The Elder appoints Jon Coates as head chef

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. 

Coates 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 Greenhouse in London, where he worked under Bjorn Van de Horst, whom he then followed to Las Noisette.

He continues to bring his passionate focus to sensational, wild and locally sourced ingredients to create a menu that celebrates the best of the British larder. New dishes include 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. 

Coates will also be continuing Elder's love for game on the menu with his Vadouvan-spiced muntjac deer tartare and roast pave and faggot of Bathurst estate fallow deer with beetroot tatin, dirty mash and peppercorn sauce. 

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