An Interview with Bistrode CBD, Sydney
Keeping things simple – and local – is always on the menu at Sydney restaurant Bistrode CBD...
“You know how Chanel used to say you should get dressed up and then take one item off?” asks Jane Strode. “I think that’s a good way to describe how Jeremy and I deal with food. There’s an understated elegance to it.”
“Never ever more than three or four items on the plate,” adds Jeremy, who hails from the English West Country and opened Bistrode CBD – “a really nice blend of bistro and restaurant” – in Sydney in 2005, together with wife Jane, an Australian-born pastry chef.
“Sydney is an exciting city, and a wonderful place to be a restaurateur,” he says. “We put an emphasis on local ingredients.”
“There is so much produce available, we source everything as locally as possible,” confirms Jane, her signature honey tart typical of this approach. Made with local organic honey, it’s served with homemade peanut butter ice cream. It’s simple yet sublime.
Dishes like this have seen Bistrode CBD recognised in The Sydney Morning Herald’s Good Food Guide Awards six times in a row. It’s an achievement that’s also testament to Jeremy’s extensive experience – he started out washing dishes in a hotel kitchen at the tender age of 14.
“I trained under some really strong cooks like Michel Roux at The Waterside Inn in Bray, Berkshire. Very French, lots of technique – but lots of flavour in the food. So I approach an ingredient with that in mind.”
Not to mention hard graft and unbridled passion. “I have a strong work ethic,” says Jeremy. “I’m in the kitchen cooking most days. I could do that every day and not get bored.”
And with the likes of wagyu beef, raw wild kingfish and duck leg confit on the Bistrode CBD menu, it’s unlikely that diners will ever tire of tucking into his creations, either.
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