John Duffin

Born in 1985 in rural Leicestershire, John Duffin grew up on the family farm in Mountsorrel. Having been surrounded by food all his life he began cooking at the age of 14, taking up a part-time position at local Leicestershire restaurant Langs where, after leaving school, he continued to work his way through the ranks of the restaurant for the next five years.

Aged 21 John took up a position as chef de partie at the one michelin star Fischer’s at Baslow Hall under Head Chef Rupert Rowley. It was at Fischer’s that John first developed his passion for high-quality, home-grown produce, combining his farming background with his love for fine dining.

Keen to develop his career and technique further, John made a move to London in 2009 to work under Gary Rhodes at the one michelin star Rhodes W1 located at the Cumberland Hotel in Marble Arch. Following this he worked under Clause Bosi at the two michelin stars Hibiscus in Mayfair, where he further developed his taste for innovative dishes, showcasing the best seasonal British produce. Moving on to a brief spell under Marcus Wareing at his acclaimed two michelin star restaurant at The Berkeley, John began working under Agnar Sverrisson at the one michelin star Texture in Marble Arch.

While working at Texture John evolved his technique, taking a lead from the restaurant’s light, a modern cooking style that allowed the flavours and textures of the produce to take center stage. This love of fresh, clean cooking carried him to his next position working under the renowned Simon Rogan at his London pop-up restaurant Roganic, where he again had the opportunity to showcase the best British, organic, seasonal ingredients.

John’s passion for high-quality, local, seasonal produce brought him back to his roots in 2014 when he opened his first restaurant, John’s House, on the family farm in Mountsorrel, Leicestershire. Bringing together all of his experience at the head of his own restaurant. The menu at John’s House changes with the seasons. John champions a ‘farm-to-plate' philosophy, sourcing local British ingredients, many of which originate on the family farm.