From the rural South-West of England to the kitchens of London and rural France, Jamie Smart has built a reputation for food defined by craftsmanship, clarity, and deep respect for the ingredient.

After training near the Devon coast, he moved to London at nineteen — cooking first at St John, then Lyle’s and Brawn — kitchens that shaped his understanding of seasonality, simplicity, and honesty on the plate. He later ran Auberge de Chassignolles in the Auvergne, where his ingredient-led cooking met the rhythms of the French countryside and local producers.

In 2022, Jamie became the first Head Chef of Cadet, a neighbourhood “cave à manger” in Newington Green. His food there — precise yet intuitive, confident yet quiet — drew critical acclaim, including praise from Financial Times critic Tim Hayward, who called him “one of the most intuitively brilliant chefs I can remember.”

Now working as a private chef and consultant, Jamie brings that same thoughtful approach to bespoke dining experiences across the UK and abroad. Whether designing a tasting menu or cooking an intimate meal in a private home, his aim is simple: to let the produce speak, to cook with attention and restraint, and to create food that feels deeply connected to place.

Accolades

• Cadet – Eater “Restaurant of the Year” 2022

• Code Hospitality “30 Under 30” 2023

• Good Food Guide “One to Watch” nominee 2023

•  "One of the best chefs in London"-Tim Hayward, Financial Times

• “One of the most intuitively brilliant chefs I can remember."-Tim Hayward, Financial Times