Tom Watts-Jones

The Climb

A stage at The Sportsman in Kent gave Tom Watts-Jones an early reading of the pace and standards expected in a serious kitchen. He then moved into London as Sous Chef at Anchor & Hope, where the work would have depended on technical control and composure under pressure. A later role at St John Restaurant in London added to the same line of training: kitchens that value clarity, discipline and consistency over fuss. That progression points to a chef formed in rooms where the brief is exacting, then drawn to cooking that lets seasonal produce do the talking. Since 2015, he has been Head Chef Patron at Hare & Hounds, and since 2021 he has also been director of WATTS-JONES HOLDINGS LIMITED. The shift from kitchen roles to broader stewardship is part of the record, but the kitchen remains the centre of gravity.

Today

In 2015, Watts-Jones took on the role of Head Chef Patron at Hare & Hounds in Aberthin, United Kingdom. The title it places him inside both the menu and the running of the room, with the chef responsible for the direction of the food as well as the shape of the house. It is a hands-on position, not a distance title. His own description keeps the cooking plain: “It is just about good food and a showcase of regional Welsh cooking.” That line matches his stated specialty in local and seasonal Welsh produce, and it sets Hare & Hounds within a practical frame rather than a promotional one. The work is defined by what is available, local and current. He has described the drinks side with the same directness: “We still do exactly that, with great ales, interesting wines and homemade seasonal drinks.” The point is balance across the table, with the beverage list treated as part of the service rather than a separate theatre.

Signature

Tom's signature dishes include Cardigan Bay crab risotto, a dish that points to coastal produce and measured balance; Crispy Pig Cheek with chicory, mustard and pickled apple, which brings richness, bitterness and acidity into the same frame; wild duck, bacon and beetroot, with the depth and earthiness that combination suggests; Welsh rarebit, made familiar through the kitchen behind it;

In Their Words “We still do exactly that, with great ales, interesting wines and homemade seasonal drinks.” “It is just about good food and a showcase of regional Welsh cooking.”

Recognition

Tom Watts-Jones has received Unilever, Best Sunday Lunch in Wales.