Chef Gordon Jones, attributes his culinary success to his mother’s fresh approach to food and Scottish upbringing. The chef patron of Menu Gordon Jones, in Bath, says that as a child in Banffshire, money was tight and everyone grew vegetables and cooked everything from scratch. This attitude of creativity and working around the seasons has shaped his attitude to food.
After finishing school, Gordon went to the Birmingham College of Food followed by a stint working for Michelin-starred chef Martin Wishart in Edinburgh. He then worked for Michelin-starred Martin Blunos at Blinis in Bath for a year before going to work at Bath’s Royal Crescent Hotel where he became the youngest chef of a five-star Relais & Chateaux hotel.
Gordon moved on from his role as head chef of The Royal Crescent Hotel, Bath, to take charge of the Green Room Restaurant at the new Boutique Hotel – The Green House in Bournemouth, where he gained an excellent reputation before deciding to pursue his own adventure and launch Menu Gordon Jones, in Somerset.
Gordon likes to change menus regularly, sometimes on a daily basis, and is constantly challenging himself with new ideas.
Over the past few years, Gordon has collected many awards including: Harden’s Top 10 Restaurants outside London 2016; Tatler Restaurant Awards – Best of British Category 2016; LUX Hospitality Awards – Best Fine Dining Restaurant 2016; The Good Food Guide 2015 South West Restaurant of the Year; and The Trencherman’s Guide 2015 Award for Creativity and Innovation.
Follow Gordon here:
Website : Menu Gordon Jones
