Jon Coates has been appointed Head Chef at The Elder in Bath, re-joining Castlebridge Hospitality following his vital role in the launch of The Woodsman in 2018, another of Mike Robinson’s ventures outside of London. It was here that he won the restaurant the Best New Entry UK in the Waitrose Good Food Guide 2020.
Jon is keeping the long-standing favourites at The Elder but has added some distinctive new options which reflect the skills he honed during his time at the sensational The Greenhouse in London under Bjorn Van de Horst whom he followed to La Noisette as well.
He continues to bring his passionate focus on seasonal, wild, and locally sourced ingredients to create a fantastic menu celebrating the best of the British larder. New dishes to feature on the restaurant’s menuincludes slow cooked Berkshire hare ragout with soft polenta, green sauce, and 36-month aged parmesan; and roast Gressingham duck with swede, chicory and pickled blackberries.
Jon will also be continuing the Elder’s love for game on the menu with his stunning Vadouvan spiced muntjac deer tartare and roast pave and faggot of Bathurst estate fallow deer with beetroot tatin, dirty mash, and peppercorn sauce.
