SPEAKERS | National Geographic Traveller (UK) Food Festival

Alex Jackson’s passion for French cuisine was ignited by a year in Paris. After working at Stevie Parle’s Dock Kitchen, he returned to France, and in Provence, amid fresh herbs and vegetables, and good olive oil, the concept was born for his London restaurant Sardine, focusing on the sun-kissed cooking of the Mediterranean region. He’s now head chef at Noble Rot in London. His new book /Frontières/ is a love letter to French cuisine and an exploration of its Norman, Saxon, Anglo-Saxon, Celtic, Frankish, Jewish, Roman, Moorish and Catalan influences. The result is food that is simple, humble and delicious.