Noted for his exceptional leadership and organisation skills, he has also overseen the training and inspiration of a 45-strong kitchen brigade of talented young chefs: this has led to him being recognised by Raymond Blanc, and his critics and peers as a truly gifted craftsman.
Jones trained in some of the best kitchens in the country, spending two years working under Michel Roux at the Waterside Inn, before joining Le Manoir as chef de partie in 1990 and progressing to sous chef after a year. He then took the opportunity to spend two years as resident chef at Richard Branson’s Necker Island before returning to England to earn his first Michelin star at Homewood Park, Bath.
At Cliveden, Berkshire, as Head Chef in Waldo’s, he was awarded 8/10 in the Good Food Guide, a Michelin star and four AA rosettes.
Jones’s passion for and knowledge of seasonal and sustainable produce is reflected in Le Manoir’s menus; he works closely with the resident garden team, and values being able to harvest fresh organic produce ‘at the kitchen door’.
With this in mind, he visits the restaurant’s suppliers at their boat, farm or premises, checking their credentials and fostering strong relationships to ensure that the ingredients used are always as good as they can be in terms of quality, seasonality, sustainability and animal welfare.