Andrew Davies is a celebrated Adelaide-based chef who has enjoyed broad exposure in French kitchens such as Jaques Reymond's, Alain Blanc's Chantilly, La Semillante and restaurant pied-a-terre in London.
He has received critical acclaim as chef and partner of Press Food and Wine, Bread and Bone Wood Grill and Osteria Oggi. His new venture, run with wife Belle, is patch kitchen and garden: a little gem nestled in the Adelaide Hills community of Stirling. Patch is a great mixture of traditional icons and contemporary interpretations. Davies resides in Uraidla, a small town at the start of the Piccadilly Valley in the Mt Lofty Ranges, 20 km east of Adelaide’s CBD, where he is surrounded by the seasonally changing produce of some of Adelaide’s oldest market gardening families. He modestly attributes the success of his kitchens to these close relationships formed with local pasture and patch growers. Locally sourced ingredients are incorporated into his menus wherever possible, to fit with Davies’ food philosophy based on provenance.
Davies and his partners have long been linked by a vision of the shared dining experience, where punters can choose a broader dining experience by way of a ‘let us feed you’ menu option based on the way partners like to eat themselves. This format of eating has been enthusiastically well received across all their establishments.