About Our Farm-to-Table Restaurant

Our Chef

Our kitchen is led by multi-award winning Chef Alastair Waddell.

Born in Glasgow, “Ally” received top notch classical training at two of Scotland’s most famous culinary institutions - The Bistro at One Devonshire Gardens as well as The Georgian Room at Cameron House – both of which have earned AA’s prestigious 3 Rosette rating. 

After working in the United States, Ally relocated to Australia where he worked at Bistro Guillaume in Melbourne before rising to Executive Head Chef at Qualia on Hamilton Island where he was awarded numerous accolades including Hotel Chef of the Year, Hotel Restaurant of the Year and Conde Nast Traveller’s World’s Best Resort. Ally has been awarded coveted SMH Good Food Guide Hat Award twice, including one with Frida’s Field in the 2023 Awards.

Ally has lived in the Byron Bay region since 2017, where he has forged strong connections with many local growers and producers. Ally’s menus showcase his classical training and deft skills in creating delicious, produce-driven cuisine using seasonal crops grown by us and other local producers.

Press Coverage

We have been fortunate in receiving a lot of press coverage about our venture - including articles in The Australian Gourmet Traveller Magazine, The New York Times T Magazine, The Sydney Morning Herald, Country Style Magazine, and Conde Nast Traveller to name a few.

Reviews

We love it when customers write about how much they have enjoyed their experience with us and we do often receive wonderful reviews which helps make our job even more enjoyable and worthwhile! We have a 4.6 /5 rating on Google Reviews and and 4.5/5 on Tripadvisor.