Hywel Jones

Hywel Jones Chef bioPatron of Newport Food Festival, Hywel Jones is Executive Chef at Restaurant Hywel Jones and The Brasserie at Lucknam Park Hotel.

He 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 Soufflé.  From there he went on to earn his first Michelin star at Foliage restaurant at Mandarin Oriental Hyde Park. Here he was Head Chef for five years before joining the Pharmacy Restaurant in Notting Hill as Executive Chef.  In 2004 Hywel joined Lucknam Park and was awarded a Michelin Star in 2006.

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 dining experience of The Brasserie.

Where possible, Hywel uses locally sourced ingredients including herbs from Lucknam Park's own extensive herb garden. He has built a personal relationship with his local suppliers ensuring high quality ingredients that are always reflective of the season.

In November 2012, under the guidance of Hywel, the hotel opened a brand new cookery school offering a wide range of courses for those who enjoy cooking.

The courses are very diverse, ranging from street food of India to Great British food as well as seasonal cookery, half day children’s courses and An Evening with Hywel, where Hywel will cook and talk whilst preparing a five course menu.

In April 2017, the Michelin star Park restaurant was re-launched as Restaurant Hywel Jones by Lucknam Park with a new selection of three eight-course tasting menus, in addition to a three-course à la carte menu.

The Tasting Menu will focus on seasonal ingredients and local produce, while the Signature Tasting Menu will include a selection of Hywel’s favourite dishes. The third option will be a vegetarian tasting menu.

The restaurant, situated in the original ballroom of the house, has been refurbished in keeping with the room’s classical style and the new table presentation provides a more contemporary finish.

Executive Chef, Hywel Jones, says, “Since arriving at Lucknam Park in 2004 the hotel has become a huge and important part of my life.  I have always felt privileged to work in such beautiful surroundings with such a talented team and strive to produce and serve food of the highest standard. The launch of Restaurant Hywel Jones by Lucknam Park is a great honour for me and a milestone in my career and I look forward to sharing this exciting journey”.

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