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Chef Steve Hodson returns to his roots in new role at Barton Grange Hotel, Preston

The Barton Grange Hotel in Preston has this month appointed chef and local Lancashire man Steve Hodson to head its kitchen team as executive chef.
Steve returns to his Lancashire roots bringing with him a wealth of experience from some of this country’s, and the worlds, most recognised hotels. He began his career in South Africa where he worked at The Royal Hotel in Durban, before spreading his wings to work for a number of years in Jersey. Steve returned to South Africa to revamp The South African Airway’s First Class Lounge fine dining experience at Johannesburg Airport.


The appeal of returning to work in the UK took over and Steve decided to settle in his native Lancashire, where he gained the accolade of ‘Best Newcomer of the Year’. Steve has spent the past three years working for the Hilton Hotels group where he was head chef at a number of its celebrated hotels including London Waldorf Hilton, Manchester Deansgate Hilton, the 3 AA Rosette awarded Caledonian Hilton Edinburgh and the Double Tree by Hilton Tower of London.

In his new role, Steve will be in charge of The Barton Grange’s Walled Garden restaurant and the Hotel’s conference and banqueting food operation, working closely with his team and local suppliers to offer traditional Lancashire dishes served with Steve’s internationally gathered flair and creativity.

Commenting on his appointment Daniel Rich, general manager of The Barton Grange Hotel, said: ‘Steve has a fantastic reputation within the hospitality industry and it’s a real coup for us to be able to recruit him to work here at The Barton Grange. It’s testament to the fantastic team we already have here that Steve agreed to join us and be part of the exciting future for the hotel.’

Steve Hodson added: ‘I am thrilled to be joining the Hotel team. I love living in Lancashire and I’m a big fan of using its amazing array of local suppliers. The Barton Grange is a fantastic place for me to really make my mark on the local culinary scene and I look forward to working with everyone involved in the kitchen to produce the most sought after menu in the area.'

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