Warren & Holt, the two-year-old Marrickville eatery where preservatives, refined sugars and refined oils are off the menu, now has some serious firepower behind its health-focused mission, with chef Joey Ingram joining the business.
Working in the exacting kitchens of Tetsuya's and Pier had its challenges, but at his new gig, Ingram is giving himself a science class, grappling with the art of make pickling liquids without white sugar, and jams without stabilisers.
Mat and Sophie Budzevski opened the venue after a health scare in the family turned them towards healthy food. Theirs is sustainable, ethical and where possible, organically farmed food.
Ingram has run with the brief, creating a Good Health Bowl featuring vegan cashew cheese and a selection of lacto-fermented and roasted vegetables between making batches of ricotta in-house. "It's taught me to think about what goes into our food," the chef says.
Warren & Holt has even branched out into its own line of products, including a kimchi. But Sophie Budzevski says they deliberately left most of the labels for the food products blank, believing what's in the jar will frequently change. "We want to make seasonal products that reflect the best of what's around."
415-421 Illawarra Road, Marrickville, 02 9559 8504, warrenandholt.com.au