Design-led hotel, Oddfellows On The Park has announced Clement Barbin as its new head pastry chef.\r\n\r\n\r\n\r\nBarbin 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 \u2013 including a stint as a pastry chef at two Michelin-starred restaurant, Miramonti l\u2019altro in Brescia.\r\n\r\nHe was trained in France, gaining a CAP (certificat d\u2019aptitude professionelle) in both bakery and pastry and a Mention complementaire (specialism) in pastry, chocolate work, ice cream and sugar work.\r\n\r\nBarbin joins the hotel collection, which prides itself on restoring properties using the history of the building and the location\u2019s 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.\r\n\r\nChatburn said: \u201cClement is a massive talent and I\u2019m 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\u2019s a very British tradition, the best afternoon teas in Victorian times would have been created by a French patisserie team \u2013 because they were the best.\r\n\r\n\u201cIt is only the very brilliant pastry chefs who can take a simple, classic recipe and make it taste amazing.\u201d\r\n\r\nBarbin added: \u201cI\u2019m delighted to join the team at Oddfellows On The Park \u2013 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.\u201d\r\n\r\nBarbin\u2019s take on afternoon tea has been launched with sweet cakes including warm pecan pie, summer berry pavlova, rhum baba with violet Chantilly and hazelnut and chocolate macarons.