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QT Sydney has appointed Georgie Neal to the newly created role of QT Forager, allowing the chefs of Gowings Bar & Grill to have direct access to ingredients that support local growers and producers.Paying tribute to some of the best produce Australia has to offer, Georgie will develop a long-lasting and mutually beneficial network with growers nationwide to bring fresh, organic produce to the diners at Gowings Bar & Grill.Sustainable cuisine has always been at the heart of QT Sydney’s culinary philosophy, and the introduction of the QT Forager takes this commitment one step further. Georgie’s close relationship with the producers ensures the hotel knows exactly who is growing the produce, where and how it is grown.As growers are paid directly, fresher produce can be transported to the hotel within a shorter time, reducing the need for cold storage. Harvesting and delivering with minimal delays reduces food waste and diners benefit by experiencing produce at the peak of its season.With the appointment of the QT Forager, the hotel also aims to increase awareness of the importance of eating and buying local. To this effect, the restaurant will share the stories of the producers and farmers supplying the kitchens of Gowings Bar & Grill with sustainable meat, vegetables, fruit and herbs. They will be featured on the monthly changing menu and examples include beautiful flower shaped salanova lettuces and red baby cos seedlings.
Go back to the e-newsletter >
QT Sydney has appointed Georgie Neal to the newly created role of QT Forager, allowing the chefs of Gowings Bar & Grill to have direct access to ingredients that support local growers and producers.Paying tribute to some of the best produce Australia has to offer, Georgie will develop a long-lasting and mutually beneficial network with growers nationwide to bring fresh, organic produce to the diners at Gowings Bar & Grill.Sustainable cuisine has always been at the heart of QT Sydney’s culinary philosophy, and the introduction of the QT Forager takes this commitment one step further. Georgie’s close relationship with the producers ensures the hotel knows exactly who is growing the produce, where and how it is grown.As growers are paid directly, fresher produce can be transported to the hotel within a shorter time, reducing the need for cold storage. Harvesting and delivering with minimal delays reduces food waste and diners benefit by experiencing produce at the peak of its season.With the appointment of the QT Forager, the hotel also aims to increase awareness of the importance of eating and buying local. To this effect, the restaurant will share the stories of the producers and farmers supplying the kitchens of Gowings Bar & Grill with sustainable meat, vegetables, fruit and herbs. They will be featured on the monthly changing menu and examples include beautiful flower shaped salanova lettuces and red baby cos seedlings. 
