Latest news with #Paskins'
The Age
29-05-2025
- Entertainment
- The Age
Former Kiln chef Mitch Orr joins hip London spin-off at Oxford Street hotel
When London restaurateurs Zoë and Layo Paskin open three venues in Paddington this September, they'll tackle the Sydney market with some local talent in their corner. Sydney chef Mitch Orr has joined 25hours Hotel The Olympia as culinary director, responsible for steering the Paskins' restaurant, bar and coffee house in the new hotel. Australia hasn't always proved fruitful turf for UK hospitality imports. For every Clare Smyth success story with Oncore at Crown Sydney, there is Gordon Ramsay's closure of Maze in Melbourne, and Jason Atherton's retreat at Kensington Street Social, in Sydney's Chippendale. Orr, who ran his own restaurant, Acme, before launching Kiln restaurant at Ace Hotel Sydney, knows it can be tough for imported talent. 'Sydney doesn't really give a f--- unless you've built your name [here],' is the chef's candid appraisal. But he believes the Paskins have the right ingredients to succeed. 'There isn't that arrogance; they want to create amazing spaces people want to go to.' Orr points to The Palomar restaurant – which is being transplanted in Sydney, along with its award-winning cocktail and wine bar sibling, The Mulwray, and coffee and bakery concept, Jacob the Angel – as an example of the Paskins' Sydney approach. The Palomar has held an esteemed Michelin Bib Gourmand award since it opened in Soho in 2014; Orr said the Paskins are determined to make it a 'Sydney restaurant'.
Sydney Morning Herald
29-05-2025
- Entertainment
- Sydney Morning Herald
Former Kiln chef Mitch Orr joins hip London spin-off at Oxford Street hotel
When London restaurateurs Zoë and Layo Paskin open three venues in Paddington this September, they'll tackle the Sydney market with some local talent in their corner. Sydney chef Mitch Orr has joined 25hours Hotel The Olympia as culinary director, responsible for steering the Paskins' restaurant, bar and coffee house in the new hotel. Australia hasn't always proved fruitful turf for UK hospitality imports. For every Clare Smyth success story with Oncore at Crown Sydney, there is Gordon Ramsay's closure of Maze in Melbourne, and Jason Atherton's retreat at Kensington Street Social, in Sydney's Chippendale. Orr, who ran his own restaurant, Acme, before launching Kiln restaurant at Ace Hotel Sydney, knows it can be tough for imported talent. 'Sydney doesn't really give a f--- unless you've built your name [here],' is the chef's candid appraisal. But he believes the Paskins have the right ingredients to succeed. 'There isn't that arrogance; they want to create amazing spaces people want to go to.' Orr points to The Palomar restaurant – which is being transplanted in Sydney, along with its award-winning cocktail and wine bar sibling, The Mulwray, and coffee and bakery concept, Jacob the Angel – as an example of the Paskins' Sydney approach. The Palomar has held an esteemed Michelin Bib Gourmand award since it opened in Soho in 2014; Orr said the Paskins are determined to make it a 'Sydney restaurant'.
