Beginning his culinary career in the British Army, Jamie Shears has worked with some of London’s leading chefs and institutions including Gordon Ramsay, Chris Galvin, Jason Atherton and 45 Jermyn St.

Most recently Executive Chef at 45 Park Lane, Shears now runs the kitchen for The Audley Public House, Mount St. Restaurant & Rooms. He prides himself on working closely with farmers, growers and makers to secure the freshest British produce from around the UK, including beef and lamb from Durslade, The Audley’s farm in Somerset. Below, he shares his biggest chef inspirations, aspirations to open another pub in London and why he believes a positive attitude is one of the most important tools in the kitchen.

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When did you first fall in love with cooking?

For my school work experience at 14, I had a job as a kitchen porter in a hotel in Torquay where my mum worked. I fell in love with everything about it – it was challenging but exciting and I was hooked immediately.

How would you describe your culinary style?

I would say I am very ingredients focused, keeping them as British as possible. We have some fantastic suppliers – dayboat fish from Flying Fish in Cornwall, our farm in Somerset that provides beef and lamb, and smoked trout from East London. I like to keep my cooking simple yet relevant for our customers.

What is your culinary vision for the menu at The Audley?

We have two venues in the same building – The Audley Public House and Mount St. Restaurant – with two distinct menus, however we keep both quite classic in terms of their offering. The pub focuses on traditional pub food such as Scotch eggs, fried whitebait and amazing roasts to share, including whole roast chicken with all the trimmings, or braised lamb shoulder for two. Our aim when opening the pub was to retain a sense of community, and on Sundays it feels like it’s the place to be in Mayfair. Lots of happy customers sharing their Sunday lunch, someone playing tunes on the piano in the corner, drinks flowing.

Upstairs in Mount St. Restaurant, the focus is on British dishes with a nod to London’s culinary history. We serve smoked eel, mock turtle croquettes, and our signature dish is the lobster pie which used to be a peasant dish. My vision for both venues is to continue to build on the classic and historic dishes we have created for both venues, injecting them with a contemporary twist that keeps them relevant for our customers.

CREDITS
Photography: © Simon Brown Photography

Do you have a favourite dish on the menu?

In the pub it is definitely the Sunday roast. I like to serve it how I would eat it at home; big portions using the highest quality ingredients, lots of gravy and no holding back on the trimmings. In the restaurant my favourite dish is the Omelette Arnold Bennett which has been on the menu since we opened in 2022, and is available for breakfast lunch and dinner. It’s a great example of a classic dish that has stood the test of time – it was first invented by Auguste Escoffier at The Savoy in the 1930s. This is my interpretation of the original dish.

What is the most important lesson you’ve learned during your career?

That attitude is important. I learned this when I joined the army at 16. Discipline and punctuality were drilled into us, and it’s a lesson I’ve taken with me throughout my career and passed down to younger chefs at the start of their career. If you have a good attitude and you ask questions, turn up on time and take constructive criticism on board, you will go far. Soak everything in like a sponge!

What are the biggest challenges faced by the hospitality sector at the moment, and how are you tackling them?

There are many challenges facing restaurants, especially in this current climate. One thing I am particularly conscious of on a granular level is always keeping relevant. There are so many incredible new restaurants opening, serving creative dishes and trends, that it’s important to keep up with what’s happening in the industry and listening to what customers want. I make sure I’m dining out a lot in London to see what’s new and what’s on trend, and how I can translate this to the menu at Mount St. Restaurant without moving away from its core identity.

Which chefs have inspired you?

I have always looked up to Paul Ainsworth. I have met him a few times and I have always been inspired by his calm, collected and very professional approach to his cooking. What he’s doing across his restaurants in the South West – where I’m from – is truly impressive and he’s great at what he does.

CREDITS
Photography: © John Carey

What is your approach to sustainability in your cooking?

Sustainability is very important to us and we’re constantly looking at how we can improve our practices in the kitchen. I think that using truly seasonal, British produce is an essential step that all restaurants should be taking at a base level. Durslade Farm in Somerset supplies beef and pork to all Artfarm sites, while when cooking we utilise all ingredients and make them work as hard as possible. For example, for the lobster pie we use the shells of the lobster to make the bisque that goes into the pie itself, while the head sits in the middle of the pie while it’s being roasted, meaning guests get aromas of lobster when the dish is set down on the table.

I am always on to our suppliers to understand what is in season – we never buy fish or seafood outside of encatchment. The same applies to vegetables; we are constantly updating our dishes based on what is in season. Elsewhere in the kitchen, we have implemented a tailored waste management programme to ensure waste is kept to a minimum.

What would you like your next project to be?

I would love to open another pub in another part of London. Ideally it would be similar to The Audley Public House as it has been so successful and created a true community around it. Of course we would serve excellent pub food and drink too.

What is your favourite dish, and who cooks it?

One of the best meals I’ve ever had was at Dorian in Notting Hill. It was a combination of everything – the buzz in the restaurant, service, and quality of ingredients. Nothing is overcomplicated and they’re serving great food executed perfectly. I can’t wait to go back.