6th February 2024: We are delighted to announce that Executive Chef, Hywel Jones, has retained his prestigious Michelin star for the 19th successive year. Jones has held a Michelin star at Restaurant Hywel Jones by Lucknam Park since 2006, offering guests an unforgettable fine dining experience featuring spectacular seasonal tasting menus.
Lucknam Park is regarded as one of the finest country house hotels in the UK and Jones’ culinary creativity ensures the hotel continues to live up to the expectations of its discerning guests. Restaurant Hywel Jones takes gastronomes on a tantalising culinary journey using only the finest ingredients to ensure the fullest of flavours. In Jones’ kitchen, the priority is to source ingredients locally wherever possible, from lamb reared on the Lucknam estate to delicate herbs grown in the hotel’s kitchen garden.
The dining experience begins with evening cocktails in the magnificent drawing room or period library. Guests are then escorted to the restaurant, where elegant tableware and antique furnishings transport visitors to a bygone era of style and sophistication, for a fine dining evening from the a la carte or tasting menu.
Speaking of the accomplishment, Hywel Jones enthuses: “It is an honour to retain such a prestigious award for yet another year. Maintaining the same high standards that guests have come to expect when they visit Lucknam Park is of the utmost importance to all of us who work in the Restaurant. I’m incredibly grateful to my whole team for their continued dedication”.
For more restaurant information or to see our sample menus, please click here.
Working History
Hywel Jones is Executive Chef for Michelin-starred Restaurant Hywel Jones by Lucknam Park 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. He then furthered his skills as junior Sous Chef at Michelin starred Le Souffle. From there he went onto 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.
