James Ostridge

James Ostridge


Reading, Berkshire, U.K. 


I began my apprenticeship at 15, where I worked in a number of different pubs, restaurants and catering companies to gain a wealth of experience. 

I worked in Norfolk, Kent and also in my home country of Berkshire at 2-3 Rosette awarded restaurants and pubs specialising in local, seasonal produce; these included: The Westleton Crown Suffolk hotel, pub & restaurant, The Winterbourne Arms, Berkshire and The Castle, Berkshire. 

An added challenge was working at Microsoft’s UK HQ as a private Chef to delegates as well as cooking for up to 3,000 staff per day. 

In 2010, I moved to Australia and worked for 3 years on Hamilton Island before moving to the Sunshine Coast to help start The Piano Bar in Maroochydore (as Sous Chef) and Lemon and Thyme in Mooloolaba (as Head Chef). 

Have you always wanted to be a Chef? 

I always had a love for food, but fell into the trade. It’s a great trade if you want to travel.

How would you define your style? 

Local and seasonal. I love using the ingredients that are close at hand and building relationships with local businesses and produces. 

What is your feature flavour these days?

No wastage policy and nose to tail cooking. 

Obsessive compulsive about? 

Not over complicating food. Let the food shine not the Chef. In my current role I am also learning about incorporating our beer into the food. 

Your greatest culinary inspirations/influences: 

Jamie Oliver, Tom Kerridge and Rick Stein. 

What do you love about this business? 

The way you can make someones day by providing great food. Being able to use my role to promote the fantastic Sunshine Coast produce. 

An ingredient you can’t live without? 

Herbs… Can take a dish to the next level. 

Most ‘eyebrow raising’ menu item? 

Snapper wings have always been a favourite when we put them on the menu, but at the moment I would say the pork scratchings. This took my team a while to master but they are tasty, leave no wastage and are a great margin winner! 

Signature Dish: 

No set dish, I just love making specials utilising the produce we have in the kitchen - from Maleny Wagyu liver to making beer infused dog food for our furry customers.