“Quite possibly the nicest marmalade in the world ever” told Vanessa Kimbell, author, regular contributor to BBC Radio 4 Food Programme and Sourdough tutor about Ian’s marmalade.

Since childhood Ian Wright has had a passion for food and cooking; as a child paging through Mrs. Beeton’s and Marguerite Patten’s cookbooks with his mother.

At the age of 16 he travelled around Europe cooking for a member of the Kawasaki Motocross Racing team. He then went on to work as a waiter at the Trusthouse Forte Berystede Hotel Ascot then progressing to Assistant Restaurant & Banqueting Manager at Wentworth Golf Club.


Professionally Ian is an Addiction Counsellor however he has always kept a hand in the culinary pot. Ian is keenly active in the ever changing London restaurant scene and counts several top chefs as his friends. He has had the opportunity to cook with Nuno Mendes from the Chilten Firehouse and Michelin star Danish chef Christoffer Hruskova. He has also foraged with renowned ethno-botanist Francois Couplan and James Knappett chef/patron of Bubbledogs and Kitchen Table.

fullsizerender-26-copiaIn November 2014 Ian met Vanessa Kimbell owner of the well-known Sourdough School in Northamptonshire. From that his expertise expanded into bread making and he is now an assistant at the Sourdough School.

In 2015 Vanessa encouraged Ian to attend a Marmalade making course at the Sourdough School with traditional preserving expert Vivien Lloyd. This is where he learned to make real marmalade using Ave Maria Farm Seville Oranges. Encouraged by Vivien, Ian entered the World’s Original Marmalade Awards and in 2015 he garnered the Silver award using Vivien’s Seville Orange recipe. 2016 brought more success with 3 Silver awards for his own Seville Marmalade, Lime marmalade and Seville & Blood orange marmalade.

Ian has received inspiration and support from Pam Corbin ‘Pam the Jam’ and her husband Hugh who founded the Thursday Cottage label which was sold to Tiptree in 2002. As a result, 2016 saw the launch of ‘Dacksi Marmalades’. This includes a small range of marmalades produced by hand in Ian’s Bedfordshire kitchen using organic fruits and available in local farm shops and The Mill Boutique Hotel within The Holford Estate Knutsford, Cheshire.

At home Ian enjoys his vegetable garden, baking and taking long walks with his two wire-haired dachshunds foraging for fruit in the countryside to include in his jams and marmalades.