Photo: Chef Jamie McCallum, leading the way at SAUCE with his innovative approach to informal fine dining and seasonal ingredients.
A Visionary Chef Redefining Informal Fine Dining
Head Chef Jamie McCallum elevates The Painswick with SAUCE, blending seasonal ingredients, creative sharing plates, and heartfelt hospitality for an exceptional dining experience in the Cotswolds.
Jamie McCallum is a name synonymous with culinary brilliance, and his tenure as Head Chef at The Painswick is a testament to his exceptional talent, innovation, and dedication to his craft. With a résumé boasting experience alongside culinary legends such as Raymond Blanc, Gordon Ramsay, and Marcus Wareing, McCallum has drawn from his rich professional journey to create something uniquely his own. His latest venture, SAUCE, reimagines the Cotswolds’ dining scene by combining a focus on locally-sourced seasonal ingredients with a relaxed, informal fine dining experience that is as welcoming as it is refined.
In this exclusive interview, McCallum invites us behind the scenes of his creative process, shares the inspiration behind SAUCE’s new direction, and reflects on the joys and challenges of shaping a dining concept that champions flavour, simplicity, and heartfelt hospitality. A true master of his craft and a visionary at heart, McCallum continues to set The Painswick apart as a must-visit culinary destination in the Cotswolds.
SAUCE at The Painswick delivers exquisite seasonal dishes, unpretentious charm, and exceptional culinary artistry in the heart of the Cotswolds.
What inspired the transition from The Painswick’s previous dining style to the new concept of SAUCE, with its focus on sharing plates and feasting boards?
The team and I really wanted to try something different and give our guests more variety. The sharing concept consists of our snacks which we have enjoyed developing and have some showstopper sharing mains.
How has your time working with renowned chefs such as Raymond Blanc, Gordon Ramsay, and Marcus Wareing influenced your culinary ethos and technique?
I have met all these chefs and found them very inspiring. I have worked with Gary Rhodes; who taught me consistency, using great techniques while keeping dishes simple and stripped back, i.e not putting elements on the plate that are not needed. Anthony Demetre at Wild Honey (first head chef job), I learnt how to run a team, learnt to think on my feet as the menu was changed daily. My current style is not dissimilar to Wild Honey but stripped back a bit.
With the menu at SAUCE centred around local and seasonal ingredients, could you share your approach to sourcing produce and your views on sustainability in the kitchen?
I like tore-use food in different forms, ie. Croissant for truffle pudding, trimmings get used in stocks to ensure we do not waste any food. I have also become creative with leftovers when it comes to staff food. I like to buy locally and seasonally where I can, and work closely with suppliers to ensure their quality fits Painswick’s needs.
“We prioritise informal luxury—there are no tablecloths, the team uses first names, and we hire people for their personality.” – Chef Jamie McCallum
SAUCE is described as offering ‘informal fine dining with heart’. How do you manage to create refined dishes while maintaining a relaxed and welcoming atmosphere?
As a hotel we prioritise informal luxury, no tablecloths, the team use first names and are hired for their personality, while making hospitality the centre of what we do. Making sure that we keep dishes simple, source the best ingredients and do not make them too pretentious.
Having been part of The Painswick for over seven years, how do you ensure that the restaurant continues to evolve whilst remaining true to its original charm and character?
We are always questioning what we do, trying to improve what we do, listening to guests, and not having too much of an ego about it.
Do you have a personal favourite dish on the new SAUCE menu, and what makes it special to you?
Tasting pork which has the contrast of the chicory marmalade. For the a la carte white asparagus starter, we make the sauce from fermented trimmings and the cured mackerel tartlet, seasonal Cornish mackerel, and isle of wight tomatoes that are dried out in soy and rice vinegar.
Painswick is quickly gaining recognition as a destination in the Cotswolds. How do you see SAUCE contributing to the area’s growing appeal?
We are very much part of the community and enjoy working closely on projects within the village. We serve a relaxed afternoon tea which makes our food offering accessible to a wider range of people, we always have lots of regulars coming back.
What have been some of the biggest challenges and rewards of implementing this bold new chapter at SAUCE, and what experience do you hope diners take away from it?
Getting the team involved! It was a team effort, and we work closely allowing the junior team to contribute with new ideas. We are consistently challenging how we serve the menu without changing the ethos of the restaurant.
