North Stainley, Ripon, HG4 3HT

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Jack Baldwin, Sous Chef, Turns 21.

With Jack turning 21 today, we thought it apt to create a blog just for him. We quizzed him about his younger years and his achievements and passion within the hospitality industry. The Staveley Arms wouldn’t be where we are without Jack’s drive and ambition and he’s an integral part of the team and the family. 

Jack joined Dave’s team at the Bruce Arms aged 15 as an apprentice. He has worked his way through the ranks to be our Sous Chef, picking up many awards and accolades and creating some delicious food along the way. He is now a Director of The Staveley Arms, which was reopened in August 2020. 

Working alongside family is challenging for anyone. For Jack, it brings a unique and dynamic functionality. Head Chef Dave is also Jack’s father-in-law to be. He’s Jack’s industry hero because of his guidance and influence and this pub team is united both personally and professionally 

In Jack’s words, The Staveley Arms is…  

“A fantastic pub with great food, great drink and great service.”  

Jack’s favourite dish to make is the Tiger Prawns and Squid starter. This creation balances complex and technical flavours. With the menus changing seasonally, October to late January sees Jack’s favourite food to fork in Game season. Venison was part of his winning dish for Flavours of Herriot Young Chef of the Year which he has won twice. Jack’s achievements don’t stop there – he sees his finest accomplishment as placing in the top 6 for the prestigious Nestlé Toque d’Or award. For this he created a Pickled Beetroot Cannelloni Pasta. Beetroot is an ingredient he would most like to change peoples’ opinion on because of the versatility it brings.  

Propping up the bar with the friendly locals is where you will find Jack when he’s not occupied creating beautifully presented Yorkshire sized dishes. 

The Staveley Arms team and all our customers would like to wish Jack a very happy 21st and are excited to see him develop within the industry and one day achieve his ambition of a Michelin Star. Cheers to you Jack.

Enjoy your Birthday pint!