Head Chef Matthew Mason

Born and brought up in Devon during the 1970's, Matthew's desire for culinary training began with the self sufficiency of his parents allotment. This provided a valuable lesson which is still evident today in his philosophy of cooking - making full use of Devon's fine larder and the best seasonal produce. 

After serving his apprenticeship under the tutorage of Shaun Hill at Gidleigh Park, Matthew took over the kitchens of the Jack in 1995. A year later, the Jack became one of the first pubs to achieve 2 AA rosettes; an award that has been maintained ever since. More recently the restaurant has been awarded a Michelin Bib Gourmand as well as continued inclusion in the Good Food Guide, Alastair Sawday's Recommended Pubs, Harden's and the Trencherman's Restaurant Guide.

Matthew is also the proud father of Charlie, who although only six, can comfortably tell his courgettes from muddy leeks. Rain or shine he is continually fascinated by what is growing in the family garden and has his own small vegetable patch next to dads. Matthew's driving ambition is that his passion for good food comes through in the dishes the kitchen prepares and serves every day.

In March 2007 he won the Professional Class in the region’s largest cookery competition - the South West Chef of the Year. The readers of Devon Life then voted Matthew their 2007 'Devon Chef of the Year' in the magazine's annual Food and Drink awards. At the same time, an exciting partnership was starting to get underway between the Jack and nearby West Hill Primary School.

In April 2008 as the winner of last year's South West Chef of the Year, Matthew was invited to help launch the Exeter Food & Drink Festival with Michael Caines. The Jack then won Gold in the 'Best Dining Pub' category at the Devon Life Food and Drink Awards in November. Matthew cooked again at this year’s Food & Drink Festival and also helped to teach the children in the 'Food is Fun' marquee.