Up and coming Head Chef joins The Castle in Taunton

Jamie Raftery is one to watch. A promising chef at only 27, Raftery has worked with some of the biggest names in the industry.

Born to the well-respected Irish poet, John Malachy Raftery, he first started his culinary career in his hometown of Galway in West Ireland at the City Centre Hotel to gain experience in the culinary world.

After furthering his experience at a catering college, Raftery was inspired to venture to Malaysia and on to cook in the French Alps-Chalet. Since then Raftery has won the Gordon Ramsey Scholarship in 2007, which gave him the opportunity to be mentored by Ramsey and his team of experts in London, Paris and New York in 2008. Following that, he worked for one year under the direction of Thomas Keller at the French Laundry in 2009, and then under Heston Blumenthal at the Fat Duck. Currently the newest Head Chef of the BRAZZ @ The Castle Hotel in Taunton, Raftery follows the steps of celebrity predecessors Gary Rhodes and Phil Vickery.

Raftery’s ambition to become a chef was driven by the desire to be creative with his hands, and being able to satisfy people with the gift of food. With his new position as Head Chef at the BRAZZ @ The Castle, Raftery continues the restaurant’s reputation for outstanding British food inspired by the produce of the region. His dishes are influenced by the seasons, its connection with nature, and how it provides the raw ingredients he works with. Raftery’s food philosophy is to respect for the ingredients, where they have come from, and who produced them. Some of the ingredients that are responsibly sourced are fish and seafood from Brixham, game from Exmoor, fruits and vegetables grown locally, and Somerset artisan cheeses. Accessibility is also an important factor for Raftery. The Castle owner, Kit Chapman, who has been working closely with Raftery said, “Jamie is the first chef in my 35 years here to not just be keen about dietary requirements but passionate about it. He has completely rearranged the kitchen, rewritten the menus and really upped our game.” According to Raftery, “I want the new menu to be accessible to people of all dietary requirements – vegetarians, vegans, people with intolerances and allergies – everyone.”

Raftery has been busy in the kitchen developing his new menu at BRAZZ @ The Castle. Signature dishes include ‘soft poached duck egg, smoked eel pancake, mustard and pickled red onions;’ and ‘wild sea bass, caramelised cauliflower, braised chard, mushrooms and capers.’ His challenges and goals are to re-establish the Castle’s cuisine, and to win back the coveted Michelin star.

For more information on the Castle Restaurant and table bookings, visit: the-castle-hotel.com