At Flint’s restaurant we pride ourselves on offering a first class dining experience for all our customers. This is largely due to the passion, commitment and hard work of our team of Chefs.

Jon Batchelor Executive Head Chef

Jon is our Executive Head Chef at Flint’s Restaurant and career highs include stints at the Michelin-starred Thackerys, Delia’s Restaurant and Adlards.

What inspired you to become a Chef?
Actually my earliest memory of cooking was my mum making biscuits, cakes and Cornish pasties. From then on I was always in the kitchen helping out at special occasions such as Christmas and Easter.

What do you most enjoy about being a Chef?
I enjoy working with fantastic ingredients, being creative and the buzz you feel after cooking for 300 hundred people in 2 hours; nothing comes close to a feeling like that.

How would you describe your style of cooking?
I would describe my cooking as Modern English with a twist of infusion. I love to cook fusion food such as Thai and Oriental; the flavours and spices are divine. One of my favourite recipes is Singapore Noodles but I would say my signature dish is Pan Seared Scallops with Pea Puree, Chorizo, Chorizo Oil and Pickled Griolles.

Are their any particular Chefs that you admire? If so, who and why?
I particularly like Rick Stein for his utter enthusiasm and passion. Although Ferren Adrian and Hesten Blumenthall for me have to be the greatest for there contribution to the science of cooking. I always love reading about their new recipes.

To book your table at Flints restaurant call us now on 01603 759393.