Meet Our Head Chef: Jason Connolly

The Sheppey Inn is thrilled to welcome Jason Robert Lee Connolly as our Head Chef, bringing a wealth of experience, expertise, and a fresh perspective to our kitchen. With over two decades in the culinary industry and a proven track record of leadership in diverse settings, Jason is set to elevate our dining experience.

Jason’s passion for food ignited early, leading him to pursue formal culinary education at Somerset College of Art and Technology (SCAT) from 1999 to 2001, where he achieved NVQ Levels 1, 2, and 3 in Hospitality and Catering Management. This comprehensive training laid a strong foundation for his distinguished career.
Before joining The Sheppey Inn, Jason’s career journey has seen him lead kitchens across various exciting locations. He held the position of Head Chef at esteemed establishments such as The Swan Hotel in Wedmore, Burger Theory in Bristol, and The Grill House in Mallorca, Spain. His international experience also includes multiple seasons as Head Chef at L’Escorchevel in Courchevel, France, and Hotelplan UK, also in Courchevel.

Notably, Jason also previously held the Head Chef role at the renowned Hundred Monkeys Restaurant and Organic Bakery in Glastonbury, and Le Terre Restaurant, also in Glastonbury, where he also served as Sous Chef earlier in his career. His recent role as Sous Chef at The Apple Tree Inn in West Pennard further demonstrates his versatility and commitment to culinary excellence.

From June 2019 to January 2024, Jason took a valuable break from his professional cheffing career to dedicate time to fatherhood. This period, while away from the professional kitchen, undoubtedly enriched his life experiences and brings a renewed energy and perspective to his culinary endeavors.

Jason’s extensive experience as a Head Chef means he is adept at all facets of kitchen management, from menu development and team leadership to maintaining the highest standards of food quality and hygiene. His diverse background, spanning from local Somerset establishments to international kitchens in France and Spain, promises an exciting and innovative future for the culinary offerings at The Sheppey Inn. We are incredibly excited to have Jason at the helm of our kitchen.

Meet Our Sous Chef: Jack Smyth

At The Sheppey Inn, we’re proud to have Jack Smyth leading our kitchen team as Sous Chef. With 16 years of culinary expertise under his belt and a profound passion for global cuisines, Jack brings a wealth of skill and innovative spirit to every dish.

Jack’s culinary journey began with three years at catering college, setting a strong foundation for his impressive career. He honed his craft at Yeovil College, earning an NVQ Level 2 in Professional Cookery and Food and Drink Service, followed by a Diploma Level 3 in Professional Cookery and Hospitality Supervision and Leadership. His dedication was recognized early on when he received the NVQ Level 2 Student of the Year Award in 2010.

Before joining The Sheppey Inn as Sous Chef, Jack held various leadership roles, including Head Chef at The Apple Tree Inn and Loaf Backhouse Café, and Sous Chef at The Grapevine Brasserie and Hotel French Alps. His extensive experience includes managing daily kitchen operations, overseeing stock, ensuring high food safety standards, and mentoring junior chefs. Jack is adept at preparing a wide array of dishes, from intricate cold dips and dressings to robust hot sauces and hearty main courses, ensuring every plate meets the highest standards of quality and flavor.

Jack’s passion for food extends to exploring and developing his knowledge of worldwide cuisines. He thrives under pressure, boasts excellent organizational skills, and is a strong leader who motivates his team to excel. He prides himself on his reliability, enthusiasm, and approachable demeanor, making him a valued member of The Sheppey Inn family.

Jack is committed to delivering exceptional dining experiences, and his dedication to culinary excellence shines through in every aspect of his work.

Meet Our Chef de Partie: Amber Amann

The Sheppey Inn is thrilled to introduce Amber Amann, a talented and passionate Chef de Partie who brings a blend of creativity, precision, and leadership to our kitchen, Amber has quickly established herself as a rising star in the culinary world, with a remarkable track record for her innovative approach and dedication to excellence.

Amber’s culinary journey began at a young age, working as a kitchen assistant in two different establishments, where she discovered her deep passion for the hospitality industry. This early immersion laid the groundwork for her formal training, leading to a Level 2 Qualification in Food Production and a Level 2 Health and Hygiene Certification. She further honed her skills and understanding of the industry by pursuing her GCSEs in subjects like English, Maths, Science, and Food and Nutrition. Amber is also currently expanding her expertise by completing a Level 2 Qualification in Business Administration, showcasing her commitment to understanding all facets of a successful kitchen operation.

Prior to joining The Sheppey Inn, Amber served as an Assistant Kitchen Manager/Sous Chef at The Good Earth restaurant in Wells. In this demanding role, she was second in command, overseeing a large team, developing innovative and authentic menus, and consistently producing tasteful dishes from scratch. Her meticulous attention to detail resulted in a 100% compliance rate during hygiene inspections, demonstrating her unwavering commitment to food safety. She also gained valuable experience in stock management, financial margins, and staff training, showcasing her strong leadership and communication skills.

Amber’s experience also includes her time as an Apprentice Chef/Chef de Partie at The Bear Inn in Street, where she mastered the preparation and service of breakfast, lunch, and dinner menus to the highest standards. Here, she took on responsibilities for stock management, overseeing various station duties, and training new chefs. Her diverse skillset encompasses multi-tasking, artistic food presentations, time management, and expert knife skills.

Beyond her professional kitchen roles, Amber is a highly skilled pastry chef with a notable talent for creating and decorating bespoke and prestigious cakes and desserts for events. Her personal home cooking page on Instagram (https://www.instagram.com/ambers.food/) provides a wonderful visual testament to her artistic culinary abilities.

Amber’s ambitious spirit, combined with her strong organizational skills and commitment to high standards, makes her an invaluable asset to The Sheppey Inn team. We are delighted to have her contribute her passion and expertise to our culinary offerings.
With a keen understanding of texture, balance, and the nuanced interplay of sweet and sometimes unexpected flavours, Amber elevates every dessert she touches. Whether it’s a perfectly tempered chocolate creation, a delicately layered cake, or a vibrant fruit tart, her attention to detail and unwavering commitment to excellence are evident. Amber constantly seeks new techniques and inspiration, driven by her desire to surprise and delight diners with every sweet conclusion to their dining experience. Her dedication ensures that each dessert leaving our kitchen is not just a dish, but a truly memorable moment.

Meet our Commis Chef: Ruben Mehre

Meet Ruben Myhre, a promising young Commis Chef whose culinary journey began in the stunning natural surrounds of Norway. From an early age, Ruben harbored a deep-seated passion for food – not just eating it, but the intricate process of transforming raw ingredients into something extraordinary. This innate drive has propelled him into the professional kitchen, where he now hones his skills as a Commis Chef.

Ruben is characterized by his unwavering dedication to producing great food. He approaches each task, no matter how small, with meticulous attention to detail and a genuine desire to learn from every experience. Whether it’s mastering knife skills, understanding flavor profiles, or perfecting plate presentation, Ruben is committed to absorbing knowledge and refining his craft. His enthusiasm is infectious, making him a valuable and energetic member of any kitchen team. Keep an eye on this young chef; his passion and drive are sure to lead to a remarkable culinary career.