With a new head chef and an innovative menu, Meadow restaurant angles for an improved farm-to-fork offering. Prior to taking the helm of Meadow’s kitchen, Stephen Smith had been living overseas for eight years, gaining experience in UK, US, Canada and Europe. Recently, he had also assisted in the opening of a new western style yum cha restaurant in Melbourne, called The Rowing Marrow.
After such a rewarding journey throughout the world, he decided to bring his experience and creativity back home, sharing Meadow’s love for locally produced food. Customers know exactly what they get, and where it comes from. “We are lucky enough to have our own farm in Clevedon, which is the backbone of our kitchen. It drives what we use and when we use it,” Stephen explained.
