Meet Jack Coghill, the chef/patrón of Jack O’ Bryans Bar & Kitchen, a thriving family run restaurant situated in Dunfermline, Scotland’s newest City.
Jack runs Jack O’ Bryans along with his dad Bryan, a chef of some 40 years experience, with mum Michelle, and soon to be wife Sarah, running Front of House. Read on to discover more…
Please tell us all about Jack O’ Bryans?– where did the idea / concept come from and your journey so far.
The name came about when we took on the site of the restaurant, all sorts of names were being thrown around within the family, but because Jack and Bryan are in the kitchen, we wanted the restaurant to have a personal touch so that our diners can have the connection with who is cooking their food. It was originally going to be called Jack & Bryans but then we decided on Jack ’O Bryan’s, it sounded better to us. It turns out that we were told by an Irishman who thought he had entered into an Irish hospitality establishment, that Jack ’O’Bryan’s translates to Jack the son of Bryan.
As Chef at Jack O’ Bryans alongside your dad, what exactly does your role entail?
I started off as only being in pastry, but as things have progressed It was inevitable I was going to end up running the kitchen as it is our family business. To enable me to do that I had to learn every section of the kitchen. My Dad has taught me, and the other chefs, these skills, and it is now my role to do the same.
Did you always want to be a chef, was it expected do you think, or was there no pressure?
I grew up in the kitchen, so it was always probably going to happen. The kitchen is an amazing, exciting place to be in, far less boring than a park with a see-saw and a couple of swings.
Please tell us a little bit about your training and experience so far?
My training probably started without me knowing it, as I was always in the kitchen and I suppose I was taking everything in just being in that environment at such an early age. I started washing the pots as a Kitchen Porter first then went from there. My dad wasn’t easy on me, but looking back now I understand what he was doing – teaching me so I have all the skills I have now at such a young age. My pastry and chocolate skills are greatly down to having a great teacher and mentor Mark Tilling one of the UK’s best pastry chefs and master chocolatier.
What are your culinary influences?
My culinary influences are from our time living in Spain and Portugal (we ran restaurants and hotels there). Food is so important in those countries, and eating and enjoying it is such a social occasion. This is why our menus will always have an influence of Iberia – it stirs up many memories and emotions for me at that time of my life living there.
What can diners expect from the Jack O’ Bryans experience?
Our food at Jack O’ Bryan’s is casual fine dining – creative, modern food without all the pretentious stuff! It is Iberian-influenced with a fusion of South America & Asia. This is the type of food we very much like cooking, and, of course, like eating ourselves. Our greatest goal for our clients is to be consistent in what we do so that every visit is as good as the last one.
Which is your favourite dish on the menu and why?
My favourite dish on the menu would have to be a close toss-up between the Iberian Black Pig Char Sui – it’s simply perfection in every way – or my version of Sticky Toffee Pudding which has all the taste and flavour of the original but is completely visually different, in a grown-up modern way.
You’re also a fully trained pastry chef – tell us a little bit about that, and your amazing handmade chocolates. Is there more pressure covering every section in the restaurant?
I specialise in pastry as that is the section I started on, but it’s not for everyone as it’s very different from all other sections of the kitchen. You need to have precision, patience, and a great eye for detail. The pastry section is also a very important part of the meal as the dessert should be as good as every other course. Who does not like chocolate? I just wanted to create the best chocolates and just add to the whole experience of your meal. I would say to diners, what’s better something wrapped in foil with a two-year shelf life, or Chocolates handmade in the Restaurant that are maybe just a couple of hours old?
Scotland has a thriving dining scene, why do you think this is?
Scotland’s restaurant scene is thriving as we have such amazing produce on our doorstep, with more and more chefs learning how to use it properly. Thankfully things are moving in a way where people enjoy eating out socially and want to try something different than the same old same old.
Share your thoughts on what the key trends for dining out in the next few years will be?
Hospitality has been particularly hit in the last few years so trends have changed in the last year. People and foodies are not necessarily going out as much but are looking for an amazing experience when they do go out. I think smaller independent restaurants will perform the best over the next few years simply because the chef-owners enjoy what they do and that shows and is reflected in the food.
What’s in the pipeline for you and Jack O’ Bryans?
Consistency at Jack ‘O’ Bryan’s is our goal! I’d like to break into some TV work which was lined up before the pandemic, but of course, did not happen. In other news, my dad Bryan has a really exciting project in the pipeline which will very much be his legacy, but we are going to tease you for a wee bit longer before we reveal what is happening, but it could well be something that takes a good year or so to develop. We’re sure everyone will like it, as it will reflect our family story on a plate!
Where is your own ‘Hidden Fife’ although we know that your family has links to Edinburgh too? Tell us where you like to go in the Capital for eating out and leisure etc.
Yes we used to have The Pig & Oyster in Leith which I am sure many people will remember.
I now go to Edinburgh to relax when I am not cooking, it’s such a great city to chill out away from work with some good food, a few cocktails and to meet up with family and friends!
In Fife, who can resist Pittencrieff Park in Dunfermline – locally known as The Glen. Jack O’Bryans is right beside the Glen Gates, so easy to escape to for a quick walk or a bit of fresh air.
What is your life motto (if you have one)?
Never stop learning, work hard, work hard and then play hard.
Address: Chalmers St, Dunfermline KY12 8AT
Web: www.jackobryans.com
