We believe in preparing dishes to highlight the integrity of seasonally available produce. We love a star ingredient on the plate with a balanced supporting cast. We like our vegetables just-picked, our smooth to go with sweet and our sour spice to go with a wink and a smile. We delight in the steady flow of courses to the table and the accompanying smile of diners. We take pleasure in suggesting a glass of wine to compliment a dish at the bar. We also dig a good tune and service with spunk.
It's true we love the simple things. Seasonal produce prepared with integrity. Catching up with friends over a great meal. Indulging in a glass of wine or two.
Fresh ingredients and local produce are just as important to us as a warm environment to enjoy them in. Come and share the Bar H experience with us.
Hamish, Rebecca & team
Hamish's vision for Bar H is a culmination of experience, tutelage and passion that he brings to you with partner and wife Rebecca Lines.
Hamish began his hospitality journey as an apprentice at Boronia House in 1990. On completion of his apprenticeship, Hamish was offered the Sous Chef postion at Milsons in Kirribilli, recipient of the Sydney Morning Herald one hat award. In the year 2000 Hamish joined the start-up team in the now widely acclaimed Billy Kwong restaurant in Surry Hills. Under the guidance of Kylie Kwong, Hamish honed his skills and developed with the new style of fantastically fresh chinese food that has delighted Sydney for the past decade.
Working with Kylie brought opportunities to work on cookbooks and food styling on television as well as developing relationships with local primary producers.
In 2004 Hamish was awarded the 'Josephine Pignolet Young Chef of the Year Award' This accolade presented Hamish with the opportunity to travel to his choice of destination and choose several kitchens to work in on his travels. landing in New York City with his list, Hamish ticked off working at Gramercy Tavern, Craft and Amy's Bakery. Between shifts at these New York institutions Hamish spent time soaking up the galleries, fresh produce markets and dining in as many places as possible. Alice Waters' Chez Panisse was Hamish's next destination in San Francisco. Using primarily organic produce grown locally Hamish worked with the chefs to create daily menus ispired by seasonal availability.
Hamish brought his experiences and passion back to the kitchens of Billy Kwong and worked with the team until 2009. The following year saw Hamish freelance at Marque, Sean's Panoroma and The Bellevue Hotel and teach cooking classes at Simon Johnson and Accoutrement. While developing plans with partner Rebecca Lines for their Bar H concept Hamish was also involved with Sydney 'Guerilla Dining' scene.
Hamish, Rebecca and the team look forward to welcoming you to their Surry Hills restaurant, Bar H
HAMISH INGHAM SAUCES
Hamish has recently released a range of his delicious sauces ready for you to take home & recreate your favourite dishes.
Soy lemon & horseradish 250ml $12.5
Chilli oil 250ml $12.5
Caramelised tomato & ginger relish 300ml $14
Extra virgin olive oil 500ml $19.5
All of the above ‘gift pack $50
COOKING WITH HAMISH
For any enquiries into corporate or private classes please contact email@example.com
We are very excited about our new house wine as we are donating $1 from every bottle sold to Help feed the homeless. Every $1 will go to Ozharvest who help feed Sydney's homeless.
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