My career started when I was 26, as an apprentice. I fell in love with the kitchen quite quickly. In the last year of my apprenticeship I really discovered what could be done with food. Having two kids during this time meant that I moved jobs to work around my family, from pubs to making wood-fired pizzas. Then I got the opportunity to work with Dave Veal at Bellbrae Harvest. This is where I blossomed, experimenting with different flavours and textures.
I was actually working at Bistro at Banks when the venue came up for sale. My wife Gayle and I decided to go for it. We came up with a name a couple of years ago, but it wasn’t until we took the kids to see the restaurant when at dusk a little red fox ran across the hill, and the rest is history.
– Adam Langridge, Chef