From the Restaurant
Thomas Boyd (Hunter born and bred) has been with us for 5 years working his way from apprentice to sous chef. He then worked at The Ledbury, UK (Top 50 restaurants) for 18 months, working his way through all sections of the kitchen. He returned to Margan earlier this year and has now stepped up into his first role as Head Chef. His food is a continuation of our established signature style of seasonally inspired agri dining, with much of the menu sourced from our one acre kitchen garden, orchard, free range chickens, olive groves, bees and estate reared lambs.
Our Front of House Team is headed up by Eliza Stevenson, also Hunter Valley local and also coming back to Margan after 2 years at The Ledbury, Notting Hill rising to the rank of Head Waiter. No small feat for a rural Aussie gal. She brings a wealth of experience and continues to add warm, intuitive, polished service to the Margan floor. Our former Restaurant Manager Melinda Beswick has moved into a sommelier role with us. She (and Lisa ) are both studying their WSET Diploma (2 years) so she is a great asset to have in a Wine Country Restaurant.