For many, a day digging around in the veggie patch is a fulfilling hobby, squeezed in around a busy 9–5 office lifestyle. Not the case for our Head Gardner, Elliott Neil. The vegetable garden, orchard and olive grove at Millbrook Winery are legendary. Elliott jumped at the chance to switch out his chef whites for gumboots and a trowel. Read ahead as Elliott shares the ins and outs of producing some of WA’s finest produce.
We are continuing our peek behind the scenes at Millbrook Winery, this time popping into the bustling kitchen. Jamie Hembrow joined Millbrook in 2018, working alongside Guy Jeffreys as Sous Chef, before taking on the lead role as Head Chef in 2020. For many, it is a dream to work at your favourite restaurant; Jamie has proved with hard work, ingenuity and creativity that this dream can come true.
Millbrook Winery has come a long way since first opening our doors in 2001 and has become an internationally recognised winery and restaurant. None of this would be possible without the hard work and dedication of our team, each with a passion to bring out the very best of what Millbrook has to offer.
Millbrook’s No Waste Monday was initiated as a clever way to reduce the amount of waste from our kitchen. With a 90-year-old orchard and heirloom vegetable garden producing the majority ingredients for our dishes, we want to use up every morsel before the team hang up their aprons for the week.