Clement Barbin joins Oddfellows On The Park as Head Pastry Chef

Clement Barbin joins Oddfellows On The Park


Design-led hotel, Oddfellows On The Park has announced Clement Barbin as the head pastry chef at boutique hotel, Oddfellows On The Park.


Clement joins the team at the park side boutique hotel from Bisous Bisous in Manchester, but also has a wealth of experience in Italy and France – including a stint as the pastry chef at two Michelin starred restaurant, Miramonti l’altro in Brescia.


Clement was highly trained in France, gaining a CAP (certificate d’aptitude professionelle) in both bakery and pastry and a Mention complementaire (specialism) in pastry, chocolate work, ice cream and sugar work.


Clement joins the design-led hotel collection, which prides itself on restoring properties using the history of the building and the location’s narrative as inspiration, to head up pastry department for both events and occasions, afternoon teas and at The Galloping Major restaurant. He sits under head chef Ross Chatburn.


Ross said: ‘Clement is a massive talent and I’m delighted to have him join our team. Afternoon tea is an ever-growing and seemingly never-ceasing phenomenon. Lots of restaurants have quirky versions, but my aim for Oddfellows On The Park was to take it back to its traditional roots. Although it’s a very British tradition, the best afternoon teas in Victorian times would have been created by a French patisserie team – because they were the best. It is only the very brilliant pastry chefs who can take a simple, classic recipe and make it taste amazing.’


Clement added: ‘I’m delighted to join the team at Oddfellows On The Park – there is a huge scope for excellent pastry here; we look after weddings, parties, afternoon teas and desserts. Ross is an inspiring and creative head chef, and I look forward to matching his creativity with some excellent sweet options.’


Clément’s take on afternoon tea has been launched with sweet cakes including warm pecan pie, summer berry pavlova, rum baba with violet Chantilly and hazelnut and chocolate macarons.

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