Food and Drink > Lancashire Chef Profiles > Gary Buxton - Head Chef at Gibbon Bridge Hotel

Gary Buxton - Head Chef at Gibbon Bridge Hotel

Gary Buxton joined The Gibbon Bridge Hotel as its Head Chef in February 2000. Gary is no stranger to this wonderful part of the world, has he begun his child-hood years just over the county boundary in Yorkshire, and worked in both Lancashire and Yorkshire all his professional life.

Although still in his "early thirties", Gary has been a professional chef for over fifteen years. Gary trained at Thomas Danby College in Leeds and began his career in a small bistro in Headingly, North Yorkshire. Training at a small number of establishments in Yorkshire he finally accepted a position at Bilborough Manor Country House where Gary was responsible for the fish dishes and starters at the hotel. Here Gary also met his wife, who was working at the hotel as a baker, at this time. Immediately prior to heading up the kitchen at The Gibbon Bridge, Gary had crossed the border to Lancashire and was Head Chef at Preston's Burlington Dining Rooms.

Given his provenance, it is no surprise that Gary's own personal favourites are the fish dishes, which he prepares with his own individual style. His signature dish is Pan-fried Seabass with Mussels and Saffron Sauce.

Gary Buxton follows The Gibbon Bridge's best traditions of using fine local produce and wherever possible fresh fruit and vegetables from the hotels kitchen gardens. Gary works closely together Proprietor, Janet Simpson and when planning new, seasonal dishes and menus to create a memorable dining experience.

Gibbon Bridge menus include dishes such as local Goosnargh Duck (raised locally and a cooked to a traditional Gibbon Bridge Hotel recipe); Black Pudding and Apple Filo Parcel;. Loin of Bowland Lamb topped with spinach and mint mousse and a redcurrant sauce. Desserts are created in the on-site bakery range from a traditional selection of favourites, including Apple & Almond Sponge Pudding.

Gary comments that "Much of our produce is sourced locally and it is almost unique for a chef to have so a large variety of herbs, fruit and vegetables sourced from his hotel's 1 acres of kitchen-gardens. It is a genuine joy to cook with such fresh produce and it makes a real difference to our customers to know that everything is so seasonal and fresh on their plates."

In short, Gary is a talented Chef, full of innovative ideas and when creating the menus for the hotel guests to enjoy. The menus are specially designed to maximise the use of the hotel's produce and that of the hotel's immediate surroundings.

The Gibbon Bridge continues to evolve as an inspirational eating establishment, now offering a unique 'Al Fresco' dining experience from superb barbeques held in an al fresco terraced dining area together with the introduction of three thatched pergolas situated in the beautiful gardens. Private dining has also been a speciality of the hotel.

The onsite Bakery which also serves the local community, provides all the fresh bread, confectionary, ice creams, jams, chutneys and desserts for the hotel.