Hywel Jones is Executive Chef at The Park restaurant and The Brasserie at Lucknam Park Hotel & Spa. Since his appointment in 2004, Hywel has successfully raised the standards of the cuisine to a level that has resulted in numerous accolades including a Michelin star.
Hywel started his career with David Nichols at The Royal Garden and then moved on to work as Chef de Partie in two Michelin 3-star establishments; Chez Nico at 90 and Marco Pierre White. He then furthered his skills as junior Sous Chef at Michelin starred Le Souffle. From there he went on to earn his first Michelin star at Foliage restaurant at Mandarin Oriental Hyde Park where he was Head Chef for five years. Prior to his move to Lucknam Park Hotel and Spa, he was Executive Chef at Pharmacy Restaurant in Notting Hill.
Awarded Hotel Chef of the Year at the 2007 Hotel Catey Awards, Hywel has created superb menus in both the Michelin starred restaurant The Park and more recently in the stylish and contemporary dining experience of The Brasserie. Where possible, Hywel uses locally sourced ingredients including herbs from Lucknam Park’s own extensive herb garden. He has built a personal relationship with his local suppliers ensuring high quality ingredients that are always reflective of the season.
The award-winning restaurant The Park offers fine dining cooked to perfection by Hywel and his highly-skilled team. Seasonal dishes, old favourites, new ideas, balancing flavours all combine to offer discerning guests the very best cuisine. The Brasserie provides a perfect, more informal alternative offering all day dining seven days a week.
Six miles from Bath, Lucknam Park Hotel & Spa is one of the UK’s leading country house hotels and a member of the prestigious Relais & Châteaux. Located within 500 acres of gardens and parkland in the heart of the countryside e a relaxing retreat is assured. Many awards testify to its excellence – Michelin star, AA 5 Red Stars and the Visit Britain Gold Award.