Photography by Danny Payne
Since opening in July 2017, renowned Yorkshire chef, Jason Wardill has been cooking up a storm as Executive Head Chef, at Skipton’s newest restaurant – Alexander’s Bar and Kitchen. Something of a household name in the Yorkshire restaurant scene, Chef Wardill brings with him over 20 years of top-notch culinary experience with a proven track record for phenomenal food. Having worked in numerous head chef & management positions, he understands what it takes to keep a restaurant running smoothly whilst providing unbeatable food and customer service.
“ I’m looking forward to this next chapter on my culinary journey. The vision and investment at Alexander’s is on a scale I’ve never seen before. I’m excited to be playing my part in creating the Alexander’s experience, the likes of which can not be seen outside of London and definitely goes far beyond the culinary scene in Harrogate and Leeds.
I’m really looking forward to creating a truly international menu with social dining at its heart and creating an authentic and unforgettable dining experience”.
Originally from Bridlington, Jason took his first role as Head Chef at Rudding Park in 1998 where he gained 2AA rosettes whilst heading up The Clock Tower restaurant. He later moved to Australia where he spent five years as Head and Executive Chef, at Sydney’s 5-star deluxe hotel, The Star. Life in Australia opened his eyes to many international influences, which he is excited to bring to the cuisine at Alexander’s.
Returning to his Yorkshire roots as Sous Chef at the Michelin starred Rascasse in Leeds, he has subsequently enjoyed positions as Head Chef at the award-winning Swinton Park, Nidd Hall Hotel, Hotel du Vin and most recently as Executive Chef at The Principal Hotel, York.
Jason brought with him a talented, Senior Sous Chef in Struan MacIntyre (formerly of West Park, Harrogate, Hotel du Vin and The Principal Hotel, York) who shares Jason’s vision and passion for food, local produce and exciting flavour combinations.
Inspired by the European relaxed lifestyle and al fresco eateries, Alexander’s all-day menu features their unique concept, ‘My plates’, ‘Small Plates’ and ‘Our Plates’. By day their ‘My Plates’ (a variety of breakfast, brunch and lunchtime seasonal classics) serves up dishes that include Truffled Mushroom Arancini and Warm Panzanella Chorizo Salad, and by night Alexander’s is truly ‘yours to share’ (their tagline!), where their ‘Small Plates’ (international tapas), and ‘Our Plates’ (For the Table – bountiful sharing boards, perfect for two to share) are the mouth-watering main event.
“We’ve created delightfully tasty plates to linger over, blending the best of British with delights of the Continent and beyond. Our dishes like Lentil and Spinach Dahl, Peppered Tuna Sashimi and Satay Chicken to name a few are inspired by The Grand Tour, when explorers were captivated by new recipes, ingredients, exotic flavours and aromas and amazing visual feasts.
The freshness and vibrancy of the food, and the fact that we’ll be sourcing locally as much as we can, means we’ll be supporting great suppliers on our doorstep. Our tender meat comes direct from ‘R&J Meats’ at Kirby Malzeard, our delicious Cheese Boards from ‘The Courtyard Dairy’ near Settle and our fish, freshly caught from the West coast, all just on our doorstep.
I’m excited to share our unique dishes with the residents of Skipton and beyond and I’m looking forward to serving diners a diverse menu and helping them discover new dishes with exciting flavours.”
Susannah (Director & Owner of bespoke entertainment & cruise ship specialists & parent company of Alexander’s, The PEEL Entertainment Group) said –
“I am thrilled to have Jason on board; his extensive experience and culinary knowledge is impressive and he, like his whole kitchen team, has so much passion and enthusiasm for this new project. Jason brings 5 star food, which suits the style and personality of Alexander’s to a tee.
Like us, Jason is no stranger to life at sea. As Executive Sous Chef on Royal Caribbean ship ‘Oasis of the Seas’ (the world’s largest passenger ship at that time), he is used to serving up to 6000+ passengers daily with a brigade of 300+ chefs. So Alexander’s will be plain sailing for him!
Jason and the whole of the Alexander’s team are now looking forward excitedly to our first Christmas and launching our new events programme for 2018. With new menus every 8 weeks, Jason’s new dishes will entice customers to keep on coming back for more”.