The story
Restaurant Hywel Jones by Lucknam Park brings Modern British cooking to Bath from its base in a historic Wiltshire estate. Executive Chef Hywel Jones oversees the entire food programme while restaurant manager Ellie Dimes coordinates floor service. The hotel describes its front and back of house teams as hospitality artists who value genuine warmth over rigid formality. That disciplined yet relaxed standard secured three AA Rosettes for culinary excellence.
The dining room occupies a grand Palladian mansion surrounded by five hundred acres of parkland along the southern Cotswolds edge. A European shipping family purchased the estate in nineteen ninety four and still runs it as a single private property. The dining room fills with natural light from tall sash windows overlooking the stable yard. Original timber frames and quiet drawing rooms encourage unhurried conversation.
This branch of Modern British cuisine relies on straightforward techniques that highlight regional ingredients. The kitchen prepares slow braised Brecon venison in a concentrated red wine sauce, and turns fresh coastal catches into lightly spiced curries when the season calls for it. Staff guide guests through a rotating selection of accompaniments that change with harvest cycles. Evening service extends into later hours so groups can share platters and linger over coffee.
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