Chef Jackson Boxer on why he can scarcely cook for himself and sticking to his principles

“One of the challenges I find is, while I take enormous pleasure in cooking for other people, I’m almost completely incapable of cooking for myself,” he says.

After a long day of creating and tasting complex dishes, the thought of crafting something elaborate at home is hardly appealing. Instead, he leans on simple, comforting meals – like a bowl of muesli with yogurt and fruit, or quickly sautéed eggs and liver. For Jackson, cooking has always been about giving, not necessarily indulging himself.

Despite spending hours in the kitchen, Jackson ensures that cooking for others remains his primary passion. He explains, “When I’m cooking for others, there’s a rewarding experience in tasting and adjusting as I go, knowing that I’m building a delicious meal for them.”

His lifelong connection to food

For Jackson, the kitchen was always more than just a workspace; it was an anchor of expression and a pathway to human connection. Growing up in a food-centric family – his father owns a deli, and his grandmother was a celebrated food writer – he was surrounded by people who saw food as a powerful form of generosity. His childhood meals were about more than just flavours; they were a way to bond. Reflecting on this, he notes, “When I was younger, I found I could invest love and care into cooking for the people I cared about… food became a way to show genuine affection that I wasn’t always able to express with words.”

This sense of connection was reinforced by Jackson's early start in professional kitchens. The fast-paced, tactile environment of restaurant life gave him both structure and an outlet for creativity.

“I found this environment of very physical, mechanical work actually liberating… I couldn’t overthink things; I just had to use my hands and get on with it,” he explains.

On balancing family life

While culinary success is often coupled with gruelling schedules, Jackson has worked to make family time a priority. A father of four, he’s clear about the importance of being present at home, and weekend shifts are rare these days.

“I still work very hard… but most evenings, I’m at home, helping cook the kids’ tea or putting them to bed.”

His commitment to his family is about more than just time; it’s also about adapting to the simplicity his children prefer in meals. Jackson's enthusiasm for complex, flavour-rich dishes sometimes backfires with his young critics, who prefer straightforward flavours.

"They’ll tell me, ‘Dad, you made it too tasty!’”

On his commitment to ethical sourcing and seasonality

Jackson's culinary philosophy isn’t just about flavours – it’s a statement on sustainability and ethical sourcing. At his restaurants, he’s committed to using ingredients from regenerative agriculture and sustainable fisheries, selecting produce from local farms that prioritise soil health and ecosystems.

“We work with fishermen who use rod and line, which is the most inefficient way to catch fish, but it’s the best for the oceans,” he explains. This conscientious approach to sourcing reflects his belief that food should be created responsibly and that true luxury comes from integrity, not excess.

This commitment to sustainability extends to his restaurant’s menus, where local, seasonal ingredients often take centre stage. For Jackson, simplicity and quality are paramount.

“If I could, I’d put one really good thing on a plate, if it’s absolutely perfect and at the peak of its seasonality,” he says. Rather than overcomplicate his dishes, Jackson finds magic in showcasing the ingredients themselves, capturing their essence in a way that celebrates both the food and the environment from which it came.

Looking forward

Though his restaurants are celebrated, Jackson remains grounded and introspective about his role in the food world. He acknowledges that each new project brings creative challenges and rewards, allowing him to continually refine his culinary vision.

“There’s limitless creative potential in each of my restaurants, and each one offers a chance to explore new ideas,” he says. His latest venture, Henri, is a collaboration that embodies both French and English culinary influences, a nod to his personal experiences in Paris and his enduring connection to London.

Reflecting on his journey, Jackson says that he no longer seeks validation from the accolades that once drove him. Now, he focuses more on creating spaces that foster connection and joy, both for his patrons and his family.

“When I started, I craved external validation, but as I’ve grown older, I’ve come to value working in a way that aligns with my own principles.”