Featuring Jack Coghill
Chef and Co-owner of Jack ‘O’ Bryan’s, Dunfermline
How long have you been a chef?
I started working in the kitchen for the family business when I was 14 washing dishes after school. When I left school (16) I started full time in the kitchen with my passion being pastry and that’s where the journey began.
Why did you become a chef?
When I was doing dishes I loved the pressure, adrenaline and the atmosphere of a working kitchen.
Where did you train?
My father (Bryan) has been in this industry all his life and he has trained me from a very early age in all of our restaurants.
Mark Tilling (Winner of BBC Crème De La Crème 2016 first series & chocolate master) trained me in pastry and chocolate in Farnham.
Favourite or signature dish
My own signature of the classic Eton Mess.
Favourite kitchen tool or equipment (apart from sharp knives)
I would say ice cream churner (as it is not only used for pastry but also savoury dishes too).
My Father/Mark Tilling/James Martin/Massimo Bottura.
Any food you can’t/won’t eat
I will try anything, being a chef you should try everything.
Comfort food/guilty secret
The classic chocolate fudge cake.
If I’m going out to eat, and I can’t get a table at your place, where should I go?
The Oystermen (Covent Garden, London) but a bit expensive for a meal when you need a plane ticket too.
Stupidest customer or kitchen experience
A customer came in and said she had a allergy to ice cubes and round white onions but was okay with diced.
You will find Jack 'O' Bryan's at 5 Chalmers Street, Dunfermline, Fife, KY12 8AT. It has just celebrated its fourth birthday. Jack tells us that the restaurant will be getting a refurb in April. The new dining concept will combine a little bit of all the family's restaurants from the past - Spain, Portugal & Scotland - with something they believe will be a first within the industry. Watch this space...
You may recall that a year ago in the Food Producers column, we featured Steven Mitchell who makes buffalo mozzarella in Fife. The business is going from strength to strength. Some of the start up finance came from a crowd funding scheme. Initial funders are being rewarded at a Founders' Dinner being held on Friday 3 February. The Tom's Food! team has been invited and we'll write about it in due course. Some tables remain. The event is open to anyone. Click on this link for information.
We were a bit disappointed to learn that the scheme was closed, so we're delighted to report that the Founders Club 2023 has just opened up. To find out more, click here.