Chef Spotlight | Scott Harrison Jones of Shepherd Shack
Meet Scott. Head Chef and co-owner of Shepherd Shack, a Devon-based catering company specialising in BBQ and firepit cookery for private dining and events.
Shepherd Shack works alongside local gamekeepers and farmers to showcase the best of Devon raised game and meats. Previously well-known for Scotch Eggs, the focus has recently shifted back to Scott's love for cooking for a crowd.
Scott loves to share his skills with local students through college demonstrations and work placements, so throughout the year, he can be found talking all things food on stages around the county.
We asked Scott about what drives him in the kitchen, his ethos, favourite food, top kitchen tip and much more... read on to find out more (including his Nan with the coldest of hands and warmest of hearts).
What drives you in the kitchen, what's your chef ethos?
My passion is field-to-plate, nose-to-tail, BBQ and firepit. I love working with local gamekeepers and farmers, and sourcing local wherever possible. I have an eclectic style after travelling the world and cooking in various kitchens. Thirty years later, I’m still very much enjoying working with food and hospitality.
Your most treasured food memory?
From an early age, I remember cooking with my Nan. She was an ex-RAF chef and for many years after worked in private homes. I spent a lot of time with her at the weekends learning the basics. I feel this is where my passion to pass on skills comes from. She was a mean pastry chef, the coldest hands I knew! Warm heart though.
Give us three words to sum up your style of cooking?
Eclectic, brai (BBQ!), comforting! I grew up in South Africa where meat was the main event. It’s still the same – I’ve been fortunate enough to work with our local gamekeepers and showcase the amazing quality of their game produce.
What has been your career highlights so far?
Honestly, it’s probably Shepherd Shack. Never did we think when we moved to Devon 13 years, that we would we find a community that has supported us a small business but also champion us within the Devon food scene.
Your favourite seasonal ingredient? What is it and how would you serve it?
Venison, slow smoked over Applewood, using my own seasoning - a biltong inspired spice mix.
What does 'sustainable' mean to you?
Utilising what’s on your doorstep. I’ve been very fortunate to work with fantastic local gamekeepers and farmers. It’s important to know how the meat was reared and it’s all here. No need to look beyond our own valley.
Do you have a favourite drink?
Gin and tonic - only Devon Distillery Organic Gin or Gotland Gin London Dry Small Batch will do!
What's your secret weapon in the kitchen?
An ideas board! You never know where inspiration pops up!
What's always in your fridge at home?
Leftovers! Our children thoroughly enjoy whatever’s been cooked out in the field or at an event; we’re lucky that they love Dad’s cooking! Especially if it’s chocolate mousse!
Tell us your guilty pleasure?
Elmhirst cheese from Sharpham Dairy. A really decadent, triple cream soft cheese. No one else gets a look in.
Can you share your best cooking tip?
If you’re making homemade custard, add a pinch of salt towards the end of cooking and taste. It balances the sweetness of the sugars against the richness of the eggs and cream, it enhances the flavour!