Chef Matt Kemp leaves Sydney 'forever'

An Englishman with an unwavering culinary love of French finery, Michelin-trained chef Matt Kemp seems an likely candidate for a sea-change to a small town on the north coast of New South Wales. But rumblings Kemp is loading up the family wagon are correct.

"Leaving Sydney on Sunday forever – I've been here for 25 years. F--- me," he tells Good Food in trademark fashion.

The chef, who worked at The Square in London before joining Sydney's now defunct Banc restaurant, led the charge of the former Banc brigade, opening a string of Sydney restaurants including Restaurant Balzac and Burlington Bar & Dining.

Kemp has remained a man in demand in the harbour city, early last year snaffling the executive chef job at Manly's Boilerhouse and a curator gig at Moore Park Produce Market.

Next stop is Pottsville, a small town just north of Byron Bay with a population pushing 6000. It's a sizeable talent score for the region.