Cheshire born Jonas Lodge started his cooking career in Oxford under Raymond Blanc. He has since worked with the likes of Sergio Arola, Paul Heathcote & Heston Blumental.
Jonas’ more recent time as head chef of the Bell at Ramsbury saw him consistently keep the food to a 2AA rosette standard. During his time at the Bell they were also awarded AA pub of the year.
Jonas at GL50 is the culmination of all his experience and a chance for him to develop his own style. GL50 has a relaxed approach to fine dining but does not compromise on serving exceptional, locally sourced, seasonal produce.
With an attitude towards minimum waste, Jonas & team aim to get the best out of their ingredients. Where the whole beast, vegetable, fruit can be used, it is. This ethos lends to some very exciting & experimental dishes, all with one thing in common, they taste amazing.