Jude Kereama on foraging, his hardest 'Great British Menu' yet and finding strength in tragedy

This upbringing laid the foundation for Jude’s culinary style, which blends Asian influence with local Cornish ingredients. At Kota, his fine dining restaurant in Porthleven, foraged elements are woven into every dish – whether it’s wild garlic, seaweed or mushrooms. “Everything is about memories of growing up,” he explains. “Food has that – it’s attached to a memory. And if it’s not, you’re creating a new one.”

Kota Kai, his more casual, family-style restaurant, leans further into his Asian roots. Dishes like seafood laksa and tempura oysters pay homage to his childhood and family traditions. “Kai just means food in Maori,” Jude says. “Growing up, Mum would yell out the back door, ‘Come on kids, come in for Kai!’ That’s what this place is about –feeding families.”

Finding strength in community

Jude’s life took a heartbreaking turn five years ago when his wife Jane passed away. The loss was devastating, but it was in this darkest time that the strength of the Cornish community revealed itself. “The house was like a florist,” Jude recalls. “There were new flowers arriving every day, so many cards, and the locals knocking on the door with food, offering dinners. It was so touching.”

He threw himself into work, not only as a coping mechanism but as a way to lead by example for his son Joe. “You can’t wallow in self-pity,” he says. “You’ve got to show strength of character for your son. Life’s not just about yourself.”

The support of his team has also been crucial. Many of his staff have been with him for over a decade, and some are now seeing their own children join the business. “It’s all about community,” Jude says. “That’s what gives you local support and a steady stream of staff. We’ve never really had a chef shortage.”

A platform for passion

Jude is also known for his appearances on Great British Menu, a show that has tested his skills and resolve. He admits the experience was nerve-wracking—“God, it was awful”—but ultimately rewarding. His most emotional appearance came after Jane’s passing, when he returned to the competition to honour her memory. “I was quite vulnerable actually,” he says. “It was a tough one. But I did it for Jane, and I think everybody knew that.”

Despite the pressure, Jude’s love for cooking under stress shines through. “I kind of like stress,” he says. “Your brain works faster, you get more energy and I love that fire under my pants.”

Running for a cause

Never one to shy away from a challenge, Jude is also preparing to run the London Marathon in support of the Fishermen’s Mission, a charity close to his heart. Based in a working fishing port, Jude sees first-hand the risks faced by those at sea. “One in 16 lifetime fishermen lose their lives,” he says. “That’s not just injuries – that’s lives. It’s incredible.”

Despite a recent foot injury, Jude is determined to complete the marathon. “I’m going to get through it,” he says. “Normally I’d be aiming for a good time, but now it’s just about getting through it.”

Food with heart

When asked what “good food” means to him, Jude doesn’t hesitate. “Good food is food that’s been cooked with heart,” he says. “Where the ingredient has been done justice and not wasted.”

Whether it’s a bowl of laksa inspired by his mother or a fine dining dish infused with foraged seaweed, Jude’s food is always rooted in memory, community and love. And that, more than anything, is what makes it so special.