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The talent behind the taste

Discover more about our chefs at Lucknam Park.

 

Executive Chef Hywel Jones

Hywel Jones is Executive Chef for The Park Michelin-starred restaurant and The Brasserie. 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. 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 Park Restaurant and more recently in the stylish and contemporary Brasserie. Where possible, Hywel uses locally sourced ingredients including micro salads, vegetables and herbs from Lucknam Park’s own kitchen garden. He has built a personal relationship with his local suppliers ensuring high quality ingredients that are always reflective of the season.

Hywel Jones featured in the Great British Menu on BBC 2 in May 2011 representing Wales. Hywel saw off the competition with his four great dishes and was crowned the Welsh Champion, he then went on to represent Wales in the series final. Sadly Hywel’s menu was not selected, however Chef remains a Champion to us all at Lucknam, we are incredibly proud of his achievements to date and his continuing success.

Benjamin Taylor Cookery School Head Chef

Benjamin joined Lucknam Park as Sous Chef in the  Michelin starred ‘The Park’ restaurant kitchen in March 2010 from ‘Le Gallois’ a renowned 3 AA Rosette restaurant in Cardiff.

Passionate about food he has worked tirelessly to develop his skills and flair in some of the best restaurants in Wales. As a determined and dedicated chef it didn’t take long before Ben was promoted to the position of Brasserie Head Chef in 2013. He is a passionate advocate of using the very best locally sourced ingredients combined with a natural understanding of flavour combinations Ben delivers some highly accomplished cooking.

Having shown great promise since arriving at Lucknam he is delighted at this opportunity to take command of the Cookery School and to further develop the skills of both himself and our guests.

The food here is riotously good.

Telegraph