Official Ambassador of the Byron Farmers Market and Head Chef at The Byron at Byron Resort and Spa Gavin Hughes has commenced a Market to Table Dinner to celebrate local produce and its creators.
Every Thursday morning, rain hail or shine, Gavin takes guests from the multi award winning resort to the Byron Farmers Market. Whilst Gavin shops guests meet the food producers, tasting and learning about our local foods. Upon Gavin’s return from the market a $49 two course dinner menu is created for that evening.
“We are just loving these Thursday dinners” said the passionate Scot. “There’s nothing more satisfying than spontaneously creating a menu from the best of what you have. We have been receiving such positive feedback and it’s a real joy because the dinner belongs to the producers as well as our team here at the Byron at Byron”.
Hughes gets a feel for the produce coming up by talking with the growers each week. “So when new produce appears, like organic sprouts or exotic fruits, I feel like babies are being born, I feel kind of proud” he said. “It’s a buzz”.
The Byron at Byron Market to Table Dinners feature produce such as John Picone’s black figs, Salumi Australia foods, Matthew Jamieson’s pork, Nimbin cheeses, Donna Harper and Bangalow mushrooms, Imogen’s Farm Limoncello and much more.
Market to Table 2 course dinner $49.
Every Thursday at The Byron at Byron Resort and Spa.
The Byron at Byron is open to the public for breakfast, lunch and dinner daily. They also offer a fabulous Happy Hour Sunday to Thursday from 4:30 – 6:00pm.
Bookings 02 6639 2111
Downloadable high resolution images:
Photo 1 – Gavin Hughes, Head Chef at The Byron at Byron Resort and Spa
Photo 2 – Farmers market to resort table