Hywel Jones is Executive Chef for the 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 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.
In February 2017, the restaurant was relaunched as ‘Restaurant Hywel Jones by Lucknam Park’ after Hywel retrained his Michelin star for the 12th consecutive year. A new selection of three eight-course tasting menus were introduced, in addition to a three-course A la Carte menu.
Hywel was inaugurated into the Royal Academy of Culinary Arts in 2007 and made a fellow of the academy in 2016. For 2018, Hywel has been appointed Co-Chairman of the Kitchen Committee for the Royal Academy of Culinary Arts Annual Awards of Excellence.