He spent six years commuting from Berry to Bondi to steer the kitchen at Icebergs, Now, he’s swapped the coastal cliffside for a hyper-local solo venture where he grows 80 per cent of the menu’s produce himself. Today’s guest, Alex Prichard, joins us to talk about his brand-new farm-to-table destination.

https://www.saradining.com.au

SUBSCRIBE TO OUR NEWSLETTER FOR EXCLUSIVE ARTICLES, NEWS, GIVEAWAYS AND BEHIND THE SCENES

⁠https://deepintheweeds.us6.list-manage.com/subscribe?u=d33e307cf7100cf947e2e6973&id=d17d8213f5⁠

Follow Deep In The Weeds on Instagram

⁠https://www.instagram.com/deepintheweedspodcast/?hl=en⁠

Follow Huck

⁠https://www.instagram.com/huckstergram/⁠

Follow Rob Locke (Executive Producer)

⁠https://www.instagram.com/foodwinedine/⁠

LISTEN TO OUR OTHER FOOD PODCASTS

⁠https://linktr.ee/DeepintheWeedsNetwork⁠

Deep in the Weeds is a food podcast hosted by Anthony Huckstep in conversation with chefs, food producers and members of the hospitality industry. An Australian Food Podcast from the Deep in the Weeds Network.