After plying his trade in one of Britain’s best restaurants, Darren Robertson (Three Blue Ducks) headed down under and found himself as part of the brigade of one of Australia’s most influential restaurants – Tetsuya’s. He rose the ranks to become head chef working alongside arguably the most incredible alumni of chefs a restaurant has ever produced, but he felt an urge to break the shackles of fine dining and explore produce and cook in a more relaxed, natural manner. It led to a partnership with a band of people who would go on to create one of the most iconic casual eateries that not only expanded to multiple locations, but triggered a movement that elevated everyday eats and brought us all closer to producers too.

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