Jamie Wakeford is the chef behind Bampot Kitchen & Bar. Jamie spent three years training in some of the best kitchens in Scotland, including ‘The Grill’ at the famous ‘Old Course Hotel’ St Andrews before travelling to London to train at Jason Atherton’s one- Michelin-starred Maze Restaurant and shortly after staged at Heston Blumenthal’s three-Michelin-starred restaurant, The Fat Duck. Heston’s molecular approach to cooking turned Jamie’s perception of classical French cuisine upside down.
Jamie then returned to Scotland to work in the prestigious Cameron House resort in Loch Lomond, being promoted to Sous chef to assist in the rebranding of Cameron Grill restaurant, specializing in sourcing and preparing some the world’s finest local produce. He then entered and won his first competition, “The Scottish Food Scholarship” judged by all of Scotland’s Michelin-starred chefs. Jamie joined the kitchen team as Sous Chef at Blythswood Square Hotel to open one of Glasgow’s most exclusive boutique properties.
Within one year the restaurant was awarded 2 AA rosettes and the hotel was voted AA Best Hotel of the Year. From there Jamie decided it was time to leave Scotland and went on to work for Jumeirah Hotels primarily opening, creating, and implementing F&B concepts firstly in Baku and then Shanghai.
With an instant love for Asia and Thailand in particular, he came to Phuket to launch a boutique beach club on one of the most idyllic beaches in the north of the island.
Jamie has fashioned his own cooking style. His aim is to create a restaurant with character offering food and drink that combines the best of classical and contemporary European cuisine. Bampot Kitchen & Bar is Jamie’s first solo venture.
Monday6pm – Midnight
Tuesday6pm – Midnight
Wednesday6pm – Midnight
Thursday6pm – Midnight
Friday6pm – Midnight
Saturday12 noon – 3pm
Saturday6pm - midnight
Sunday6pm - midnight