Chef Johnny has been producing some of Sydney’s Eastern Suburbs best pub fare at The Royal Hotel in Paddington over the past 2 years (famous for the best baked Camembert going around) and we are so excited to welcome John to his new adventure at The Four in Hand.
Chef Johnny has been working with the greater Four in Hand team on developing a really exciting dining (and drinking) experience with nearly the entire menu cooked on The Grill.
What’s your all time food memory? Dining at Martin Bosley’s restaurant in Wellington, New Zealand.
Favourite drink? Old Fashioned.
Favourite cut of meat? NZ Venison Fillet.
Michael, or Mikey as you you may come to know him is a Scot who is mad about all things Whiskey and sport, making him the perfect publican to lead the reigns at the new and improved Four.
Coming armed with over 10 years management experience in the Hospitality industry, Mikey is filled to the brim with passion for food, drink and service.
3 items you couldn’t live without? My family tartan kilt, a hip flask & 50+ sunscreen!
Favourite drink? Barossa Shiraz.
Favourite cut of meat? Rib Eye to share.