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Jacob’s by Jefferson Green - a new addition to the Knutsford food scene

PUBLISHED: 11:58 05 June 2017

Jacobs by Jefferson Green Restaurant, Knutsford

Jacobs by Jefferson Green Restaurant, Knutsford

Archant

Jefferson Green has just opened his first restaurant in Knutsford and he’s already creating a buzz, as Janet Reeder discovers.

Jacobs by Jefferson Green Restaurant, Knutsford......Chef, Jefferson Green, with staff, Ondrej Stredula, Marketa Mravcova, Callum McGrath, Harriet Cox, Matthew Nobbs and restaurant manager, Chris TownsendJacobs by Jefferson Green Restaurant, Knutsford......Chef, Jefferson Green, with staff, Ondrej Stredula, Marketa Mravcova, Callum McGrath, Harriet Cox, Matthew Nobbs and restaurant manager, Chris Townsend

Could Jefferson Green be the most grounded chef on the Cheshire restaurant scene?

Not for him a Gordon Ramsay style meltdown, or an endless chase for a Michelin star, instead Jefferson, who has just launched his first restaurant, Jacob’s, in the heart of Knutsford has one main goal: to cook great food with plenty of love.

‘I’m not doing it for any awards, it’s just something I have always wanted to do,’ says Jefferson, as he takes a break from the buzz of the restaurant’s open kitchen to chat about his aims and ambitions for the new venture.

‘I just want people to enjoy what I do. It’s about people coming here and loving the food and the atmosphere and already, since we have been here, we have had nothing but compliments, which is great.’

Jacobs by Jefferson Green Restaurant, KnutsfordJacobs by Jefferson Green Restaurant, Knutsford

Jefferson, from Burnage in Manchester, started his career at the celebrated Lime Tree restaurant in Didsbury, working shifts in the kitchen to earn money as a student. He discovered that he had found his vocation. From there he went to work for Simon Rimmer and was mentored by some of the region’s great chefs along the way.

‘ I just fell in love with cooking and found myself getting better and better at it, as my career progressed,’ he says.

‘It went on from there and 20 years down the line this is the end result.’

The long cherished dream to open his own restaurant has been made possible thanks to two investors and a beautiful building on Knutsford’s King Street but the menu and concept is all his own.

‘The way I cook is quite classical,’ he explains.

‘I don’t use a lot of molecular techniques, or things like that. I just do what I love. It’s what keeps me in the kitchen for many hours a day.’

He also gives value for money, offering set menus of £12.95 for two courses and £14.95 for three courses, after all, this is a restaurant he hopes people will come back to on a regular basis, whether it is for an à la carte special occasion, lunch, or afternoon tea.

‘The menu includes ingredients I like to eat and everything is on the plate for a reason, it’s not just there to look pretty, everything is there to contribute to the dish. The food is balanced, with different textures and different flavours each complementing each other, ‘ he explains.

Jacobs by Jefferson Green Restaurant, KnutsfordJacobs by Jefferson Green Restaurant, Knutsford

‘What we are trying to create is something that’s relaxed. The décor, the building all come together to create the ambience as comfortable as someone’s front room. It’s an everyday thing.’

Jacob’s may be the sort of place you can visit every day but the interior design is upmarket, contemporary and cool, with greys and taupes offset by glamorous silver framed mirrors and quirky pictures.

And for those who love the excitement of being part of the action in the kitchen there’s a viewing area where diners can watch the chefs at work. It’s all about the theatre of the kitchen, Jefferson says.

‘The open kitchen adds a little bit of theatre. If I go to a restaurant with a sliding pass or open kitchen I love to sit near it and get the smell of the food. It’s quite atmospheric as well. Plus people can see that everything is cooked fresh, there’s no hiding place.’

Jacobs by Jefferson Green Restaurant, Knutsford.....Chef, Jefferson Green in the kitchenJacobs by Jefferson Green Restaurant, Knutsford.....Chef, Jefferson Green in the kitchen

To add to the experience there are two evening specials added to the menu on a daily basis and the main menu gets tweaked every two weeks.

‘I want to keep everyone interested,’ says Jefferson.

‘It is important to listen to the customers too. They always come to the pass to say how they have enjoyed their meal, so if there’s something missing from the menu they can always ask where it is. I’m a very relaxed chef.’

Aside from the new restaurant, one thing he is clearly proud of achieving is a recent award from Trafford College as Employer of the Year.

His brigade of kitchen and waiting staff are former students at the college and his aim is for them to grow along with the business and have a great environment to work in.

Says Jefferson: ‘As head chef you’re a father figure, mentor, psychologist, someone’s elder brother, all that and more. You can inspire young people and everyone can look up to you in different ways.’

Jacob’s by Jefferson Green,

48 King Street, Knutsford, WA16 6DT 01565 653753

www.jacobsofknutsford.co.uk

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