Hotel Cateys 2025: Hotel Restaurant Chef of the Year – Jack Bond, the Cottage in the Wood

Creative, entrepreneurial and a strong leader were all terms used by our judges to describe Jack Bond. Since taking over ownership of the Michelin-starred Cottage in the Woods restaurant with rooms in Keswick, Cumbria, with his wife Beth last summer, the chef has managed to transform the business, boost its profile and improve staff culture.

As head chef, Bond plays a key role in the day-to-day running of the venue’s eight guest rooms and 32-cover restaurant, personally leading every service from the pass and attending every team briefing. Since last year, he has grown the restaurant team from zero members to five, and front of house from two people to six. Multiple team members have been nurtured to grow in the roles, with a 19-year-old stagiaire offered a chef de partie role, a sous chef moving up to senior management, and a waitress progressing to bar manager. Bond’s personal approach has paid off in staff retention rates and, apart from seasonal students, the Cottage in the Wood has not had to hire any new team members since January 2024.

Beyond the kitchen he has a hands-on role across the rest of the hotel, taking on everything from late-night maintenance to social media and managing the no-dig garden which supplies the restaurant.

Bond is also responsible for designing and developing two seasonal tasting menus, lunch and breakfast menus, which he has built around zero-waste principles. Scallop roe is transformed into emulsion; bones are made into broth and surplus kitchen ingredients are used into condiments or cocktail garnishes. A new cheese course has been created using offcuts from the main cheese board while waste produce has been used to create a supplement course to the lunch menu, both of which sold hundreds of portions this year and generated thousands in additional revenue.

This approach, alongside foraging for produce and tighter management of ingredients, has massively lowered food costs across the business, boosted growth profit and helped the business record impressive revenues.

Under Bond’s leadership, the Cottage in the Wood has retained its Michelin star and won three AA Rosettes. His 2025 appearance on Great British Menu, when he won the northwest regional heat, significantly boosted the profile of the venue, boosting occupancy and resulting in a 68% uplift in monthly revenues.

Bond’s generosity extends beyond the kitchen. He designed a bespoke at-home meal kit for a bed-bound guest’s 50th birthday and, when unable to host a party of nine for a 70th, personally cooked for them in their home, on his day off. He is also an ambassador for the Burnt Chef mental health charity and uses his own experiences to help support his team.

Bond’s focus on sustainability, staff culture and his strong business sense has helped grow the Cottage in the Wood into a highly successful operation, making him a worthy winner of this award.

What the judges said

"Jack’s leadership has significantly elevated the restaurant profile and profitability while fostering a sustainable and supportive work environment." 

Arjeta Aradi

"A wonderful professional who drives a passion for farm to table experiences."

James Clarke

"His ability to grow his young chefs and interesting concepts make him a worthy winner."

Pedro Paulo

The shortlist

• Jack Bond, the Cottage in the Wood, Keswick, Cumbria
• Jean-Didier Gouges, London Hilton on Park Lane
• Sean Kelly, the Lovat, Fort Augustus, Inverness-shire
• Wojciech Popow, Beaverbrook, Leatherhead, Surrey

The judges

• Arjeta Arapi, the Montague on the Gardens Hotel
• Everett Chambers, Red Carnation Hotels, the Montague on the Gardens Hotel
• James Clarke, Park Plaza Westminster Bridge
• Chris Cleghorn, the Queensberry Hotel and Olive Tree Restaurant
• Pedro Paulo, Ham Yard hotel, London
• Moses Solomon, Royal Automobile Club
• Sarah Williams, Firmdale Hotels