Iconic Sydney restaurant Berowra Waters Inn welcomes Lauren Eldridge

One of Australia’s best pastry chefs, Lauren Eldridge will be joining the kitchen at iconic Sydney restaurant Berowra Waters Inn, forming a collaborative cooking duo with Head Chef and Owner, Brian Geraghty.

Officially joining 20 May, Lauren will bring her impressive CV of postings and awards to the riverfront restaurant, including Pastry Chef at Mark Best’s Marque and Pei Modern, Group Pastry Chef for Van Haandel Group (Stokehouse St Kilda, Fatto Bar & Cantina, and Pontoon), and Head of Pastry at Woodcut. She has also worked at three-Michelin-star restaurants Le Cinq and Guy Savoy in Paris, and at Osteria Francescana in Italy with Massimo Bottura.

Lauren will work alongside Berowra Waters Inn owner of nine years, Brian, to jointly deliver an enhanced Australian degustation menu of savoury (Brian) and sweet (Lauren) creations.

Previous winner of the Josephine Pignolet Young Chef Of The Year Award, Lauren will bring her signature style of creative, focused and beautifully plated dishes to the menu from 28 May.

The new culinary collaboration marks the next phase of the continued evolution of Berowra Waters Inn, or The Inn as it’s known to regulars, which in the past 18 months has moved its focus to all-Australian ingredients and beverages, befitting of its emblematic Australian setting: a distinctive Glenn Murcutt-designed sandstone, tin and glass building, perched on a tributary of the Hawkesbury River and surrounded by bush.

“Berowra Waters Inn’s mission is to deliver a dining experience which exemplifies Australia, from the food and wine to location and architecture. Adding one of the country’s best pastry chefs into the mix, who celebrates Australian produce at the core of her approach, is a very exciting way to enhance the restaurant experience as a celebration of the best this country has to offer,” said Brian Geraghty.

Previous winner of Gault&Millau Australia Chef of the Year, Brian has been Head Chef of the restaurant since taking it over in 2012, before which he worked at other leading Australian restaurants, including three-hatted Quay and Bilson’s, and Sean Connolly’s Astral, as well as London’s two-Michelin-starred Pied à Terre with fellow Australian chef Shane Osborn, and New York’s Per Se.

Berowra Waters Inn
Via East and West Public Wharves, Berowra Waters NSW 2082
02 9456 1027
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