Gary Buxton, Head Chef, The Gibbon Bridge Hotel

Gary trained at Thomas Danby College in Leeds and began his career in a small bistro in Headingly, North Yorkshire. He continued his training in establishments in Yorkshire before he took a position at Bilborough Manor Country House, where he specialised in fish dishes and starters. It was here that he also met his wife, who was a baker in the hotel.

He crossed the border to Lancashire and was Head Chef at Preston’s Burlington Dining Rooms, before joining The Gibbon Bridge Hotel as Head Chef in 2000.

Gary follows The Gibbon Bridge's best traditions of using fine local produce and wherever possible fresh fruit and vegetables from the hotels kitchen gardens. The onsite bakery provides all the fresh bread, confectionary, ice creams, jams, chutneys and desserts.

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.

The Gibbon Bridge continues to evolve as an inspirational eating establishment and takes full advantage of its beautiful location and extensive gardens; whether superb barbeques held in the terraced ‘al fresco’ dining area or private dining in one of three thatched pergolas.