Hunter Valley dining institution Margan Restaurant has just appointed a new head chef, marking a new era in the much-loved restaurant’s agri-dining approach.

Head Chef Max Crawford is a Brit who now calls Australia home, after moving to the Hunter Valley with his Australian wife. 

With a strong background in the UK including Petersham Nurseries Cafe and more recent experience in Tasmania at Havilah Wines, Max is bringing fresh ideas and energy to the team at Margan.

“I am looking forward to working my way through the seasons here, using the extensive range of organic produce grown on the property and sourced locally,” Max said.

“I have always liked to start with simple and sometimes humble ingredients and find interesting ways to elevate and complement them while paying respect to the time and effort that went into growing, harvesting, or raising that produce.”

So, you can expect the same quality food as always in this hatted restaurant, just now with Max’s spin.

Not familiar with Margan Restaurant’s food? A large portion of the restaurant’s produce comes from Margan’s on-site kitchen garden, orchard, olive grove, free range chickens, beehives, and estate-reared lambs. It makes for a menu that’s hyperlocal and truly seasonal – perfect for pairing with Margan Wines, also grown and crafted on-site.

A visit to Margan is a quintessential Hunter Valley experience – with Max at the helm and Lisa's son Ollie back in Broke to help with winemaking and refreshing the restaurant's beverage menus, now’s the perfect excuse to stop in.