Jonathan Dowling · Dowling Media & Hospitality
Jonathan Dowling cooks, consults, and covers from a Yorkshire base — across the country, and further afield when an opening or a brigade properly needs him. The work of a kitchen, offered without the noise.
One day to walk the kitchen and see what is broken. Five days to set the systems and steady the brigade. Or one day a week — shaped around you — when you want someone on the longer haul.
Day rate talked through with you before anything starts. Travel and live-in must be covered by you. Openings supported worldwide when the brief is real.
Book consultancyUK-wide when there is a bed or a sensible stay. Closer to home by arrangement. Sold as eight hours plus overtime — honest hours, not a rate card taped to the wall.
The first eight sit cheaper than typical agency cover, closer to what a full-time cook actually costs. Overtime stays competitive with the usual agency chefs. Role, hours, stay, and travel go through the costing template; you approve a clear figure before anyone clocks in.
Enquire for a cover quoteRecipes Ratio’d is not another polite cookbook. It is ratios stripped to the bone — French, Thai, Japanese, Greek — built so you stop chasing apps and start owning the pan.
Fridge dread. Fake hacks. Twenty-ingredient disasters. The books talk back. Time, temp, season. Taste it. Fix it. Buy them on Amazon.
Get the booksTechnical mentorship with the patience of a good service — shaped like the books (ratios and craft), or built around whatever is falling apart on your pass. One-to-one, or a small group around the board.
Ask about lessonsDalleth runs on shun — the right thing, in season, at the right moment. A tasting in the spirit of kaiseki: Jonathan’s interest in human history and home, told course by course — land before ice, ages of the table — sometimes one era, sometimes stone to now. Calm service at the kitchen’s edge. Or a feast from the Recipes Ratio’d series — British, Italian, Greek, Japanese, Thai — one main dish for sharing, castle-table energy. Minimum six.
Kitchen access required. Jonathan cooks and serves the same day. Dietaries only if the whole table eats the same way.
Hold a slot online when you are ready. Day rates and dinner fees are talked through with you before the visit — no surprise figure on the door.
Jonathan Dowling works from Yorkshire — cold mornings, good butter, local and wild produce when the season allows. High rooms behind him: Restaurang Äng, Magill Estate, Rockpool; staging at Quay and Attica; Japanese heat and calm at Taka Marylebone. Dalleth is the private-dining thread. National and international when the opening needs it.
Brand: Jonny1more. The fuller story — philosophy, places, what is coming — sits on the About page.
About Jonathan
