Julian was raised in Padstow, U.K., and grew up around fish as his father was the manager of the local fish markets. Julian began cooking in various small restaurants in Padstow before starting with Rick Stein at the age of 16 (work experience). After studying catering full time at St. Austell College in Cornwall he began working full time with Rick as Commis Chef in The Seafood Restaurant at Padstow. After two years he travelled to Australia, working at The Pig and the Olive in Cremorne, Sydney and at Fish Lips in Cairns. He then returned to England, taking the position of Head Chef at Rick Stein’s Cafe where he worked for 2.5 years. He then traveled again through Asia and on returning to the U.K. took the position of Sous Chef at St Petrocs Bistro in Padstow (also owned by Rick Stein). He progressed to Head Chef and spent two years at St Petrocs before moving to Senior Sous Chef in The Seafood Restaurant where he spent a further 1.5 years. Rick Stein then bought the lease on The Cornish Arms in Padstow, and Julian was given the task of setting up the kitchen and structuring the menus. Following this, Julian then decided to set up his own restaurant – just at the time that Rick Stein took over the restaurant at Bannisters in Mollymook on the south coast of NSW. Rick offered him the job of Head Chef and he accepted, and Rick Stein at Bannisters opened in October 2009. He was responsible for setting up the kitchen and constructing the menu in consultation with Rick Stein. Julian’s main influences have been Rick Stein and he also lists French, Mediterranean and Asian cooking as strong influences”.
Julian’s motto: “Fresh fish simply cooked. Let the flavours speak for themselves”
- Prep : 30 min
- Cook : 2 min
Australia / New Zealand, British & Irish, Fusion, Japanese, Modern, By - Julian Lloyd, April 24, 2015
Tempura Oysters Posted April 24, 2015 by Julian Lloyd Posted in: Seafood, Spices, Rubs, Batters | Cuisines: Australia / New Z...view all