Chef of the Week: Jason Jones, Head Chef at Nomad in Swansea
How long have you worked at your current restaurant?
I’ve been at Nomad in Swansea for 3 years.
Where did your passion for cooking come from and where did you learn your skills?
Started in school doing my GCSEs, then onto catering. At college it developed from there, onto working in bakeries in Swansea and Cardiff to kitchens back in Swansea.
What do you enjoy most about being a chef?
No two days are the same and the fact you’re never done learning new things.
Name three ingredients you couldn’t cook without.
Salt, butter and garlic.
Which piece of kitchen equipment couldn’t you live without?
Good quality cooking pot. You can basically cook anything in them.
What food trends are you spotting at the moment?
Restaurants doing small plates rather to the more traditional style. I love it because you can try out most of the menu in a restaurant and get a good sense of what they’re about.
What do you think is a common mistake that lets chefs down?
Getting stuck in the past and not moving forward. Being afraid to shake things up and learn and embrace change.
What is your favourite time of year for food, and why?
Late spring, early summertime. The quality of ingredients in this country really starts to shine from fruit and veg to meats as well.
Which of your dishes are you most proud of?
The bread we make at Nomad. We’re always making little tweaks and improvements on it to get it to amazing quality.
How do you come up with new dishes?
Reading cook books and looking at menus. Doing some research and seeing what trending at the time. Also bouncing ideas off people you work with.
Who was your greatest influence?
My parents and some of the great people I’ve worked with.
Tell us three chefs you admire.
Adam Handling, Matthew Ryle and Paul Ainsworth.
What is your favourite cookbook?
Root by Rob Howell.
Who do you think are the chefs to watch over the next few months?
Nick Beardshaw, he has opened his own restaurant since GBM and I love the look of his food.
What’s been your favourite new restaurant opening of the last year?
Onda Pasta Bar in Manchester.
