C.J. Jackson trained and subsequently taught at the Cordon Bleu Cookery School in London. She joined Leiths School of Food and Wine in 1989 becoming Vice Principal in 1995 at which time she co-authored the first edition of Leiths Fish Bible. She left Leiths in 1998 to pursue a freelance career as a food consultant and cookery writer and to extend her knowledge about her particular passion - fish. CJ now teaches regularly at Billingsgate. She also writes for various magazines and has published several books including The Ration Book Diet and The Times Food for Feasts and Festivals.