Head Chef Gavin Hughes has been with the Byron at Byron since it’s opening, having moved to the area in 2003. Gavin’s impressive background includes Chef positions at Aqua Luna, The Bathers Pavilion and Aqua Dining in Sydney. Prior to moving to Australia, Gavin trained and then worked in his homeland of Scotland in the country’s finest restaurants. These include the Michelin starred and AA awarded Inverlochy Castle Hotel, 1 Devonshire Gardens and The Airds Hotel.
“Our menu showcases the freshest local ingredients and is lovingly planned and prepared,” says Gavin. “The food is of a light Mediterranean style and based around the best of what’s available locally at the farmers markets. We use Bangalow Sweet Pork, Alstonville Chicken, Yamba Prawns, Hervey Bay Sea Scallops … the fish we get is second to none.”
Bookings are essential for non in-house guests
please phone (02) 6639 2111.