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"My Academy is my home, my heart and my life" - Jean-Christophe Novelli

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Jonathan Brown

Chef/Patron Jonathan Brown of The Ducane has cooked to the highest standards for over 25 years in some of the best-known restaurants and hotels in the country. Starting at the world famous Manoir aux Quat` Saison under Raymond Blanc (The Restaurant ITV) Jonathan also worked alongside chefs such as John Burton Race (channel 4) and Marco Pierre White (White Heat, Take 6 chefs, Hell’s Kitchen).

Moving up to the North East he promptly won the North East Chef of the Year Award and a gained a coveted Michelin Star. During his career Jonathan has travelled extensively spending a three year sabbatical in Africa predominantly in Mozambique and Zimbabwe as well as spells in Europe. On his return to the UK Jonathan was involved in the opening of Greenwoods Estate, Stock Pioneering the use of organic ingredients and a healthy eating ethos a feature of his award winning diet plans.

Jonathan attended the local catering college in Colchester and still works closely with local colleges, encouraging catering students and has regularly held cookery demonstrations and lectures to 3rd year craft students and the public. A committed trainer Jonathan is dedicated to aspiring young Chefs throughout East Anglia.

Now finally returning home, to fulfil his long term ambition, of opening a gastro venue in his home county close to family and friends in Colchester and having recently taken over The Ducane, Jonathan and Louise Partis his Sous Chef and cooking partner for the past 8 years aim to offer customers old and new alike honest, reasonably priced traditional fare with ingredients sourced with care and cooked with passion. Already gaining a host of awards from Chef of the Year 2010 and 2011/12, Best Newcoming Essex restaurant 2010/11 and reaching the finals in the best Essex small restaurant and chef of the future 2011/12 the Ducane has enjoyed immediate notoriety as a dining destination. Jonathan has featured on the good food channel as a local food advocate, violence in kitchens a behind the scene look at working in a Michelin starred restaurant.