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
The Trencherman's Guide 2015 Award for Creativity and Innovation
Featured in - The Good
Food Guide 2016
Featured in - The Michelin
Two AA Rosette Award 2014
Bath Good Food Awards 2013 - Best Restaurant & Best Modern European
Bath Good Food Awards
2012 - Best Chef
Tripadvisor Excellence Award 2012 & 2013 & 2014 & 2015 & 2016
Up-and-coming cooking talent, Gordon Jones, attributes his cooking success to his mother's fresh approach to food and Scottish upbringing. "I grew up in Buckie, Banffshire and money was tight. Everyone grew vegetables and cooked everything from scratch. But it wasn't until I started writing menus and developing my own cooking style, I appreciated how much my upbringing had influenced my passion for food.
After finishing school, Gordon went to the Birmingham College of Food (1999 - 2001) 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 the Royal Crescent Hotel.
After becoming the youngest chef of a five star Relais & Chateaux hotel with two rosettes under his belt, 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, whilst continuing to pursue his dream of having his own restaurant in his spare time: "After seven years at the Royal Crescent, I felt the time was right to start running my own restaurant."
"I would like to stay true to my roots and cook fine dining food whilst offering value for money." And this is what Gordon hopes to achieve in his first restaurant, Menu Gordon Jones in Bath.
Walter Rose & Son Family Butchers - Established since 1847, Andy who runs Walter Rose & Son is at the top of his game, supplying the best quality produce available. Gordon has known Andy since 2005: "Andy is the most consistent and reliable supplier of meats that I know and a good friend of mine."
Eades Greengrocers, Bath. Being the 7th generation of vegetable growers in their family, Tony and Mike Eades really know their veg and grow some of the best produce in the west country. Gordon has known the Eades family since he first moved to Bath in 2002 and has since become close friends of the family.
Everleigh Farm Shop, A true eccentric Englishman David Supplies Gull eggs, Pheasants & eggs, his own reared partridges & Grouse from the family estate, not to mention his wonderful smoked Eel and asparagus. David has a brilliant reputation throughout the industry and supplies some of the top restaurants and hotels in the country.
Mrs Tee's Wild Mushrooms, Mrs Tee is one of the country's leading wild mushroom experts and is the only person with a licence to pick and sell wild mushrooms from the New Forest. Having built up a great working relationship over the years I can count on Mrs Tee to send me the pick of the bunch of New Forrest wild mushrooms with anything from Ceps to Chicken of the Woods and Beef Steak mushrooms.
Dorset Snails - A lovely reliable family owned business that provides snails of exceptional quality. Gordon has worked with the company for about 4 years and wouldn't go anywhere else for his snails!
Flying Fish - Supply high quality fish to the best restaurants and hotels throughout the South and West of England. Flying Fish source the finest and freshest fish directly from Cornwall’s best fishermen and deliver it straight to our door on a daily basis.