James Self is the Head Chef at The Noble Goose, bringing a refined, produce-led approach rooted in classical training and modern British cooking.

James trained at Colchester Institute before honing his craft at Roux at Parliament Square under MasterChef Champion Steve Groves. He later returned to Colchester as Sous Chef for the opening of Kintsu. James then went onto the White Hart, Mersea and then The Three Horseshoes, Fordham.

With a strong focus on seasonality, local producers, and thoughtful technique, James’s cooking reflects both precision and creativity, shaping menus that evolve with the best ingredients available.