Jason Christie brings an ingredient-led approach to the kitchen at The Bell, shaped by a career that has taken him from the Cotswolds to South Africa, South Korea and Italy. He believes good cooking begins with the soil produce is grown in and the people who nurture it.
At The Bell, he reflects that philosophy with a menu of generous, relaxed dishes that are guided by the seasons and respect the beauty of good ingredients and their producers.
Born and raised in Gloucestershire, Jason began his culinary journey under chef Michael Croft in nearby Tetbury before heading to South Africa to work with acclaimed chef Bertus Basson at Overture, then to Seoul, where he discovered the traditions of kimchi, fermentation and preservation that continue to influence his cooking today. Curious to learn more about food history and culture, he later studied at the University of Gastronomic Sciences in Italy, exploring flavour, produce and the craftsmanship that shape ingredients.
In 2016, Jason returned to the Cotswolds to join Daylesford’s Cookery School. He developed a fermentation class, then worked with the Market Garden team at the farm to create a fermentation programme that preserved seasonal gluts, extending the life of the harvest while uncovering new layers of flavour. The collection received a Great Taste Award.
Following a successful spell as Head Chef at The Crown Inn in Church Enstone, Jason has returned to Daylesford to lead the kitchen at The Bell.
Jason’s menus celebrate British ingredients, while drawing inspiration from culinary traditions around the world. Working closely with Daylesford’s farmers and growers, he champions lesser-known cuts and nose-to-tail cooking, ensuring every ingredient is treated with care and respect, and waste is reduced or avoided. Fermentation continues to occupy an important role on his plates, preserving the abundance of the Market Garden beyond its natural season while bringing brightness and depth to his dishes.
As the heather comes into bloom across Britain’s moorlands, the arrival of grouse season marks the beginning of one of the most anticipated periods in the shooting calendar. Running from August through to December, it celebrates one of the country’s…...
Long before they reach the plate, our tomatoes begin in the warm soil of the market garden, growing steadily beneath the shelter of our polytunnels as the days lengthen and summer settles in.
The sight of the first asparagus spears poking their heads up from the ground marks the start of a fleeting season.
