From baking with Nan to head chef at the Honingham Buck, Jack Gosling is Norfolk born, bred and trained, and a champion of the county’s food bounty
Why did you choose to become a chef?
I was inspired by my Nan, and a job washing up at The Lavender House turned that inspiration into wanting to be a chef.
Where did you grow up and where did you train?
I am Norfolk born and bred, and trained at The Lavender House in Brundall, near Norwich, and The Wildebeest in Stoke Holy Cross, also near Norwich.
What is your earliest food-related memory?
Baking with my late Nan.
What is the strangest thing you have eaten?
A pig’s eye - which was pretty awful.
What has been the highlight of your career so far?
The experience of opening at The Honingham Buck, which was hugely challenging, rewarding and scary all at the same time!
What do you enjoy most about working at The Honingham Buck?
The way in which the pressures we have all faced has brought the whole team together like a family. Like any family we have our ups and downs, but we always pull together when it matters.
What would you say is special about your menu?
It reflects all the influences I have encountered over the years, particularly those from Australia. This means I have a lighter, healthier approach to my cooking.
What is your favourite local ingredient?
Brancaster mussels and locally foraged sea vegetables.
Are there any foods you can’t stand?
To be honest there is nothing I wouldn’t eat!
Have you had any cooking disasters?
Nothing horrendous but a fryer catching fire during service is always testing.
What would your last supper consist of?
Wagyu beef and an Old Fashioned cocktail.
Do you cook for friends and family too?
Occasionally, if I have the time and it’s not for my brother (who I work with)!
The Honingham Buck, The Street, Honingham, near Norwich, NR9 5BL; 01603 880393; www.thehoninghambuck.co.uk
