Chef Revelations – Hywel Jones

16 December 2010 by
Chef Revelations – Hywel Jones

Hywel Jones, executive chef at Lucknam Park Hotel & Spa, talks about Peter Kromberg, frozen peas, Welsh rugby and how he nearly joined the Royal Navy

What was your best subject at school? Metalwork

What was your first job in catering?
Waiter at the Station Restaurant, Newport

What do you do to relax?
Cycling and gardening

What is your favourite restaurant?
The Square, London

What is your favourite hotel?
A close call between the Mandarin Oriental Hawaii (my wife and I spent our honeymoon there) and Lucknam Park!

What flavour combinations do you detest?
Bitter chocolate with raspberries

Which ingredient do you hate the most?
I don't really hate any ingredients but I'm not keen on raw oysters

What is your favourite food/cuisine?
Seafood/Indian

What is your favourite drink?
Sensible answer, tea; honest answer, Stella Are there any foods/ingredients that you refuse to cook with?
Dredged scallops, for obvious reasons

Which person in catering have you most admired?
Peter Kromberg

Which person gave you the greatest inspiration?
David Nicholls

What is your favourite prepared product?
Frozen peas

If not yourself, who would you rather have been?
Welsh rugby legend Shane Williams

Describe your ultimate nightmare
England beating Wales in the Rugby World Cup final

Tell us a secret…
Before going to catering college, I was a week away from joining the Royal Navy after passing my entrance exams, but I changed my mind at the last moment, much to my grandad's disappointment

Who would be in your fantasy brigade?
Nico Ladenis (ex-Chez Nico) on the pass, Peter Kromberg (unfortunately no longer with us) on larder, David Everitt-Matthias (Le Champignon Sauvage) on fish, Phil Howard (the Square) on sauce, Stephen Terry (the Hardwick) on garnish, Benoit Blin (Le Manoir aux Quat'Saisons) on pastry

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