We catch up with Hywel Jones to discuss why he’s fallen in love with Bath, what’s in store for Lucknam Park and why the region has never looked so good.
Bath is a city that seamlessly blends country life with cosmopolitan style, and is renowned as the one-time home of Jane Austen. To step inside the glamorous Lucknam Park is almost like striding right into one of her 19th-century classics, and so who best to introduce this year’s Bath & Somerset Food & Drink Guide than Hywel Jones, executive chef of Lucknam Park. Boasting a brightly shining Michelin star and a bunch of AA rosettes, this chef knows a thing or two about eating out.
Hywel jones left London in 2004 to join Lucknam Park for what he first thought would be five years. Fast forward to 2016 and he is still cooking up a storm in the celebrated kitchen. Although many things have changed throughout the years, there’s one thing that hasn’t changed, and that’s his appreciation of the beautiful region.
“South West is an Aladdin’s cave of producers and ingredients. We are truly blessed to have such an array of top-quality and passionate producers on our step,” he says. Luckily for people living or visiting the area, it’s this produce that passes through the kitchen doors of many fine restaurants the region possess.
“As a region, our huge enthusiasm for food means that annual events like the Great Bath Feast and the Love Food Festival, both held in Bath and Bristol, are well received. Events like these bring chefs, restaurants, producers and public together to try, buy and really get excited about good food.”
Does Lucknam Park have more tricks up its sleeve? Why, yes of course. “Ben Taylor, our cookery school head tutor, has been crowned National Chef of Wales and has designed a whole new calendar of fun-filled courses to share with you all.” There’s summer barbecue, creative canapés, simple bread or butchery knife skills, to name a few.
“Our vegetable and fruit gardens have gone from strength to strength, and for me the prize ingredients from them are Tulameen raspberries and asparagus, which feature on our menus when in season.”
“We have plenty more exciting plans in the pipeline that we look forward to sharing with you soon.”