A Tale of Local FlavoUrs and Seasonal Magic

In the heart of Jaspers Berry, our food journey begins with the land itself

We weave together the finest ingredients from local South Coast producers and our treasured Jaspers Meadows, just a stone's throw down O’Keeffes Lane

Each season brings its own delights, from crisp lettuce and vibrant berries to earthy beets, fragrant citrus, and fresh herbs, all nurtured right in our own backyard

At Jaspers, we believe in celebrating these gifts from the earth, crafting each dish with the flavours of from our Jaspers Meadows and local region

Here, food becomes part of the magic, telling a story as timeless as the seasons themselves

Meet our Executive Head Chef, Severine

Hailing from Brittany, France and classically trained, Severine’s journey to Jaspers is nothing short of magical

Once on the path to becoming a doctor, Severine discovered her true passion lay in the art of pastry … her Grandmother taught her the art of pastry making at the age of 4!

During her studies, Severine chose to specialise in Pastry and trained as a Michelin Pastry Chef in the Relais & Chateau organisation

A chance encounter led her to Jaspers Berry, where she now crafts dishes with her team that enchant our Guests

With a deep love for creating unforgettable culinary experiences, Severine brings elegance, precision, and a dash of whimsy to every dish

Born and raised in Nepal and classically trained in London, Chef SanJeep brings a beautifully balanced fusion of East and West to the Jaspers Kitchen

With deep roots in aromatic flavours and a refined European technique, he leads our culinary team with creativity, warmth, and precision

SanJeep is our “go-to chef” for infusing Menus with bold aromatic flair

His dishes reflect the soul of Jaspers: thoughtful, generous, and always memorable

Meet Sanjeep, our Sous Chef

Person gardening in a greenhouse, tending to plants in raised beds, wearing a blue apron.
Chef in white uniform placing pickled ginger onto sushi rolls with chopsticks.
A person in a white chef's jacket holding a plate with a dessert, standing beside a table set with an afternoon tea service, including a three-tier tray with assorted pastries, sandwiches, champagne glasses, and a teapot, against a lush, green garden
Chef placing herbs into a jar with various ingredients, including lemons, carrots, and a knife on the table.
Person preparing rolled dough with raisins on parchment paper for baking.
Beef Wellington being sliced on a wooden cutting board, with a bottle of red wine and two glasses on a table.
A strawberry cake on a stand and an apple tart on a mirrored tray.
Baker dusting flour over three loaves of bread dough on a table.
Chef preparing seasoned raw meat for cooking on a wooden board, with herbs and a knife nearby.