Jacksons Restaurant NEAL JACKSON Neal Jackson was born in Nottingham, England, and began his cooking career as an apprentice at the Savoy Hotel in London. After continuing in London at The Caprice Restaurant, Neal moved to Australia in 1971 and settled two hours south of Perth in Donnybrook. The distance from Perth proved no barrier as Neal quickly and assuredly built up a peerless reputation for his intensely flavoured and imaginatively conceived modern Australian cuisine. From The Anchor and Hope Inn in Donnybrook to the Lord Forrest Hotel and Louisa's in Bunbury, he firmly lodged his claim as one of Western Australia's brightest cooking talents, winning the Catering Institute of Australia WA Gold Plate award no less than 11 times. After 17 years delighting the palates of South-West diners Neal decided to take on an even bigger challenge, and in 1998 opened what is now widely regarded as Perth's finest restaurant Jackson's. Six years on and he is moving from strength to strength, continuing to build on his ability to instinctively execute powerful flavour combinations with finesse, imagination and creativity. At the helm of his stylish Highgate eatery, Neal is a chef who has grown to be completely at ease with his considerable artistry. A glance at his menu shows a chef who confidently explores any new flavour combinations his imagination conjures without getting lost or confused, whose signature interpretations of duck and souffl dishes sit seamlessly alongside new inspirations, and a chef who is not afraid to let his personality shine through. Dishes such as "Three Little Piggies" (Pigs trotters, pork belly and black pudding) belie a wry sense of humour, as does his treatment of the traditional degustation menu: "The Dego" (a nine course tasting experience) and "The Big Dego" (three additional chef's surprise courses). Neal Jackson's quiet and determined dedication to preparing superbly prepared and presented cuisine was recognised in 2003 when he was awarded the Restaurant and Catering Institute of Australia's National award for the Best Modern Australian Restaurant.