Jordon King

Jordon’s cooking draws heavily on regional Italian and Southern European cuisine, combining an exploration of heritage and classical training as a chef. He cut his teeth in celebrated restaurants in London and Paris before moving to the Mob Test Kitchen where he worked for two years contributing to multiple cookbooks, websites and columns. His work now centres around recipe developing and writing, notably on the movement of people, ingredients and ideas within food for various print and digital publications and on his best-selling newsletter A Curious Cook. Jordon is working on his first cookbook.