![]() ![]() This brings us to present day, where Nick and Stevie have developed a venture they wrote about on their train travels through Italy Hampden After two years, Nick Gardner accepted the role as Head Chef at Eschalot Restaurant where he and his team helped the restaurant to achieve a converted SMH Chefs Hat, one Nick is very proud of today. Nick went on to maintain a high standard of both wedding preparation and fine dining restaurant service. Nick helped setup the new Silos Restaurant in the role as the Head Chef. ![]() These included, Arzak in Spain, De Librije in Netherlands, Tom Aikens in England and Restaurant Fratzen in Sweden.Īfter returning from the overseas venture, Nick and Stevie relocated to the beautiful south coast, NSW. Nick took this opportunity to head to Europe and spent many months working in some of the top three Michelin Star restaurants in the world. During his time there, he was put forward and won the award Sydney Morning Herald Young Chef of the Year – 2013. They travelled down to America, where he worked at the world famous restaurant, The French Laundry and Thomas Keller’s second restaurant, Bouchon both in the Napa Valley, California.Īfter nearly 2 years abroad, the internationally known Tetsuya’s Restaurant was the next fine dining establishment Nick landed at and it wasn’t too long before he was promoted to Sous Chef. Nick cooked in Canada for a year where he met Stevie. Once qualified and brimming with skills he was ready to travel. After 2 years he accepted an offer with Quay restaurant where he finished his apprenticeship and continued working under Peter Gilmore and Sam Aisbett for 3 years. Our used coffee grind is perfect for your compost- come by to scoop your own free bag! We ourselves are learning each day how to keep Kangaroo Valley beautiful, we’d love to hear your tips please email us at started his apprenticeship at the one hat restaurant in Nelson Bay called Zest. We offer recycling specific bins on site, so once you have enjoyed your picnic please use them. We use organic and fair trade products where and when available and have our own kitchen garden to minimise food kilometres. We have an emphasis on reusable kitchen packaging and minimalising food waste. We encourage you to bring your own reusable cups, cutlery and lunch boxes with great Deli discounts. Packaging is a much needed component of our Deli, so we have taken the time to ensure we currently have the best compostable and recyclable packaging. If this is something you are interested in being involved in please email us Deli is an environmentally conscious business always looking to minimise our footprint on the environment. Be sure to come down and show your support to our Head Start trainees. This program will give employees an employable skill set and greater chance at gaining employment within the community. They are working in association with Nowra TAFE towards creating their own “Head Start” program helping community members gain hospitality skills. With a high level of trained staff and expertise in the business, Nick and Stevie have a shared goal to pass on their knowledge in the cooking school as well as internally within its employees. Beyond this Hampden Deli has a desire to teach and share its knowledge. For them Hampden Deli is an exciting venue that leads itself to many possibilities, catering, take away deli goods, produce dinners, guest chef degustation dinners, pop up and private events. A process that can be shared with their guests and done again the following day with a completely different freshly picked product. A place that can take local farming produce, picked fresh that morning, turned into a great product and sold that afternoon. The future looks bright as Reload Espresso Bar continues to grow – look forward to the addition of art murals and evening events in the future.Nick and Stevie have created Hampden Deli, Dining and School to be a learning and flexible dining hub with a fine dining quality. On Saturdays, Reload plays host to live acoustic music and also acts as a meeting point for historical tours of the area. Boasting a seasonal menu of delicious yet uncomplicated fare, as well as pressed juices and Di Manfredi coffee, Reload Espresso Bar does away with mass produced goods and places emphasis on organic and insecticide free produce. After opening in late 2014, Reload Espresso Bar has quickly become a popular spot for Southside residents who are welcoming the new addition with open arms. Formerly a bullet factory, the Salisbury location was at one point a part of a manufactory line for World War Two munitions, so when it came time to rejuvenate the space it seemed like a reload of sorts. Giuliano Perez became the owner of Reload Espresso Bar after discovering the current premises by chance. ![]()
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