Turning a sentence into a second chance
The prison kitchen was not a calling at first – it was the job with the best pay, a precious £12 a week. “You really do need money in prison – for toiletries, extra food. And working in the kitchen meant a bit more food”. But it was there, amidst institutional trays and tight budgets, that Jon discovered a talent he never knew he had. “I learned how to make a béchamel sauce, an apple crumble, how to dice an onion. It was little things like that. That’s where I realised I had a bit of a talent”.
He worked towards his NVQ, then earned a coveted spot in the officers’ mess, cooking for staff alongside a kindly mentor named Sue. “It’s the most privileged job in the prison… you’d be working towards your NVQ and actually preparing real things”. For the first time, Jon found purpose in the rhythm of the kitchen.
A taste of freedom
Two and a half years into his sentence, Jon moved to a resettlement unit in Reading. It was a turning point: “Jamie Oliver opened a restaurant in Reading, ten minutes’ walk away… that was my first experience of working in anywhere proper with food”. The kitchen was buzzing with chefs from top restaurants, and Jon was swept up in the energy. “It just felt like everyone was so passionate. For a young guy like me, it had an adrenaline-filled environment and I fell in love with it”.
He remembers the thrill of discovering fresh ingredients for the first time – celeriac, golden beetroot, herbs bursting with fragrance. “In prison it was dried herbs and spices. Suddenly seeing all these fresh herbs and amazing vegetables… it was opening up my world to food in a real way”.
When he was released in 2011, the restaurant offered him a job. “It meant I could move away from where I grew up, all those negative influences, and start fresh. That to me was a real starting point for what’s ended up happening”.
Speedy comfort and social media stardom
Fast forward to 2020 and Jon’s career was on the up – until the pandemic brought catering to a halt. “Everything disappeared overnight,” he recalls. But in the quiet of lockdown, working as a private chef for a handful of families, Jon began filming his recipes. “I realised straight away that people were engaging with my content”. A no-bake chocolate orange cheesecake, shared in simple step-by-step clips, catapulted his following by 20,000 in just weeks. “The best thing was suddenly people were making it – tagging me, sharing it. That for me was the beginning”.
Jon’s recipes are rooted in the real world – quick, comforting and achievable. “Comfort food books are usually slow-cooked, take a lot of time and energy. What I wanted to do was comfort food recipes that can be ready in under 30 minutes – so you can make them all week round”.
His first book, Watts Cooking, was self-published but flew off the shelves, selling 13,000 copies in its first weekend. “It’s almost Jamie Oliver numbers,” he laughs. Soon after, Bloomsbury came calling, and Jon’s Speedy series was born – each book an instant bestseller.
Food, forgiveness and finding purpose
Jon’s past is never far from the conversation, but he wears it with honesty. “It’s my journey. I talk about it all the time. It’s a big part of what I do”. He visits prisons and schools, sharing his story with young people who might otherwise tune out.
“Sometimes I go to schools where the kids have been expelled… they won’t listen to anyone until they hear my story and then they’re all ears”.
Despite his success, Jon is quick to credit the importance of support and a sense of purpose on release. “Coming out of prison is the loneliest time. The re-offending rates are so high and that could well be quite a big factor of it”. His own fresh start was fuelled by the kitchen – and the belief that good food can change lives.
Favourite dishes and guilty pleasures
Ask Jon for his favourite dish and he doesn’t hesitate: “Pasta. It’s so versatile”. He recalls making focaccia and fresh pasta all day in his first restaurant job, and still loves experimenting with sauces. When pressed for a comfort food confession, he grins: “Butterscotch Angel Delight. If you haven’t had it as a child, you won’t get it – but it’s my guilty pleasure”.
The power of sharing
For Jon, good food is about more than flavour – it’s about connection. “Good food to me is enjoying it with people. It’s not about the eating necessarily. I love the fact that I’m cooking for them”. Whether it’s a beef Wellington for a private dinner or a speedy weeknight meal for thousands of followers, Jon’s journey is proof that the best comfort food is shared.
His advice for home cooks? “Prepare all the ingredients first. It just makes cooking enjoyable – you’re not rushing around, you’re just putting it in and cooking it. It’s about enjoying it”.
From the officers’ mess to the nation’s kitchens, Jon Watts has cooked up something truly remarkable – a second chance, a bestselling cookbook and a seat at the table for anyone who believes in the power of good food.
Check out more…
Top comfort foods
What does comfort food mean to you?
Good Food podcast – Yotam Ottolenghi & Helen Goh on comfort food
Quick, cheap and healthy midweek dinners
