The Man Behind The Chef: Hywel Jones
In association with
In the build up to The Staff Canteen Live 2017 - supported by Westlands, at the Great Hospitality Show 2017, we are taking a closer look at the chefs who will be joining us on stage.
We dig a little deeper to find out what they are hiding under those chef whites - next up is Hywel Jones, executive chef at Restaurant Hywel Jones by Lucknam Park which holds one star in the Michelin Guide UK 2017.
Hywel Jones has had an extensive career working in various establishments including The Royal Garden, Chez Nico at 90, Le Souffle, Foliage restaurant and Pharmacy Restaurant in Notting Hill. He is currently the executive chef at the Michelin starred Restaurant Hywel Jones by Lucknam Park hotel and spa, a position he has held that since 2004.
What item of food do you hate cooking?
Scallop roe, I love the scallop and I just don’t like eating the roe part so I don’t like cooking it.
What food, if any, are you allergic to?
Only bad food.
What’s your favourite ingredient to work with?
It would have to be Welsh lamb. (see our Welsh lamb recipes here)
>>> Read more in The Behind The Chef series here
What’s your guilty pleasure food?
REAL jalapeno crisps.
What three ingredients would you take with you to a desert island and why?
Water for obvious reasons, olive oil to cook the fish I caught and pepper.
If you weren’t a chef what would you be?
I would love to be a Welsh rugby player but that’s never going to happen but I also love anything manual and DIY so it would probably be something from that type of trade.
What radio station do you listen to in the kitchen?
No, the only day we have the radio on is on Christmas Day.
What other kitchen would you most like to work in?
Probably the best meal I ever had was at Alain Ducasse au Plaza Athénée, I would have loved to have gone back there to train.
Traditional cooking methods or modern techniques?
Traditional but we do look at some more modern techniques. I was trained classically and I think if you come from that kind of school you stick with it.
Why did you choose to get involved with TSCLive?
It’s just a fantastic event, I did one right at the beginning and all the guys in the kitchen are avid followers of The Staff Canteen. It’s great for the industry and it’s very highly respected and I’m proud to be a part of it.
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