GASTRONOMIC GALLIVANTS: LUCKNAM PARK
Three decades ago, when I was a child, British food didn’t have the best of reputations. But somehow, in the intervening years, the country’s culinary fortunes have been transformed by a new generation of talented chefs, who have drawn upon Britain’s excellent agricultural produce and international ties to create diverse and delicious cuisines to be proud of.
Hywel Jones, Executive Chef at Lucknam Park, has been at the forefront of this gastronomic revolution. Raised in South Wales, Jones originally considered a career in the Royal Navy, but fate had a different plan for him, and a week before beginning basic training, he was informed he had been accepted into catering college. His diners will be forever grateful. Jones honed his skills in London’s best restaurants, including under Marco Pierre White at the Hyde Park Hotel, and he earned his first Michelin star whilst working as the Head Chef at Foliage at the Mandarin Oriental Hyde Park. Jones was invited to Lucknam Park in 2004, where he has not only matured as
