Jamie McCallum Elevates Dining at SAUCE with Thoughtful Seasonal Creations

Photo: Chef Jamie McCallum, the talent behind SAUCE at The Painswick, blending creativity, sustainability, and a passion for seasonality.

A Culinary Vision That Combines Informal Luxury And Local Ingredients

Jamie McCallum discusses his innovative, seasonal approach at SAUCE, offering sharing plates, sustainable practices, and informal yet refined dining in the Cotswolds.

Chef Jamie McCallum, a long-time fixture at The Painswick in the Cotswolds, has ushered in a new chapter for the hotel’s dining experience with his innovative concept, SAUCE. Rooted in a philosophy of informal fine dining and anchored by seasonal, locally-sourced ingredients, SAUCE reflects McCallum’s creative yet grounded approach to food.

Originally from Glasgow and now a proud Cheltenham local, McCallum has worked with some of the culinary world’s most iconic figures, including Raymond Blanc, Gordon Ramsay, Marcus Wareing, and Gary Rhodes. However, it is his ability to blend these high-pressure experiences with a genuine love of simple ingredients and hospitality that elevates the menu at SAUCE.

“Consistency and simplicity have always been at the forefront of my style,” says McCallum. “It’s about using great techniques to highlight the natural beauty of ingredients without over-complicating the plate.” He credits much of this ethos to his time working at establishments like Wild Honey, where he learned to think on his feet and strip dishes down to their fundamentals.

“Consistency and simplicity have always been at the forefront of my style.” – Head Chef Jamie McCallum,

The transition to SAUCE came from a desire to offer guests something bold yet approachable. “The team and I really wanted to try something different and give our guests more variety,” McCallum explains. The new menu revolves around sharing plates, with standout snacks and impressive, flavour-packed mains designed to bring people together. One of McCallum’s personal favourites is the tasting pork dish, perfectly paired with chicory marmalade, as well as the cured mackerel tartlet featuring seasonal Cornish mackerel and Isle of Wight tomatoes dried in soy and rice vinegar.

Perhaps most striking about SAUCE is its ability to fuse relaxed, welcoming service with refined culinary precision. McCallum emphasises, “We prioritise informal luxury—there are no tablecloths, the team uses first names, and we hire people for their personality.” Combine this laid-back hospitality with high-quality produce and seasonal ingenuity, and it’s clear why SAUCE has quickly become a star attraction in the Cotswolds.

Sustainability also lies at the heart of McCallum’s kitchen. “I love to re-use food in different forms—croissant for truffle pudding or trimmings for stocks,” he says. His creativity extends to staff meals, using leftovers to ensure nothing goes to waste. “We work closely with suppliers to ensure everything we source fits the needs of The Painswick. Buying local is key.”

For McCallum, evolving the menu while staying true to The Painswick’s roots is a constant balancing act. “We’re always questioning what we do, trying to improve and listening to guests,” he admits. “The lack of ego allows us to grow as a team and ensure consistency in what we deliver.”

As Painswick gains traction as an increasingly popular destination in the Cotswolds, SAUCE contributes a unique, community-oriented offering to the area. Whether it’s through its relaxed and accessible afternoon teas or its bold and flavourful feasting menus, McCallum and his team are ensuring that The Painswick remains a hub of culinary excellence.

The chef, well into his eighth year at the restaurant, is proud of how his team has embraced SAUCE’s direction. “It was a team effort,” he says. “The junior team is actively involved in contributing new ideas, which keeps us consistently questioning and refining the experience we offer.”

At its heart, SAUCE represents a celebration of flavour, creativity, and heartfelt hospitality. McCallum hopes every diner leaves feeling enriched by the food, the conversations, and the memories created around the table. “We aim to give guests not just a meal, but an experience that stays with them long after they leave.”

With its blend of innovation, community spirit, and culinary craftsmanship, it’s no surprise that SAUCE at The Painswick is redefining destination dining in the Cotswolds.

(This interview was originally published in Taste London magazine)