Adam Langridge

As a youngster I knew I loved food. Be it helping mum bake scones or eating my nan’s apple pie, food has always made me happy.

In my 20’s I was in a dead-end job going nowhere, came home one day and decided to quit the next day! I sent resumes to pubs and hotels for an apprenticeship in commercial cookery.

I heard nothing for 3 weeks then had a phone call from the Barwon Heads Hotel. At 26 some would say it’s a bit late to start an apprenticeship but I needed change in my life.

I started within the week and first day peeled onions and potatoes. I couldn’t believe I was going to be a chef for a living. I moved to Ripples in my third year and discovered a whole other world of cooking. It was here I started reading and watching other chefs, learning different ways to prepare and serve food. Now in my 5th year of cooking I still love it!

At Bellbrae Harvest we like to experiment and me especially with desserts. To me people really want and need that highlight at the end of the meal. Ice creams, parfaits and sorbets are my passion and that shows at the restaurant. From popcorn ice cream to red wine sorbet and kaluha parfait nothing feels better than trying a recipe and it works perfectly.

Learning from Dave Veal has been a great opportunity, not only from a chef prospective but as a restaurant owner as well. As I’m getting  more into the science of food and why it does what it does. I’ve still a lot to learn but am looking forward to the busy summer and making our customers happy doing something I love.