Jacob Keen-Downs

Sous Chef at Rick Stein, Barnes

Say hello to Jacob, our Sous Chef in Barnes who leads the kitchen alongside Head Chef, Ian Salmon. Born and bred in the area, he’s always had a passion for food and drink – working on market stalls and in a greengrocer to earn money whilst he was at school.

He developed his culinary skills at Westminster Kingsway College, progressing up to NVQ Level 3, then put them to the test working at Caprice Holdings’ Scott’s and Le Caprice for three years. After which, the opportunity arose to work in Rick Stein’s first restaurant in his home city, cooking time-honoured dishes was just the challenge Jacob wanted as a young chef. He works very closely with Head Chef, Ian to deliver team training and has demonstrated recipes at Barnes Food Fair and Padstow Christmas Festival as well as in local primary schools – it’s been a busy first few years with our team! In November 2019 he was awarded the Acorn Scholarship – an accolade that recognises the best young talent in the hospitality industry. More about this here.

When he’s not in the kitchen, food is very much still on his mind – trying new restaurants and spending time at Borough Market, a great source of foodie inspiration. Away from food, another f is a big part of his life, football. In particular, the sky blue of reigning Premier League Champions, Manchester City.

Meet more of our team here.

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