When it comes to dining, some pairings are just meant to be – and Berowra Waters Inn’s appointment of Lauren Eldridge as Pastry Chef is a pairing about as well-suited as cheese and wine. 

With a CV that includes three-Michelin-star Parisian restaurants (Le Cinq and Guy Savoy and Italy (Osteria Francescana with Massimo Bottura), Lauren knows something about producing memorable culinary creations. 

Having further honed her talents in the kitchens of Mark Best’s Marque, Pei Modern, Woodcut and multiple Van Haandel Group venues (Stokehouse St Kilda, Fatto Bar & Cantina and Pontoon), Lauren is now bound to delight diners alongside Head Chef and Owner Brian Geraghty at well-known riverfront dining destination Berowra Waters Inn – set on the Hawkesbury River, Sydney.

Beginning her post from the end of May, Lauren – who’s previously been the recipient of the Josephine Pignolet Young Chef Of The Year Award – will take helm of the sweet dishes on the restaurant’s degustation menu, with a focus on all-Australian ingredients. On the restaurant’s tables, Lauren’s penchant for fine, beautifully presented desserts are set to shine.

Brian – who took over the Inn in 2021 – is no stranger to accolades either, having won the Gault&Millau Australian Chef of the Year award. Before taking ownership of his restaurant, Brian was on the pans at Quay and Bilson’s, Sean Connolly’s Astral, London’s two-Michelin-starred Pied a Terre, alongside Shane Osborn, and New York’s Per Se. He is excited to welcome one of the country’s finest pastry chefs to his kitchen, which attracts discerning gourmands from all across the country.

“Berowra Waters Inn’s mission is to deliver a dining experience which exemplifies Australia, from the food and wine to location and architecture. Adding one of the country’s best pastry chefs into the mix, who celebrates Australian produce at the core of her approach, is a very exciting way to enhance the restaurant experience as a celebration of the best this country has to offer,” said Brian Geraghty.

Lauren will begin creating her new menu items at the Inn on 28 May, 2021.