After qualifying at Banbury Catering College and training at The Olde School House in Bloxham, Hylton’s career has taken him from Chef de Partie at Ettington Park Hotel, Sous Chef at Billesley Manor Hotel at Stratford-Upon-Avon to Head Chef at Wroxton House Hotel.
Always having a strong desire to open his own restaurant, Hylton’s aims were, “To give quality food and service at reasonable prices and give the people of Banbury the experience of my cooking.”
This lead to the success of Hylton’s Restaurant in Banbury, which over seven years became the town’s premier venue for traditional fine dining standards and moden English cuisine. Whether some sort of seven year itch took place or perhaps a simple case of ambition meets opportunity, The Moon and Sixpence became available, an opportunity too good to miss.
“Having lived and worked in the area for longer than I’ll admit to, I was always aware of ‘The Moon and Six’ and the great reputation it once had for great food. I has long been a dream of mine to put this pub back on the gastronomic map”
Hylton’s signature dish is Fillet of Aberdeen Angus beef, wrapped in Pancetta with Rosti Potato and Tarragon sauce and his food has won 2 AA Rosettes, Hylton being named Cherwell Chef of the Year in 2003 and he was also a finalist for The Top 100 Chefs of Great Briton
Hylton is happy to support Banbury Catering College and currently offers a placement for a student in his kitchen.