The Parlour, Kensal Green
+ Cow pie
+ smoked salmon, raw vegetable ravioli, blue cheese custard
+ Toasted marshmallow wagon wheel
+ Michael Caines
+ Rowley Leigh
+ Mark Hix
Jesse Dunford Wood cooks food firmly based in Britain though, his experiences in cooking have international hints from previous experience with superstar chefs in Chicago with Charlie Trotter and in Sydney with Mark Best.
An apprenticeship with Michael Caines and time spent with British chefs Rowley Leigh and Mark Hix gave Jesse a key grounding in the Nation Dining Rooms at the National Gallery in 2006.
Together, with restauranteur Oliver Peyton, now a TV authority on Great British Menu, they won Best British restaurant from Time Out for original and interesting food.
In April 2010, Jesse relaunched the Mall Tavern In Notting Hill Gate which resulted in him winning the Rising Star Award from the Tatler Restaurant Award and was number 20 in the Top 50 Gastropubs.
Jesse opened Parlour in May 2013 which has featured in the Top 50 Gastropubs every year since opening.
Aside from pubs and restaurants, Jesse has appeared in Masterchef, Market Kitchen and The Truth About Food.
He has also been a regular contributor to a variety of cookbooks and magazines including the Forager handbook by Miles Irving.
Last year saw menu development work with British Airways and United Airlines for European and transatlantic business and first class cabins.
Jesse published his first cook book this year, entitled Modern British Food, which highlights the fun style of British food available.
Recipes include the pub’s iconic Cow Pie, scrambled eggs and Gala Pie, alongside instructions on how to make the Parlour’s roast dinner.