Both sides of Jonathan’s family have a long history in the food industry, whether as butchers and bakers or wine merchants, restaurateurs and growers, which may explain the obsession. As the son of a Spanish mother, he grew up with everything cooked from scratch, with croquetas, tortilla, ensaladilla rusa and pinchos morunos as staples, and with summer holiday memories of bodegas and bars run by his grandfather and uncles, or his Abuelita’s home cooking. Perversely this made him envious of his Welsh classmates’ jam sandwiches and foil-wrapped Viscount biscuits, an exotic treat which meant your family were almost certainly millionaires.
He is an enthusiastic home cook and an even more committed eater. Since 2013 he has been writing about interesting places to eat, from everyday finds to destination dining.
He holds these truths to be self-evident: good cooking can be found in the most unlikely places; every kitchen has a story to tell; and baked beans have no place on a cooked breakfast.
On these, especially the third, he is intractable.