Gavin Hughes is head chef at The Byron at Byron Resort and Spa, a position he has held since the resort opened back in December 2004.
Gavin is a true advocate of all things local, ensuring the restaurant adopts a paddock-to-plate philosophy. He uses regional produce wherever possible and is an honorary member of the Byron Farmers’ Market where you will find him every Thursday morning sharing the experience with resort guests.
While at the market, Gavin uses the opportunity to meet and chat with local growers and producers to choose the best seasonal produce to take back to the restaurant kitchen. Every Thursday night, he and his team produce a Farmers’ Market Dinner menu to showcase the best the region has to offer. A typical menu might include Cobia cured with Cape Byron Distillery Gin, Finger Lime, Lemon and Aspen Shallot followed by daily fish from Freckles Seafood Market with Mussels, Leeks, Fennel and Saffron Broth, and the Rainforest Davidson Sour Plum, Davidson Plum Yoghurt, Pistachio Bavarois and plum coulis for dessert.
Gavin’s local food focus also extends to a regular spot on ABC Radio where he shares his favourite recipes featuring seasonal ingredients sourced in the region.
Raised in Scotland, Hughes has spent time at Michelin-starred Inverlochy Castle, Devonshire Gardens and Airds Hotel. Following his move to Australia, Gavin worked at Aqua Luna, The Bathers’ Pavilion and Aqua Dining in Sydney before relocating with his family to Byron Bay.
