Jun Au

The April experience

Frames with @cafe_pomelo owner and Great British Menu Scottish finalist @_junau 📸 @charliegouldphotography

Hey! Im so thrilled/excited/proud to be asked to do a live cooking show and 6 course dinner event at my old stomping ground @ent_cookeryschool on the 22nd March! Live demo starts at 6pm and includes how we make our hand pulled noodles as well as some fermented ingredients and techniques on my GBM menu! The dinner will be based on the menu from GBM (except for the starter iykyk). We can accommodate for vegetarians but unfortunately not for vegans or any other dietary restrictions or allergies. Tickets are in bio, limited spaces left! Can’t wait to see you all there!

From sketch to silicone. Loved creating this bespoke silicone mould for @_junau , featured on @greatbritishmenu . Every Taste Shed mould begins with precision design and is handcrafted to help chefs create something unique. We help chefs get creative. #tasteshed #bespokemoulds #chefs

I also can’t forget to thank all the people who helped me present my best self on the series when we filmed. My biggest thanks go to my mum and dad who helped with all of my props really last minute because I was so focused on the food. My wife, @ahgardner who has been with me through this whole process and took on moving our house mostly by herself so I could focus on this. For @ethan_m95 and @jackcooking @argilerestaurant who were my soundboard and mentors as I built the menu, your guidance is much appreciated. @peter_bakes : FINALLY WE HAVE BOTH BEEN ON TV. Thank you for teaching me how to make a proper frangipane, sorry I didn’t in the end. To the team at Pomelo (that didn’t know what was going on), thank you for your support any way and helping me weigh my ingredients. To @m_a_n_i_f_e_s_t_o , the whole process working with you and the plates you created were absolutely unbelievable. @tasteshed , your craftsmanship is unparalleled and the way you took me through everything make my experience so much less stressful. @bronwenspaper your cityscape was *chefs kiss and it’s always a pleasure to work with you. And @abigail_florajane at @soundbitepr , thanks for your continued hard work and patience with me. Hope to see you all soon. 2/2

Just wanted to express a lot of thanks and gratitude after my last episode on @greatbritishmenu This is going to have to be a 2-parter because there are so many people who helped me get here. First I want to thank all of the crew at GBM for giving me this experience. Thank you to @realamusedbouche for sliding in my DMs and taking me through the initial stages of this crazy process, @elsticks for your energy and prop guru’ing over email, @el.vinah THE GOAT - we worked so hard on the menu ideas/props/emotional support I cannot thank you enough. @rachelmstockley CHEF! You are an absolute machine and an inspiration, it was a privilege to work together with you!! All the camera crew, producers (Mr double apple, you know who you are) I thank you all from the bottom of my heart, thank you for making me look so skinny! To @andioliver and @adamhandling thank you both for your advice and kindness it was wonderful to meet you both! And to my competitors, @rohanwadkeofficial your food is absolutely excellent I can’t wait to come up to Loch Lomond to say hi! @hannahroseyachtchef , you are amazing. When I felt down and out during the starters you there supporting me all the way through it, you gave me tips and gave me such a great pep talk to get me through into the next round,I cannot thank you enough. @oshand BIG MAN I’m so proud of you, you deserved it so much my brother. Do it for us in the finals!! It was an honour and privilege to share a kitchen with you all. Lastly, to you all who tuned in thank you for all your messages of support and love. This is an experience I will never forget and for people who don’t know me personally but have messaged me their support, it means the world. 1/2

Next chef is a newcomer to the competition is from Edinburgh and Jun runs @cafe_pomelo a Chinese focussed Asian fusion restaurant. He’s keen to showcase his love for Scotland and his passion for food. #greatbritishmenu Tune in Tuesday 7pm @BBCtwo and @bbciplayer to see how Jun gets on

Surprise! I’m on TV! Catch me on BBC’s @greatbritishmenu on Tuesday 3rd March at 7pm on BBC Two!

WE’RE GETTING A MAKEOVER! (In the kitchen) Ahead of our 5 year anniversary and some exciting things happening at our space, we are sprucing up our kitchen from the 12th January to 6th February! Therefore, the team and I will be taking a short break to do some pop ups and having some well earned rest. We have two fun ones planned at the moment and If you would like us in your space during that time our DMs are open! Any qs let us know, for individuals that have had bookings during this time we reached out last month to you all with regards to rebooking. Thank you for all the love and support last year, we will try to make it even more special this year!

It’s that time of year again! We are hosting a very special Chinese BBQ menu for dinner on NYE! £75 per person starting off with a round of bubbly and canapés. Then 3 courses of our take on Chinese Barbecue, dinner starts at 7:00 and ends at 22:00 with a dram and just enough time to head to the meadows! We will not be able to accommodate for any allergy or dietary restrictions, as this is a special event! Tickets are NON REFUNDABLE, please be sure you can attend before purchasing tickets. Any questions do let us know through email. LINK TO BOOK IN BIO

Introducing our CODE 30 under 30 Class of 2024/25. Our annual list celebrates the most influential young people in hospitality right now. Congratulations to: Jun Au, 27 @_junau , @cafe_pomelo Kayla Lawrie, 30 @kaylawrie , @topjaw Honor Freeman, 26 @honor.grace , @e5poplarbakehouse , @e5bakehouse Benjamin Wood, 20 @restauranthjem Read the full list at the link in bio. #CODE30under30 #CODE

FYI, been married for a year now. I’ve learned to put the bath mat back onto the rail after using it, the sponge shouldn’t be left in the sink and that I love you more every single second. Thanks, will update you next year 🫡