November 14 2024 - Hearth Suppers: Jackson Boxer

As part of our Hearth Supper series, Jackson Boxer of Brunswick House, Orasay and Henri, joins us for an evening in Hearth, our restaurant where we cook over fire.

Under the helm of our Culinary Director, Skye Gyngell, and in collaboration with Hearth's Head Chef, Owen Seamark, Jackson and the team will create a three-course menu that celebrates the heartfelt cooking of Hearth and the eclectic and always delicious stylings of Jackson's.

The evening begins at 6:30 PM with a welcome drink, before guests are seated on long tables for an introduction to the menu from Owen and Jackson and a sharing style supper that embraces the feelings and flavours of both restaurants. 

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Jackson’s first work in kitchens was as a kitchen porter for Margot Henderson at the age of 16. The experience was formative, and Jackson continued to pursue cooking jobs as he completed school and then a degree in English at Cambridge.

In May 2010, Jackson and his brother Frank Boxer, together set up Brunswick House in Vauxhall. Over the last ten years, Jackson and Frank have slowly grown it into a dining room, bar, terrace, three private dining rooms and the cellars – a nascent speakeasy and dance dungeon.

In March 2019, Jackson opened Orasay in Notting Hill, inspired by the western isles of Scotland where he and Frank have spent summer holidays since childhood. 

Skye joined Heckfield Place as Culinary Director before its opening, and has been instrumental in guiding the culinary concept and estate offering. Her signature style of dishes created using local, fresh ingredients underpin all that is served at Heckfield Place, with Skye working closely with the Home Farm team to serve produce grown on the estate.

Photo of Jackson by Louis Sheridan