Alex Jackson started his cooking career at Stevie Parle’s acclaimed Dock Kitchen, where he worked as head chef for a number of years before staging at April Bloomfield’s Tosca and Alice Water’s Chez Panisse in the San Francisco Bay Area. He returned to London as the head chef of Stevie’s second restaurant, Rotorino, and spent a period as a cheesemonger before opening his own restaurant, Sardine, in the summer of 2016. Sardine sadly closed in 2020, and Alex is now head chef at Noble Rot Soho, which has been described as ‘relentlessly, gaspingly good’ (Grace Dent, Guardian).

Sardine, a book about Provençal cooking, was published by Pavilion in 2019, and Alex is currently working on his second book, for publication in autumn 2023.