Jonathan Jones


Jonathan Jones’ cooking at the Anchor & Hope, which he opened alongside Robert Shaw, Harry Lester and Mike Belben in 2003, has attracted massive acclaim for his religious devotion to seasonality.

His is a kitchen in which serving artichokes in summer is tantamount to treason. It’s also a remarkably high pressure kitchen to work in, serving upwards of 1,000 covers a week – making the consistency and skill displayed in the food even more impressive.

Thanks to Jones and his team’s work, the pub has been previously named an ‘inspectors’ favourite’ by Michelin.

  • Grilled Orkney kipper with tatties
  • Suet-crusted steak pie
  • Baked vanilla and poppy seed cheesecake