Flair, creativity and perfection: the award-winning chef at Blackpool’s hottest new fine dining restaurant, The Upper Deck

Led by award-winning Head Chef Jack Bradley, The Upper Deck is a stunning art deco dining space serving a contemporary yet classic selection of dishes created with the finest ingredients and highest level of craftsmanship. Based in Grosvenor Casino Blackpool, the perfect day and night leisure destination, it merges the opulence of fine dining with fun.

With over two decades-worth of industry experience, Head Chef Jack started out his culinary career at Paul Heathcote’s celebrated Longridge restaurant before spending in the Lakes at the triple-rosette Hipping Hall and L’enclume. Displaying a talent for fine dining, he was awarded two rosettes in his first head chef position at Temple Sowerby House.

“When I left school, I didn’t really know what to do but I started working as a caterer and that’s when my attention to detail and my discipline came to the fore,” explained Jack, 37, from Blackburn. “I’m not afraid of hard work and long hours, but I also think I have that little element of flair and creativity which chefs need as well.

“Getting to work at places with amazing reputations like Hipping Hall and L’enclume is amazing,” he added. “It’s what you get into the industry for and, while it’s a bit nerve-wracking at first, ultimately every restaurant is doing the same thing, which is getting raw ingredients and making something special with them.

“The thing which makes the top places special and different is consistency and attention to detail, which have to be on the next level,” said Jack. “Also, having everyone working towards the same goal is important too - you can only move as fast as your slowest person. It’s all about perfection; if it’s not right, it’s going in the bin and we’re doing it again.

“I like that kind of environment. It’s all about the customer; that’s why we do what we do and it’s got to be right for them because people pay a lot of money for a nice meal.”

Nikolas MacFadden, General Manager at The Upper Deck, says that the concept behind the restaurant was partly to prove that it could be done in the first place. “We wanted to make an amazing, high-end dining experience available and affordable to Blackpool,” he said. “Over the first year and a half of being open, we have also started to set our sights on achieving greatness and putting Blackpool on the culinary map.

“It started with us being nominated and running up in the European Casino Awards for Best Casino restaurant in Europe, and next year it will continue with us submitting to the AA Rosette awards and long term aim to get in the Michelin Guide; who knows, maybe one day even achieve a star,” Nikolas added. “Our ethos is fresh food and every component on our menu is made in our kitchen.

“I want my kitchen team, led by Jack, to be completely free to be creative and strive for the best they can do, rather than - as is the case too often now - that they are held back. I hope next year to win awards with the team and bring a new foodie clientele to Blackpool as well as give its current occupants an amazing experience.”

Having himself twice been a semi-finalist at the National Chef of the Year awards and recently nominated for Best chef at the British Restaurant Awards, Jack is determined to return to his roots and champion Lancastrian produce in a unique setting, creating a foodie destination for customers to enjoy modern British cooking

“I was excited by The Upper Deck project,” said Jack. “It’s a very different sort of environment with us being in a casino, which just means that we have more scope to attract different people looking for fine dining. There’s nowhere in Blackpool doing what we’re doing and that’s where the Lancastrian produce comes in.

“I’m a local lad, so I try to put local influences on the menu and, over the next year, we’ll be doing more foraging for things like wild garlic, mushrooms, fruits, and other things which people associate with Lancashire,” he added. “I’ve been given the green light to do more unusual things and try to put my name and the restaurant on the map with the customers.

“What I want The Upper Deck to be known for is top quality food, for staff to enjoy working here, and for rosettes in the future. Accolades are great, but standards have to be high whether we get them or not because it's all about whether the customer leaves happy.”