Last week, Chef Jack Harrison wowed the judges at the StrEATfood Awards with his innovative braised oxtail and bone marrow flatbread, finished with za’atar whipped feta - taking home an impressive second place!

No stranger to the pressure of competition, Jack also competed last year. But this year, the challenge was fiercer than ever, with just 45 minutes to create three dishes.

Round One – Chicken Wings

Jack’s wings were marinated overnight in a North African spice blend before being tossed in a harissa and honey hot sauce, using the sponsor’s products as part of the competition requirements. They were served with a traditional Lebanese garlic sauce (toum).

Round Two – Smoked Tofu

Next came the challenge of taking smoked tofu to new heights, with the added pressure of being limited to just five ingredients. The tofu was a sponsor product, using their gochujang marinade.

The dish itself was a Gochujang Smoked Tofu Ssam, and Jack certainly embraced the creativity, pairing the tofu with beautifully grilled peach, a peanut crunch, spring onions and sesame oil to add a little extra zing. With Jack having a nut allergy, the peanut element certainly added an extra layer of pressure!

The Signature Dish – Braised Oxtail & Bone Marrow Flatbread

The dish that secured Jack’s place on the podium.

His braised oxtail was a fantastic example of how a less commonly used ingredient can be transformed into the hero of a dish. Jack brought out the rich flavour of the oxtail with dates, red wine and Moroccan spices, then layered it with whipped feta, dill, pickled red onion, pomegranate and za’atar.

The flatbread was freshly made, but the real secret ingredient that elevated it from street food to something truly luxurious was the bone marrow butter, soaked into the bread for incredible depth of flavour.

With a career background primarily in Middle Eastern and Mediterranean restaurants, specialising in cooking over charcoal and wood fire, this is where much of the inspiration for his cooking style comes from.

Plus, it seems his taste-testing the night before paid off! Jack did a trial run at home with his fiancée, and even she rated it as his best dish yet.

Congratulations, Jack, on an incredible second-place finish at the StrEATfood Awards! What a fantastic achievement and a brilliant showcase of determination, a passion for bold flavours, innovative ingredients and sustainable cooking.