An experienced chef has embarked on his first solo project and he believes he has all the ingredients to make it a recipe for success.
Since taking over Jasper’s, in Amble, at the end of the summer, Ryan Humphrys has used his vast catering background to expand the offering on the menu and put his own stamp on the Bridge Street-based café and restaurant.
The 37-year-old has extended the breakfast and lunchtime options and has started doing fine-dining evening meals. He hopes to have an alcohol licence in place in about six weeks’ time, allowing customers to bring their own drink.
The majority of the dishes are handmade and he is focusing on keeping things as local as possible, with a particular emphasis on seafood.
He said: “Jasper’s has established a good reputation over the years, but with my background, I wanted to build on it and take it to the next level.
“We offer freshness and quality in a friendly but professional environment and use as much local produce as we can. The lobsters and langoustines are from Amble harbour, our jams and marmalades are from The Mad Jam Woman across the road and some of the cakes are from Pride of Northumbria around the corner. We have had some great comments so far.”
Ryan has worked around the country, including at the Hilton London Gatwick Airport. At the start of the year, he was made redundant from his role as catering chef manager at Covance, Alnwick, after numerous jobs were axed.
Ryan was offered two head chef positions prior to taking Jasper’s, but turned them down to go solo.
He said: “I’ve always wanted to do my own project and Amble is a town that is on the up. The culinary scene in the town is good and I want to add to that and I think I can bring something different.”