A new head chef has taken the reins at one of Wells’ newest and most exciting restaurants.
Jason Porter will now use his extensive and renowned culinary skills to make Sadler’s Brasserie on Sadler Street one of the go-to destination restaurants in the West Country.
Having gained rave reviews as head chef of the New Inn, in Cerne Abbas, Dorset, Jason is hoping his well-crafted textures, delightful flavours and excellent presentation will win over foodies and locals looking for an honest and well-priced dining experience.
Originally from Wells, Jason discovered his passion for cooking while working at Ritcher’s Restaurant (now Goodfellows) in Wells where his natural ability and drive resulted in him becoming head chef by the age of 18.
With a clear vision of what he wanted and need to widen his knowledge he then applied for a position at Gordon Ramsay’s restaurant at Claridges. Having impressed the team he was offered a position at The Connaught, the five-star Mayfair hotel where the celebrity chef had taken over the food and beverage.
With further spells at Jamie Oliver’s ‘Fifteen’ under Shane Osborn, The Ledbury with Brett Graham and The Grove, the chance to become head chef at a venue in his beloved West Country was too good an opportunity to miss.
He now hopes his extensive experience and knowledge will fuel a culinary revolution in the city where he grew up and started his cooking journey.
Jason said: “I’ve come full circle and it’s great to be back. I can’t wait to make Sadler’s Brasserie one of the best places to eat in the region.
“Working in the capital was a fantastic experience and I want to bring a little bit of the London scene here to Wells.
“My vision is to serve seasonal, honest dishes, food that isn’t over engineered but will give customers a great experience.”
Located in the White Hart Hotel, which is owned by veteran hotelier Tudor Hopkins, the duo are looking to quickly establish the restaurant as venue for lunch, dinner, celebrations or just somewhere to enjoy a relaxed bite to eat.
Tudor added: “We’ve been making changes to the venue over the last 18 months so it’s great to have someone of Jason’s pedigree and experience on board to create menus that will complement what we’re trying to do here.
“We’ll be looking to source and serve as much local produce as possible so will mean regular and exciting changes to the menu.”
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