At the age of 16, Jason Atherton’s passion for food was ignited as commis chef at Skegness’ County Hotel. Booking a one-way ticket to London a year later, Jason went on to work with a range of acclaimed chefs including Marco Pierre White, Pierre Koffman, Nico Ladenis and Stephen Terry. In 1998, Jason backpacked to Spain, gaining his biggest influence from Ferran Adria, working at three-Michelin star restaurant, El Bulli. Upon his return to London, he joined forces once more with Stephen Terry at Claudio Pulze’s Frith Street, winning the Caterer and Hotelkeeper Acorn award for young achievers in 2000, before becoming executive chef in 2002 at Gordon Ramsay’s Verre in Dubai. Jason moved back to London in 2005 to open Gordon Ramsay’s Maze restaurant in Mayfair. As chef patron, the flagship restaurant won numerous awards and the brand grew on a global scale gaining Jason international recognition. Six years later, Jason decided to focus on his own venture, leaving Maze to open his restaurant, Pollen Street Social, in 2011.
Jason & Bonnet
“It’s really the stealth bomber of ovens – it’s also sleek and sexy too which helps! It certainly looks better than any other suite I have used and it also has business benefits because it increases covers and generates a good feeling among all the staff using it!”