Toby Bradley-Watson is the Head-Chef at Rick Stein at Bannisters, Mollymook NSW
“Growing up by the sea and in the country, fresh produce and food have always been a big part of my life. Taking great produce and showing it off on the plate is why I cook. I love cooking wild food – it’s more of a natural progression to the plate”. Toby Bradley-Watson
Originally from Pembrokeshire in West Wales, Toby learnt about food early with his mother’s catering company in Wales. He went on to train at Ballymaloe Cookery School in County Cork in Ireland.
He first worked for Rick Stein in 2006 at The Seafood Restaurant in Padstow, spending 2 years there. He is well travelled and has worked all over the world at a variety of different restaurants including Xanadu in W.A. (a vineyard restaurant featuring a contemporary Australian menu), Fat Boys Lodge in the Solomon Islands (mostly seafood) and the revered Koffmann’s in the U.K. (classic French).
Toby also worked here at Bannisters in 2010. Since leaving here Toby has been working as a freelance chef and as a head chef at Allan Heads Hall, an exclusive and prestigious shooting lodge in the U.K. and more recently on super yachts in the Mediterranean and the Maldives before moving back to Bannisters.
“It is great to be back on the south coast. The country, the sea and the surf … what more do you need”