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 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.
After becoming the youngest chef of a five star Relais & Chateaux hotel, Gordon moved on from his role as head chef of The Royal Crescent, Bath, to take charge of the Green Room Restaurant at the 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:
“I would like to stay true to my roots and cook fine food whilst offering good value for money.” And this is what Gordon hopes to achieve in his first restaurant, Menu Gordon Jones in Bath.