Jackson Heron named head chef of Kinsbrook vineyard restaurant

Jackson Heron has been appointed head chef of the Kinsbrook vineyard, restaurant and farm shop in Thakeham, West Sussex.

He will be responsible for the breakfast and lunch menus at the 50-cover restaurant, which is located in a split-level site that resembles a barn.

Heron started his career in 2014 at Jamie Oliver’s Diner in London’s Piccadilly Circus and worked as an apprentice at Lee Westcott’s the Typing Room in London’s Bethnal Green.

He was previously part of the launch team at Matt Gillan’s West Sussex restaurant Heritage, where he became senior sous chef, and spent three years at Michael Bremner’s Brighton restaurant, 64 Degrees.

The menu at Kinsbrook will change daily and offer dishes sourced from local suppliers, with a focus on nose-to-tail butchery. The breakfast selection includes granola, yoghurt, Sussex honey and blueberries, while the lunch offering features lamb shoulder pastilla, pickled cucumber and sriracha yoghurt, as well as hispi cabbage, pickled walnut and hollandaise.

Heron will work alongside general manager Ashima Dewulf, whose previous experience includes the Fat Duck in Bray.

Kinsbrook was founded by Joe Beckett and Rebecca Dancer and produces wines such as Bacchus (white wine), chough au vin (red) and a pinot noir rose, as well as being home to the farmhouse and farm shop.

The couple have plans to offer dinner service at the restaurant and are waiting to receive an evening licence.