Our first Chef of the Month 2016 is, Jamie Henshall, this Chef not only cooks but is also very active with different events and pop ups. He also regularly updates his video blog which features plenty of entertaining culinary tutorials; through these videos you can truly see this Chefs passion for all things food.


1. Your restaurant/business

The Northern monkey - Chef & Food Blogger

2. Describe your kitchens

My Kitchen changes all the time as I do a lot of different events and pop ups. My last home was for 4 years when I was the Executive head chef of The Reserve Bank of Australia which had 3 kitchens. They were always clean, organised and well-oiled machines.

3. Favourite Chef item and why

It’s between the Palermo Short Sleeve Chef Jacket with Cool Vent or the Springfield Short Sleeve Zipper Jackets. It’s that classic button up and modern zipper that I love to change between. They both have a light feel, well vented and a soft fabric that is comfortable on the skin.

4. First job

The Rose and Crown Pub in the UK in a small village called Knutsford. Good memories.

5. Your cookbook

It’s in the pipeline to launch mid 2016. Watch this space. It’s going to be fun.

6. Awards/Achievements

Arriving in Australia with $200 in my back pocket 8 years ago and working my way up the ranks to my role as Executive Head Chef of The Reserve Bank of Australia and then overlooking food development for multiple catering sites in NSW. Also building my brand "The Northern Monkey” as well as competing in the rare medium chef of the year in 2014.  

7. Your cooking inspiration

Art and Travel is a massive part of my inspiration to cooking. From my Bangladeshi father and English mother, different cultures have always played a massive part of my creative triggers. As a keen artist I also find art an awesome way to inspire food textures, colour and presentation.

8. Your speciality dish

For me I don't have a specific speciality dish. It’s all about how I am feeling and seasonality. I do always turn to an authentic curry to impress friends and family though.

9. Favourite dish to eat

Anything made with love wins me over every time. I believe energy and your surroundings can influence a dish. Anything that is fragrant, light and has ballsy flavour is a winner for me. One dish that always stands out for me is when I was in Malibu by the beach eating BBQ grilled prawns, pesto, mango and chilli.

10. Weirdest thing you have ever eaten

It has to be a cockroach in Chiang Mai, Thailand.

11. Favourite ice cream flavour

Mint choc chip every time.

12. Favourite Drink

Matusalem rum, one large ice cube, lime and a dash of ginger ale.

13. Favourite wine

A massive fan of Malbec wine after doing a stint in an Argentinean restaurant many years ago in the UK. A specific bottle would be a P15 Malbec from Patagonia. It has an amazing vanilla chocolate note with a smooth finish.

14. Who would you most like to cook for

My father, Mother, Brother, Wife, Pablo Picasso, Denzel Washington, Muhammad Ali, Francis Bacon, Arnold Schwarzenegger, Elvis Presley, Jamie Oliver and Bob Dylan. What a dinner party that would be!

15. Who would you least like to cook for

No one really. Everyone deserves a cooked meal in their life. If someone has negative outlook it’s the only way you will make them smile.

16. Favourite things to do outside of the kitchen

Creating film content, researching food, painting, exercise, becoming a better version of myself and spending time with the wife.

17. Your latest project

Currently I have a few things happening which include the launch of my own “Jerk Sauce Range” called Little Man Jerk. Working on content for an online food channel and an art & food pop gallery later in the year.

18. Favourite city and why

New York. Its creative, chaotic, a foodie mecca and anything can happen.

19. Your greatest indulgence

To put the exercise on hold and eat / drink whatever I want.

20. Your all time best culinary tip

Always have fun when cooking, explore your boundaries and let the mistakes happen. They’re the stepping stones to learning.

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