Luke Hawkins

NEED TO KNOW Luke Hawkins

Key dishes

Oxtail with braised onions and Yorkshire pudding

Pressed pork belly

Orange panna cotta with burnt orange caramel

Key facts

Michelin-star standard

Exciting culinary talent

Biography

Luke Hawkins joined the Pony & Trap in 2010, where he was trained by Josh Eggleton to a Michelin-star standard.

He left the Pony & Trap for a period to work at Bristol’s Source Café, but soon felt the call of the pub world once more, and returned to work for Eggleton as senior sous chef in 2015.

Eggleton saw the potential for Hawkins to run his own kitchen and decided to put him at the helm of the Kensington Arms, where he has already cemented his reputation as one of the city’s most exciting culinary talents.

The Kensington Arms

35-37 Stanley Road

Redland
Bristol
BS6 6NP

01275 332627

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