You may or may not have the good news but from November 2nd, 2018, Broadsheet Kitchen at Saint Crispin will be operating for one year, with an emerging and talented young chef every 3 months working with the current team to bring their own flair and creativity to the venue.
Stuart McVeigh will remain the Executive Chef and work closely with each Broadsheet Kitchen chef to ensure the Saint Crispin standards on quality and taste are adhered to and perhaps exceeded.
The Broadsheet Kitchen is an incubator and platform for the country’s most talented and ambitious emerging food minds. With four rotating food concepts, the Broadsheet Kitchen aims to unearth the next game changer in Australian dining.
The team of world-class industry leaders assembled to mentor the residents includes Scott Pickett (Saint Crispin), Andrew McConnell (Cutler & Co.), Vicki Wild (Sepia), Chris Lucas (Chin Chin), Anthea Loucas Bosha (Food and Wine Victoria) and Nick Shelton (Broadsheet).