Jack Adair Bevan



Jack is a quarter of The Ethicurean, a beautiful restaurant within a Victorian walled garden in Somerset. Hailed as the UK’s answer to Noma, the team forage, ferment, hunt and cure the majority of their menu with fresh produce grown in view of the restaurant onsite. Their cookbook, published in 2013, received critical acclaim. Jack has won a number of awards for his cocktail making that focuses on British ingredients and foraged elements. Along with his three friends he launched The Collector Vermouth, in November 2014, made from herbs grown in the walled garden and botanicals picked on the Mendip Hills in Somerset. 


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