Residency One Announced Bookings Open Soon Applications for Residencies 3 & 4 Opening 2019 Residency One Announced Bookings Open Soon Applications for Residencies 3 & 4 Opening 2019

Resident

Queenslander Ryan Dolan’s 13-year hospitality has taken him to kitchens around Australia and France. In 2012 he landed a job at Michelin-starred restaurant Christian Tetedoie in Lyon, before going on to open his own restaurant there too.

At the beginning of 2018 Dolan moved to Melbourne, where he worked one-month stages (an internship-like arrangement where a chef learns in another chef’s kitchen) at two of the state’s best restaurants in Aaron Turner’s Igni and Clinton McIver’s Amaru, before settling at Nick Stanton’s acclaimed Ramblr. From there, he joins the Broadsheet Kitchen as its first resident.

Dolan’s residency is rooted in the concept of “bistronomy”, a dining movement that upended France’s fine-dining establishment. Bistronomy spends more time on produce than presentation, and elevates everyday ingredients with interesting techniques. The idea combines a casual atmosphere with creative food.

Pre-book

Queenslander Ryan Dolan’s 13-year hospitality has taken him to kitchens around Australia and France. In 2012 he landed a job at Michelin-starred restaurant Christian Tetedoie in Lyon, before going on to open his own restaurant there too.

At the beginning of 2018 Dolan moved to Melbourne, where he worked one-month stages (an internship-like arrangement where a chef learns in another chef’s kitchen) at two of the state’s best restaurants in Aaron Turner’s Igni and Clinton McIver’s Amaru, before settling at Nick Stanton’s acclaimed Ramblr. From there, he joins the Broadsheet Kitchen as its first resident.

Dolan’s residency is rooted in the concept of “bistronomy”, a dining movement that upended France’s fine-dining establishment. Bistronomy spends more time on produce than presentation, and elevates everyday ingredients with interesting techniques. The idea combines a casual atmosphere with creative food.

Pre-book

Team

For 12 months, the Broadsheet Kitchen has teamed up with Scott Pickett’s acclaimed Melbourne restaurant Saint Crispin. Along with a fresh face, the Saint Crispin dining room will get cosmetic updates for each residency’s concept. Saint Crispin head chef Stuart McVeigh and his team are in the kitchen every day offering practical, hands-on and invaluable guidance to each resident, with Pickett on board as an industry mentor too. Saint Crispin as you know it will return at the end of 2019, after the Broadsheet Kitchen packs up.

For 12 months, the Broadsheet Kitchen has teamed up with Scott Pickett’s acclaimed Melbourne restaurant Saint Crispin. Along with a fresh face, the Saint Crispin dining room will get cosmetic updates for each residency’s concept. Saint Crispin head chef Stuart McVeigh and his team are in the kitchen every day offering practical, hands-on and invaluable guidance to each resident, with Pickett on board as an industry mentor too. Saint Crispin as you know it will return at the end of 2019, after the Broadsheet Kitchen packs up.

About the competition

The Broadsheet Kitchen is a celebration of the country’s most talented and ambitious food minds. It is a restaurant that also acts as an incubator to explore Australia’s best up-and-coming culinary talent. With four rotating food concepts over a 12-month period, we are calling for entries that showcase the next best thing in Australian dining.

Concepts for all types of restaurants are encouraged, be it a neighbourhood local serving up the handmade pasta, a sustainable sashimi bar or a plant-based fine-dining concept. Four winners will be selected and each will receive a three-month residency in the Broadsheet Kitchen. The winners will also receive mentorship from some of the most talented hospitality industry players, building their confidence and ensuring commercial and personal success in Australia’s dining scene.

The Broadsheet Kitchen is a celebration of the country’s most talented and ambitious food minds. It is a restaurant that also acts as an incubator to explore Australia’s best up-and-coming culinary talent. With four rotating food concepts over a 12-month period, we are calling for entries that showcase the next best thing in Australian dining.

Concepts for all types of restaurants are encouraged, be it a neighbourhood local serving up the handmade pasta, a sustainable sashimi bar or a plant-based fine-dining concept. Four winners will be selected and each will receive a three-month residency in the Broadsheet Kitchen. The winners will also receive mentorship from some of the most talented hospitality industry players, building their confidence and ensuring commercial and personal success in Australia’s dining scene.

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Judging criteria

We’re looking for a vision for a restaurant – not just a menu – but an end-to-end dining experience to be executed in Melbourne. It should be an innovative, creative and commercially sustainable concept that is pushing the envelope in Australia’s dining scene. Each entry must communicate the intended dining experience – focusing not only on food but also setting the scene for the intended ambiance and showcasing the personality of the concept.

The judging panel will consist of five recognised experts in Australia’s dining scene. Judges will appraise entries using the following criteria:

  • Your vision
  • The food
  • The experience
  • How innovative the concept is and how it impacts on the future of dining
  • The concept’s personality
  • Creativity
  • Uniqueness
  • How groundbreaking the concept is and whether or not it pushes the envelope
  • Its practicality/commercial sustainability

We’re looking for a vision for a restaurant – not just a menu – but an end-to-end dining experience to be executed in Melbourne. It should be an innovative, creative and commercially sustainable concept that is pushing the envelope in Australia’s dining scene. Each entry must communicate the intended dining experience – focusing not only on food but also setting the scene for the intended ambiance and showcasing the personality of the concept.

The judging panel will consist of five recognised experts in Australia’s dining scene. Judges will appraise entries using the following criteria:

  • Your vision
  • The food
  • The experience
  • How innovative the concept is and how it impacts on the future of dining
  • The concept’s personality
  • Creativity
  • Uniqueness
  • How groundbreaking the concept is and whether or not it pushes the envelope
  • Its practicality/commercial sustainability
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The Prize

Final candidates will win:

  • A three-month residency at the Broadsheet Kitchen in Melbourne where you will bring your concept to life
  • Experience working under the operational guidance of industry leaders
  • Mentorship from leaders in hospitality, branding and business, tailored to the winner’s concept
  • A brand identity created for your concept to be executed within the space and online
    Extensive Broadsheet coverage in the lead up to and during the residency

Mentors

How to apply

Apply to take up residency at the Broadsheet Kitchen by submitting a 300–500-word description of your restaurant concept. Make sure you take care to explain:

  • Your vision
  • Why you think it is a commercially sustainable concept
  • Why the concept will play a role in the future of Australia’s dining scene
  • Food direction
  • Beverage element
  • Style of service
  • Target audience
  • Design ethos
  • Environment/ ambiance
  • Anything else you believe to be relevant

You must also include:

  • Five example menu items
  • A mood board of image references to help the judges visualise your concept

Entries have now closed.

Entry Info

Apply to take residency at the Broadsheet Kitchen by submitting a 300-500 word description of your restaurant concept. Take care to follow the judging criteria and include 5 x example menu items and a mood board of image references to help the judges visualise your concept.

  I agree to the Terms & Conditions of this competition.