An Interview with Carl Jackman
3 March 2017
The Club is delighted to welcome our new Executive Chef Carl Jackman. We would like to express sincerest thanks to Carl’s predecessor, Tarik Ramjaun, for his contributions over the three seasons that he spent with the Club as Executive Chef.
Carl comes to Phyllis Court with a wealth of experience of first rate catering in all operational areas – functions and events, formal dining and informal dining. He has run top-level operations with Rhubarb Catering (including the Royal Albert Hall) and was also responsible for the ‘Quince Tree’ operation in Stonor which was very popular locally.
Commenting on his appointment with Phyllis Court Carl said he has been made to feel very welcome “it’s been a privilege to be part of the Club so far”.
Carl, who is originally from Southampton, moved to Wantage in Oxfordshire when he was 5 years old and discovered his passion for cooking while studying Home Economics at school. “I was very lucky to have a great teacher!“. Carl went on to study Food at Abingdon and Witney College and began working part-time at Foxes, a restaurant in Wantage. His passion for the industry continued to grow, and he was soon working full-time at the Boar’s Head in Ardington.
The father of two, stepson Charlie (12) and Archie (4), has been with his partner Becky for 8 years. Family time is very important to Carl who loves cooking with his boys. In his spare time, he also enjoys being in the countryside and walking his black labrador, Ruby.
He now has 26 years’ experience working as a Chef and believes vehemently that good ingredients are key to great food. As well as creating interesting menus and exciting dishes, Carl is passionate about developing people, and sees mentoring his team as a big part of this role. “I have developed my managerial skills in my most recent roles. I understand how to get the best out of people and love seeing them reach their potential”.
Carl presented his first menu in the Riverside Pavilion, which was incredibly well received by Members. The House Committee has had many appreciative comments: “the food has been really delicious, well balanced and imaginative” (S509).
Carl himself enjoys Italian cuisine, especially pizza, as well as fish and seafood. His ‘last supper’ would be, ‘pizza from a wood oven with lobster & garlic butter and a bottle of Sancerre!’.
Graham Owen, Club Director and Secretary, said “We are delighted to have Carl on board and we are sure that members will join us in welcoming him to Phyllis Court Club