Our Office and Reservations Manager
Responsible for the smooth running of our reservations diary, Jess is the crucial link between our guests, the front of house and back of house teams.
Jess joined us as chef de rang at The Cross in 2013, and now, nearly nine years later, we sat down with her to ask her a few questions about her time with us.
Q&A
What is your favourite dish at The Cross?
I would have to say the Parfait of Chicken Livers. I love the presentation. I think it’s an elevated and modern take on a classic dish, which is one of Adam’s greatest skills.
What is your favourite memory of working in hospitality?
One New Year’s Eve at The Cross, a handful of our regulars arrived just before midnight to celebrate with us. It was a beautiful moment, the whole team stopped what they were doing, and we all enjoyed a glass of champagne together.
What is your first food memory?
Trying a Banana Split in Spain when I was seven years old. It had a sparkler in it, what more could you want!
What advice would you give to someone starting out in the industry?
Be yourself. Don’t be afraid if you get things wrong, you’re not expected to know everything, and everyone is always willing to help you learn.