Chef James Ostridge has been working in kitchens since the age of 15 and has worked in Rosette awarded restaurants and gastro pubs throughout England’s south. These early years set the foundation of James’ love of food and using ingredients that are readily available within the region. James creates meals that allow the fresh seasonal produce to stand proud on the plate.
Since joining Brouhaha in early 2017, James has fallen in love with the Sunshine Coast Hinterland and the produce it has to offer. He has built strong relationships and partnered with local producers and farmers to design a menu with a strong focus on local, organic and sustainable produce, minimal wastage and nose-to-tail cooking.
Embracing the brewery lifestyle, James has educated himself with beer and food pairing and the use of beer in his cooking. James’ cooking has been awarded the Slow Food Noosa’s Snail of Approval slow food award and earned Brouhaha Brewery AGFG Best British Restaurant two years running.