Head Chef Gavin Hughes
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.”
Gavin Hughes’ reputation continues to grow with two new accolades to add to his name. Last month he was made honorary member of the Byron Bay Farmers Market and can be seen there every Thursday sharing the experience with resort guests while sourcing ingredients. At the Sample Food Festival, he was awarded the Golden Fork for the best $10 plate, after impressing judges; Simon Thomsen, Ben O’Donoghue, Alex Herbert and Belinda Jeffery with his unique Balinese pork curry and radish.
Scottish born Gavin Hughes is Head Chef at The Byron at Byron Resort and Spa, a position he has held since the resort opened seven years ago. Gavin has always been a true advocate of all things local, ensuring The Restaurant adopts a paddock-to-plate philosophy and uses regional producers wherever possible.
“Winning the golden fork award was really satisfying, especially for the highly dedicated team of staff who have excelled more than ever this year at the Byron at Byron. We certainly didn’t go all out to win the award and just went to the Sample day to embrace this beautiful area. Also to be considered let alone made an honorary member of the Byron Farmers Markets was very humbling indeed.”
- Hughes says:
Breakfast with Justine Frazier
Gavin shares his Decadent duck! secrets Click here.
Recipe of the Month
Gavin shares the secrets of his kitchen this month with his Fried Potato Gnocchi. Download Feature Recipe.
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