Buxton Crescent Hotel, a restored Grade-I listed spa hotel in the Peak District, has appointed Sean Sutton to the role of executive chef, where he will be heading up the kitchen at The Dining Room.
Sutton has local roots, and after training at Macclesfield College, he began his career at Alderley Edge Hotel in Cheshire for an impressive 14 years, training under celebrated chef Chris Holland and working 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.
Sutton commented: “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 Sutton 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.”
Highlight’s from the restaurant’s menu include: oak smoked venison carpaccio, picked blackberry, candied hazelnut, parsnip crisps; milk poached Skrei cod, roasted cauliflower puree, almond foam; and rum poached pineapple with coconut sorbet, kaffir lime and coriander.
Buxton Crescent Hotel opened in late 2020 after a £80 million refurbishment, which was 17 years in the making.
Located in the spa town of Buxton and next to the Buxton Opera House, the hotel comprises 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 pool on the rooftop and a refurbished Victorian thermal pool filled with heated Buxton mineral water.
