Calum Horn learnt to cook in Edinburgh, Scotland, where he was born.
He spent a few years in Spain before landing in the Northern Rivers on the sunny east coast of Australia, working in some of the region's best-known restaurants.
Horn’s passion for produce and provenance led him to farm pasture-raised poultry and cattle in the Byron Bay hinterland for a time.
You might recognise Horn from a series of guest appearances at the Summertown Aristologist, followed by a longer tenure in 2022, which brought him to Adelaide for good.
Most recently, he has found a home leading the kitchen at Longplay Bistro, which opened the same week his son was born.
Horn’s cooking is honest and unpretentious—rich flavors and good-quality, delicious produce always take the lead.
