NIBBLES: Top chef moves to The Hood

The Junction's The Hood Milk Bar has welcomed Andrew Poultney as its new head chef.

Coming from New Zealand via Sydney, Poultney has worked at the likes of Double Bay's Pink Salt and most recently as a head chef at Sydney's The Incinerator, Willoughby.

Seeking a sea change, the chef moved with his wife and three kids to Newcastle where he has taken on the role of head chef at The Hood Milk Bar.

He will oversee all culinary aspects of the 120-seat site's various food and beverage offerings which include The Diner, The Quickie Room and The Gelato Parlor. Poultney will also head up the soon-to-be introduced The Finer Diner and The Hood Cocktail Bar as well as all-private functions, including menus for venue hire for weddings and parties.

In line with The Hood's style - described as casual interpretations in a contemporary context - Poultney will bring new ideas and incorporate an intriguing array of flavours from around the world as well as local ingredients.

Constantly driven to find a new angle and interpretation, the chef aims to fuse classic techniques with the best local ingredients.

"My vision for The Hood Milk Bar is to bring the guests' dining experience to the next level by developing and fusing the uniqueness of food, service and ambience within the cafe and restaurant," Poultney said.

Source : Newcastle Herald      Kate Tarala   8th September 2015