MEET THE CHEF: Jacob Ward
MEET THE CHEF: Jacob Ward, Operations Chef at Barlounge and Upstairs at the Grill
As Operations Chef, how do you approach developing new dishes and maintaining the quality of the classics at both venues?
We approach every dish with the mentality that nothing is sacred. If an element can be improved, even slightly, we’ll push it further. Our soufflé and French onion soup at Upstairs at the Grill, or the baby sausages at Barlounge, are definitely not the same as they were ten years ago, not even five. We push to keep evolving.
How has the recent relaunch at Barlounge been received and what has the reaction been to the new menu so far?
The feedback has been great! I don't think we could have asked for a better reception. The key to Barlounge's menu refresh was to remember what has kept us here for 26 years, whilst adding new, exciting techniques and flavours our chefs could embrace.
In what ways have you influenced the launch of the new luxury dining experiences at Upstairs at the Grill’s themed wine evenings and what can guests expect from the events?
I can’t take too much credit for that. We’ve always run wine dinners, but Dan, our GM, has really embraced the concept and elevated it. He’s turned it into something far better, which has given the kitchen team the freedom to explore new and exciting menus with authentic flavours that genuinely pair with each wine region. It’s pushed us creatively in all the right ways.
What is your take on the current Chester restaurant scene?
I love how restaurants are fully embracing their concepts, from authentic pizza, wings, tapas and incredible sandwiches, all of them carving out their rightful place in a blossoming Chester scene. It’s brilliant watching the city lean into flavour, identity and doing one thing exceptionally well.
What are your favourite places to eat out in the region?
Mana really opened my eyes to new techniques and flavours, the kind that had me thinking the whole way home. Moor Hall has been, and will always be, an incredible experience, but I’ve got a real soft spot for The White Horse in Denbigh. It’s an outstanding pub, and I can’t wait to get back there. Different ends of the spectrum, all brilliant in their own way.
What’s your favourite dish to create?
I don’t necessarily have one favourite dish, but I love a BBQ, the craft, the smoke, the way ingredients behave when you put them over real heat. Different cuts, fats, and marinades reacting to charcoal, the textures you can coax out of flame, the whole ritual of it with friends and family around. I craved it so badly once that I cooked a full BBQ under a tiny umbrella in the middle of a blizzard. Soaked through, smoke blowing sideways, still absolutely delightful.
Are there any foods you just don’t like?
Oysters, I love cooking them, serving them, the whole theatre of it. I love the idea of eating them too, but raw just isn’t for me. And believe me, I’ve tried. When we were developing them for the restaurant, I ate more oysters than any sane person should and I still couldn’t convert myself. Shame really.
Which foods are your guilty pleasures?
Whilst travelling, I tried these Indonesian packet noodles that absolutely shouldn’t taste as good as they do and yet here we are. I still buy them to this day, and I still love them. And if anyone does try them, it’s two minutes, not three!
Hungry for more?
Read up on the latest news, delicious eats, travel treats and seasonal style trends in FEATURES, or browse a curated selection of our FEATURED PRODUCTS, meander through our guide to the finest things to do in Cheshire and beyond in WHATS ON or partake in our COMPETITIONS.
About The CHESHIRE Magazine
We are the definitive guide to luxury lifestyle in the North West. Latest news, delicious eats, travel treats and seasonal style trends. The Cheshire Magazine is the largest luxury lifestyle title for the North West of England, dropping directly through the letterboxes of VIP subscribers from the Wirral to Greater Manchester plus all the villages and towns in between and digitally available as a subscription in print and digital on issuu.com worldwide. We specialise in connecting luxury brands to likeminded consumers.
If you are interested on how you can partner with The CHESHIRE Magazine, read more about us. Or get in touch to find out more about marketing, featuring or partnering with the Cheshire Magazine in print or online.
