Chiswick Stories

The core philosophy of Chiswick is the value of Planted to Plated - fresh and seasonal ingredients being used to influence what is cooked in the kitchen. Matt Moran and Chiswick Head Chef Tom Haynes drive the Chiswick Veggie Van across Sydney to bring their important message of Planted to Plated by delivering fresh veggies for free. 

At Chiswick Woollahra, our friendly sugar bag bees have been busy eating various Chiswick garden produce such as citrus and herbs to help build their hive which recently, was ready to split. We are excited to move the split hive to Chiswick at the Gallery’s garden, located on the grounds of the Art Gallery of New South Wales.

Coming into the cooler months, the team at Chiswick work hard to care for the Chiswick Woollahra garden. Head chef Francois Poulard notes that tender love and care is needed during heavy rain fall and ice cold chills to maintain a fresh and vibrant winter garden.