Chefs at Lucknam

Executive Chef Hywel Jones

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 12^th 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.

Benjamin Taylor – Cookery School Head Chef

Benjamin joined Lucknam Park as Sous Chef in the  Michelin starred ‘Restaurant Hywel Jones’ 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.

Tom Westerland – Brasserie Head Chef

Another Welshman at Lucknam Park is Tom (or Westy as he is affectionately known) our Brasserie Head Chef. Tom first met Hywel through the Newport Food Festival when he assisted in preparing the Festival launch dinner in 2012.

Tom was already causing a stir on the Welsh culinary scene as head chef of the award-winning Fig Tree Restaurant in Penarth but, luckily for us, was persuaded to join the team here to broaden his knowledge.

Tom has a passion for simple but clever tasty food and has a particular soft spot for barbecuing, which often appears in his menus.

A keen competitor, Tom has been awarded National Chef of Wales 2018 in the Welsh International Culinary Championships.

Dean Westcar  –  Restaurant Hywel Jones Head Chef

Dean joined the Restaurant Hywel Jones team from the Michelin starred Manor House hotel in Castle Combe where he was Sous Chef in the Summer of 2015. His talent was evident from the beginning and he was promptly promoted to Head Chef.

Dean and Hywel work closely together to develop the Restaurant Hywel Jones menus as well as function menus and other food outlet offerings. Deans modern creative perspective along with Hywel’s classical approach to food complement each other perfectly and result is some fantastic looking and tasting dishes.

As a passionate Springbok fan the only time Dean and Hywel don’t see eye to eye is when Wales play against South Africa at rugby!

Dean has competed as a finalist in National Chef of the Year and was awarded an Acorn Award in 2017.

Matthew Peters – Head Pastry Chef

Matthew Peters also know as ‘Pastry Matt’ joined the Lucknam Park Family as Head Pastry Chef in 2015 from the Michelin starred Manor House hotel in Castle Combe where he was Pastry Sous Chef.

Matt always had a passion for travelling and has visited and worked in many Countries including America, New Zealand and Australia. In fact it was at the World famous ‘Quay’ restaurant in Sydney Australia that Matt made the decision to move from the main kitchen and in to the pastry section as this is where his heart was.

Matt’s instincts were right and you only have to sample his amazing afternoon tea pastries to see how lucky we are to have him at Lucknam Park.