Jon Howe - Chef Patron
“Owning our own restaurant allows us to carve a path entirely of our own. We don’t follow trends; we celebrate the ingredients at their best. I am drawn to a sense of nostalgia in cooking, creating dishes that feel familiar but refined and just a little unexpected.”
After studying at Bath College, Jon trained under some of the country’s finest Michelin-starred chefs. He has also competed internationally with the British Culinary Team, achieving notable success.
What guides you more — instinct or precision?
A bit of both, but instinct always comes first. Precision refines a dish, but instinct is what gives it direction in the first place.
Is there a flavour or dish that always draws you back? Why?
Simple things done properly. A perfectly roasted chicken, a well-made sauce — those flavours stay with you. There’s a sense of comfort in them, but also a benchmark you’re always trying to better.
What does the garden change about the way you cook?
It removes the idea of choice, in a good way. You cook what’s ready, what’s at its best. It keeps things honest and stops you overthinking.
When does a dish feel “finished” to you?
When there’s nothing left to take away. When everything on the plate has a purpose and it all feels balanced without needing explanation.
What do you hope a guest feels when they leave the table?
That they’ve experienced something thoughtful and genuine. Not just a meal, but something that stays with them.