Jaxon has an impressive cooking career. His previous accomplishments include, training as an apprentice at the Savoy in 1991 governed
by the Academy of Culinary Arts Specialised Chef Scheme. Then moving to Chef Saucier at The Dorchester,
London, progressing to the position of Private Chef at Wormsley Estate,
Executive Sous Chef at Danesfield House, Marlow and Head Chef of the Glasshouse Restaurant at the Grove near Watford.
Interestingly, during his time as Private Chef on the Wormsley Estate, he achieved the prestigious title of ‘American
Express Young Chef of the Year’in 2000.
Passionate about food with an unequivocal stance on quality of ingredients, Jaxon revels in serving honest pub food every day of the week ensuring that there really is something for everyone. From relaxed dining with a pizza on the terrace to dining with a bespoke menu in The Oak Room.
Additionally, since 2011 he has been designing and delivering highly successful and unique events via www.valleyevents.co.uk