Jacqueline davies-thunderbull

Inspiring rural Oklahoma to expand their horizons is an undertaking London-native Jacqueline Davies-Thunderbull has gracefully and directly conquered. Her arrival in Oklahoma is a story worthy of a television special as those who met her along her journey were surprised Oklahoma was her purposeful destination.

In 2000, Jacqueline booked a trip to the States based on a vivid vision about a place called Cheyenne. After 17 years in London as an investment researcher and analyst, she planned to visit a friend in North Carolina and backpack her way through Texas, Oklahoma, Wyoming, Montana and eventually Oregon. She never made it past western Oklahoma. 

Serindependously, Jacqueline met Oklahoman after Oklahoman who proved she was at the right place at the right time. Today, she’s the executive chef at a western Oklahoma restaurant that sits atop a hill. If you’re lucky to score a reservation, you can enjoy a five star meal while watching the sunset with a view that spans to what one can only assume is the Texas/Oklahoma state line.

Beef Wellington with Mustard Wine Sauce


  • 3½ lb Beef Tenderloin
  • 1 Tbsp. Olive Oil 
  • 1 Tbsp. Unsalted Butter
  • Salt & Pepper
  • Kitchen Twine 


  • 4 Tbsps.  Unsalted Butter
  • 1 Tbsp. Olive Oil 
  • ½ Small White Onion
  • 1 Clove Garlic 
  • 1½ Cups Dry Red Wine
  • ½ Cup Beef Stock
  • 1 Tbsp. Dijon Mustard
  • Salt & Pepper


  • 1½ lbs Button Mushrooms
  • 2 Small White Onions
  • 6 Cloves of Garlic 
  •  1 Cup Brandy 
  •  2-3 Sprigs of Marjoram & Thyme 
  •  ½ Cup Prepared Horseradish 
  •  2 Tbsps. Dijon Mustard 
  •  1 Tbsp. Grain Mustard 
  •  2 Cups Grated Parmesan 
  •  2 Tbsps. Unsalted Butter 
  •  2 Tbsps. Olive Oil Salt & Pepper     
  • ½ Cup Plain Flour   
  • 1 Pkt Frozen Puff Pastry Sheets (17oz)   
  • 1 Egg