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David Bancroft

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David Bancroft

Meet David Bancroft, Prime Cuts host, chef, and owner of Auburn, Alabama-based Acre and Bow & Arrow restaurants. Born in Alabama and raised in San Antonio, Texas, Bancroft’s passion for food began at an early age, namely through the influence of his grandparents’ cooking and farming practices. In addition, his family’s own approach to homestyle dining played into his love of food. And, lucky for everyone who’s ever eaten a Bancroft-prepared meal, he figured out how to parlay this into a passion for farm-to-table cooking.

Southern Inspiration

Bancroft first drew knowledge and inspiration from his grandfather who farmed cattle, catfish, cotton and peanuts in South Alabama. While Bancroft spent time hunting and fishing on on his grandfather’s Alabama farm, he also learned how to smoke brisket and barbecue in South Texas. All of this laddered up to a deep appreciation for procuring and caring for meat.

After finishing high school, Bancroft attended Auburn University. While there, he served as kitchen steward for his fraternity before becoming head chef at Auburn’s Amsterdam Café his senior year. Under Bancroft’s lead, Amsterdam Café established farm-to-table dining in East Alabama, as well as recognition as one of the state’s Top-10 restaurants. And, it was here that Bancroft honed his culinary craft and sustainable cooking approach. It’s also where he began developing a name for himself.

Feeling confident in his experiences to this point, Bancroft then began looking for a way to utilize his self-taught skills as a farmer, forager and chef. In August 2013, he opened Acre restaurant with his wife, Christin.

Farm-to-Table

Situated on one acre of land, Acre reinterprets the rich heritage of Alabama cuisine. The restaurant’s seasonally influenced menu focuses on celebrating sustainable ingredients. It highlights an abundance of herbs, fruits and vegetables, along with poultry, meat and seafood. The land that Acre sits on is an edible landscape. It includes three on-site gardens and fruit orchards designed to provide fresh, seasonal harvest to create delicious offerings. Bancroft supplements this with ingredients received from friends and family in the local community.

Bancroft was a  2016, 2017, 2018 and 2019 James Beard Foundation’s “Best Chef—South” award semifinalist. In addition, he won Food Network’s 2017 Iron Chef Showdown competition. In November 2018, he opened his second restaurant, Bow & Arrow, in Auburn. Bow & Arrow is his interpretation of a South Texas smokehouse with the communal dining approach of an Alabama potluck. The menu offers up an assortment of smoked meats cooked over a custom-built, live-fire Kudu grill. These menu items can be paired with a selection of southern sides like tater-tot casserole, collard greens and cream corn, to name a few.

When Bancroft isn’t focusing on his culinary ventures, he enjoys spending time with his wife and two children. He can also be found hunting and fishing on his family’s lower Alabama farm.

Backyard Life Q&A with Renowned Chef and Prime Cuts Host, David Bancroft

David's Featured Stories
Collage of recipe features in the article

Wild-Game Recipe Roundup With David Bancroft

David Bancroft’s Iron Chef Hot-Honey Ribs

Cast iron Cooking: Brunswick Stew & Cornbread - Prime Cuts S3 E2

David Bancroft’s Cast Iron Brisket Brunswick Stew and Cornbread Combo

Cast iron pot restoration - Prime Cuts S3 E1

David Bancroft’s Cast Iron Restoration Tips

Smoked Pompano Fish dip

Smoked Pompano Fish Spread Recipe

David Bancroft Wild Mushroom Recipe

David Bancroft’s Wild Mushroom Recipe

Foraged wild mushrooms in the back of a pickup truck.

The Do’s and Don’ts of Wild Mushroom Foraging

David Bancroft Locally Sourced Ingredients

Importance of Locally Sourced Ingredients

David Bancroft Tater Tots

Wild Game Side Dish: Homemade Tater Tots

David Bancroft Chicken Fajita Tacos

Tex-Mex Chicken Fajita Tacos

Casing Hot Links

David Bancroft’s Smoked Texas Hot Links

David Bancroft's jalapeno brisker poppers on plate with hot honey drizzle

Brisket Stuffed Jalapeño Poppers Recipe

Redfish on the half shell on serving plate

Grilled Redfish on the Half Shell

David Bancroft's Orzo Salad Fall Vegetable Side Dish

Fall Garden Vegetable Side Dishes From David Bancroft

Canned plums

7 Canning Tips from David Bancroft

Grilled oysters over a bed of ice

David Bancroft’s Jalapeño Popper Grilled Oyster Recipe

Chopped brisket for a beef brisket sandwich

David Bancroft’s Beef Brisket Melt

Herbs planted in ground

David Bancroft’s Top Herbs for Grilling

David Bancroft and son duck hunting

How to Cook Wood Duck: With David Bancroft

Smoked Venison/Deer jerky on cutting board

David Bancroft’s Smoked Venison Jerky Recipe

Two men talking about grilling

Prime Cuts: Sous Vide Wild-Turkey on the Grill

Salmon with salad on dinner plate

Pan-Roasted Salmon Recipe from David Bancroft

Fried quail on dinner plate

Chicken Fried Quail Recipe From David Bancroft

Fried green tomatoes on serving platter

David Bancroft’s Fried Green Tomatoes

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