BARELY two years since moving to Perth, Neal Jackson has established a reputation as one of the city’s premier chefs and maintained his long-term form at the Gold Plate Awards.
This year his restaurant Jacksons picked up the Licensed Dining Award, following numerous other prize wins during the past year or so.
Those awards sit neatly with numerous wins from his years in Bunbury when his establishments, the Anchor & Hope Inn, Barons Restaurant and Louisa’s Restaurant all picked up something from the Gold Plates.
Mr Jackson, who has just returned from the Gourmet Traveller awards at the east coat where his restaurant was a finalist, said awards like the Gold Plates help him to know he is getting things right.
“We don’t do what we do to win awards, but they confirm to the public what we are trying to do,” he said.
Well known for its duck dishes and souffles, the 70-seat Jacksons has become a thriving fine dining establishment not only for the residents of surrounding Highgate but to people from around the city.
“We get a very diverse clientele.”
“We get business people, special occasions and a few locals.”
Mr Jackson said evening trade has thrived during the past year, even during the Olympics when many in the industry complained that numbers were down.
But he is keen to improve on the lunchtime crowds.
During the year Jacksons only opens for lunch on Fridays, but in December the restaurant caters for the busy Christmas period by offering lunch from Tuesday to Friday.
