2 Michelin Star Chefs: Jon Bowring, Dinner by Heston, London

The  Staff Canteen

Jon Bowring is the head chef of two Michelin-starred Dinner by Heston at The Mandarin Oriental Hyde Park in London

Jon Bowring grew up in Penzance, Cornwall where he worked in local kitchens from the age of 13.

Dinner By Heston, London


Located in Mandarin Oriental, Hyde Park, 66 Knightsbridge, London SW1X 7LA

Opening hours:

Lunch Monday to Thursday 12pm to 2pm (Friday to Sunday 12pm to 2:30pm);

Dinner Monday to Thursday 6pm to 9:00pm (Friday to Sunday 6:30pm to 9:30pm)

Telephone: 020 7201 3833

Email: [email protected]

Director of Restaurants: Mark Hastings

Director of Wine: Stefan Neumann

Senior Sommelier: Ana Suárez

Twitter: @dinnerbyheston

Instagram: @dinnerbyhb

Jon Bowring' Career Path 

Jon's career path was a direct A to B as he studied engineering and marine biology at Swansea University. However, after his time at university, he realised that cooking was where his passion was, so he returned to Cornwall to pursue a career as a chef. 

He spent the following years working in establishments around Cornwall, finally landing a position at Rick Stein's Seafood restaurant in Padstow. He stayed there for three years, honing his skills and gain an appreciation for Cornwall's finest local produce.

Jon moved to London in 2013 and started a job as a commis chef at Dinner by Heston Blumenthal. He has since worked his way up through the ranks, taking on the role of head chef in 2019 when Ashley Palmer-Watts left the restaurant group.

'Meat Fruit'

Dinner by Heston

After developing dishes inspired by Britain’s past, Heston Blumenthal opened Dinner by Heston in 2011 in the Mandarin Oriental Hyde Park.

The idea behind the restaurant was to find a common ground between Heston’s two other restaurants, The Hinds Head in Bray and The Fat Duck, drawing on Britain’s history as the backbone for the food and the concept behind the restaurant. 

Dinner received a Michelin star within its first year of opening, followed by a second in 2014. 

Food Style

Inspired by historical recipes from 300, 400 and even 500 years ago, Jon and the team’s goal with Dinner is to emulate these recipes with a modern twist.

The kitchen team are in contact with food historians and researchers to garner an accurate representation for the food, drawing further inspiration  from Heston’s Channel 4 TV show, Feasts, which saw the chef recreate famous period dishes and feasts for 21st century diners.

What the guides say...

Michelin Guide


AA Restaurant Guide

Good Food Guide




The food at Dinner has gradually evolved since it first opened, and now offers more ‘refined’ dishes that are bolder and cleaner.

Advances in technical abilities have also driven the way the dishes are now prepared and presented, reflecting the restaurant’s growth from when it first opened its doors over a decade ago.

Popular dishes on the menu include Meat Fruit (c.1500) which is Mandarin, chicken liver parfait & grilled bread and Tipsy Cake (c.1810).

Early Grey Smoked Salmon

Despite the name, Dinner is open for both lunch and dinner seven days a week. Working alongside Jon in the kitchen are just over three dozen chefs chefs who work four days a week, and 65 front of house staff including the wine team.

Other ventures

Since the opening of Dinner in London, Heston and former executive chef, Ashley Palmer-Watts, launched a second Dinner, this time in Melbourne, Australia. 

Along with this, Heston has also opened a third Dinner which is in The Royal Atlantis Resort & Residences in Dubai.

It opened in 2019, four years after the Melbourne restaurant.

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The  Staff Canteen

The Staff Canteen

Editor 13th January 2022

2 Michelin Star Chefs: Jon Bowring, Dinner by Heston, London