Sarah Groen made an interesting discovery during the years she spent working all over the globe as a private fine-dining chef on the yachts of CEOs: the difference between good and poor food was the effort and intention behind the cooking. “It doesn't cost much more to make something good,” she says.
This insight, garnered along with experience in a range of cooking styles, is reflected in the menu at Berry Hill Food Co, which Sarah runs with her husband George Chiapparro. The couple met in the yachting world; George is a sailing instructor who has competed around the world. “He’s great in the kitchen too,” says Sarah.
Opened in 2012, the restaurant features staples alongside seasonal dishes. Sarah and George also run a catering service as well as a custom cake branch of the business and everything is made with wholesome ingredients. “I describe our food as real,” says Sarah.
