who have lived and worked in London, the call of the countryside and of putting down roots came knocking. Jack’s wife Beth was offered a job up in the Lake District, so they took the plunge. Jack’s mother-in-law’s wedding present to them was a two-night stay at The Cottage in the Wood, then owned by Kath and Liam Berney. It was love at first sight, and when the business went up for sale six months later, Jack and Beth jumped at the chance.

The next six months saw Jack and Beth working with the owners, learning about The Cottage’s regulars and maintaining the Michelin star the restaurant was awarded in 2022. Jack and Beth sold everything they owned to buy the business outright – no mean feat. ‘Beth and I don't have any investors and we don't have any lenders,’ he says. ‘We've done this all ourselves and being a truly independent restaurant is something that we're really proud of.’ Jack took charge of the food (‘making sure it is hot and tastes good and that’s it’), with his wife Beth doing everything else (general manager, head sommelier and looking after the books).

What feels central to the success of The Cottage is its sense of community and place. ‘Beth and I are very collaborative with everyone,’ says Jack. ‘We spend a lot of time considering the guest experience, their perspective and what they think of us. We’re welcoming you into a cottage; it’s a home. The front rooms are designed to be like someone’s living room. The ethos of the restaurant is first and foremost providing people with a friendly service. It may sound like a cliché, but we want everyone to feel special.’

What drives Jack is a back and forth; a feedback loop between himself and the diner to achieve the best outcome for both. ‘I always listen to the feedback from regulars,’ he says. ‘I like anything that’s honest. No one can be wrong when it comes to food – food and music are basically the only two things that are truly subjective. You can never say anyone’s opinion is wrong because every palate is different. My favourite fruit is a lime and that’s crazy, right? But you can’t argue with it.’

With the profile that came with Jack competing in Great British Menu in 2025, Jack and Beth doubled the covers from 16 to 32 at The Cottage. But Jack likes the fact they are a small team with a small dining room. ‘I really like it. It’s personal. We don’t take ourselves too seriously and maybe it’s not the most professional, but it is fun. When people come, they’re going to get – I would like to think – a nice meal. That is what I wanted.’ Whatever the Bonds do in the future – a possible site in Keswick is in the mix – they will surely approach it with the same desire for easy and friendly service, great food and continuing to have those tennis-match conversations along the way.