James was inspired to start cooking after eating at St John and The Fat Duck, he decided he wanted to understand how restaurants worked and felt the best way to do that was through the kitchen. After working through La Trompette and The Fat Duck, James moved back to London to start at St John Bread & Wine where he was head chef for over four years. He left to start the Young Turks with other London restaurant industry friends, the group held many well received pop ups that culminated in the Ten Bells last year. James will open his first independent restaurant in London next spring where he will serve his interpretation of what British food is.