Peak District hotel welcomes new Executive Chef.
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Buxton Crescent Hotel in the Peak District has welcomed new Executive Chef Sean Sutton to head up the kitchen at its busy restaurant, The Dining Room. The restaurant offers classic British cuisine with international flair in a contemporary setting, in this beautifully grand, Grade I restored spa hotel.
Sutton has local roots, after training at Macclesfield College, he started his career at Alderley Edge Hotel in Cheshire. Staying there for 14 years, training under celebrated chef Chris Holland, Sutton worked his way up to Head Chef. He then worked for five years as Regional Executive Chef for the Abode Hotels Group, between Manchester and Chester, before becoming Head Chef at Buxton Crescent Hotel.
The Buxton Crescent Hotel features 80 covers in the restaurant offering a culinary tour of the British Isles using seasonal British ingredients. Dishes range from fish and shellfish, beef and lamb, vegetarian dishes, through to desserts and artisan cheese, and a varied international wine list.
Speaking of his appointment Sutton said: “I am excited to join the team at Buxton Crescent Hotel in the Peak District, where we have our pick of fantastic ingredients and great producers. I’m planning to bring my creative flair and eye to detail to our menus and to create a real destination for food lovers.”
Lewis Howe, Director of Sales for Buxton Crescent Hotel, added: “We’re thrilled to welcome Sean to head up our kitchen, where he’ll bring his wealth of experience. We’re looking forward to a new direction in our menus, but with a focus on staying true to our heritage and offering local, seasonal dishes with Sean’s finesse.”
Dishes from the current menu that Sean is keen for diners to try includes: Oak Smoked Venison Carpaccio, picked blackberry, candied hazelnut, parsnip crisps; Milk Poached Skrei Cod, roasted cauliflower purée, almond foam; Loin of Herdwick mutton, hotpot potato, pickled red cabbage; Truffle Wild mushroom, risotto, tempura, golden Enoki, tarragon oil; Rum Poached Pineapple, coconut sorbet, kaffir lime, coriander; Forced Grown Yorkshire Rhubarb Terrine, Grasmere ginger bread, frozen custard.
Buxton Crescent Hotel opened in late 2020 after a £80 million refurbishment, 17 years in the making. Located in the pretty spa town of Buxton and next to the beautiful Buxton Opera House, the town’s only wellness hotel sits on edge of The Peak District National Park, an area of outstanding natural beauty, perfect for outdoor enthusiasts, hikers and those interested in natural landscapes and historic architecture. It features 81 bedrooms and suites (including dog-friendly and accessible), a modern British restaurant and a spa with eight treatment rooms and three pools, including an indoor to outdoor on the rooftop and a refurbished Victorian thermal pool filled with heated Buxton mineral water. For more details, see here.
Chef News is sponsored by the Kitchen Porters Club
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