CJ Jackson is a freelance food writer and teacher and is incredibly passionate about anything to do with fish and seafood. She trained as a cook at the Cordon Bleu School in London where she also worked for several years before traveling and working in the Far East and Australia. When she returned to London she taught at Leiths School of Food and Wine for nine years, eventually becoming Vice Principal.
It was at Leiths that CJ co-wrote both the Leiths Fish Bible (Bloomsbury 1995/new edition 2005) and Leiths Seasonal Bible (Bloomsbury 1998).
Today, along with a few freelance commitments, she is proud to be the Director of Billingsgate Seafood Training School in London’s Docklands. Working amongst the merchants and busy life at Billingsgate market she works with a small team delivering courses to the general public, a programme for school children and potential fishmongers.
Described recently in an article as a self-confessed workaholic, she is ‘fired up with enthusiasm for all areas of the seafood industry’ and John West are proud to have her as our Executive chef.
Do more with Fish
CJ Jackson
