Nathan Jackson Head Chef Bistro Sociale Restaurant Saturday 3 August

Saturday 3 August

Soups and stocks to nourish your body and soul!

In the hands of Nathan, discover the art of crafting elegant simplicity from humble ingredients, transforming them into culinary masterpieces that warm the heart and delight the palate. Through his expertise and passion for gastronomy, Nathan will guide you through a sensory experience like no other, where each spoonful tells a story of tradition, creativity, warmth and community.

Whether you're seeking solace from the winter chill or simply craving a taste of culinary excellence, allow Nathan to be your guide as he shares the secrets of soups that have stood the test of time. From classic favourites to innovative creations, prepare to indulge in a symphony of flavours that will leave you craving for more.

Join us on this captivating journey through soups and stocks, where every sip is an invitation to savour the moment and nourish the soul. Let Nathan's expertise and passion ignite your culinary senses as we navigate the cold winter months with warmth, flavour, and a dash of elegance.

Nathan Jackson

Nathan Jackson, Executive Chef at Berida Hotel overseeing the hotel's delicious offerings across their flagship restaurant, Bistro Sociale, the two fabulous bars - Aspinalls Whisky Bar & Lounge and Gin
Trading Co, and the hotel's conference and event experiences.

He's passionate about what he does and where he's doing it.

Nathan’s passion for food started at a young age, standing at his grandmothers side watching her create all things delicious. Her ability to create something delicious from seemingly humble ingredients grown in her garden was truly the catalyst for his passion for food and cuisine.

His professional career started at Nick's Seafood Restaurant, in Sydney. With a fervent passion for gastronomy and an unwavering commitment to excellence, Nathan’ culinary journey has been shaped by diverse experiences across some of Sydney’s and the globes most iconic culinary institutions.

With tenures at renowned establishments including Mezzaluna, La Grillade, 3 Weeds Hotel, and Manta, Nathan has cultivated a deep understanding of the nuances of food preparation and service. These experiences have not only honed his technical skills but also instilled in him a profound appreciation for the artistry of cuisine.

Driven by a thirst for knowledge and a desire to push culinary boundaries, Nathan has embarked on transformative journeys abroad, including trips to the UK and USA. During these travels, he undertook rigorous stages in Michelin-starred restaurants, where he absorbed invaluable insights and techniques from world-class chefs.

In addition to his culinary pursuits, Nathan is deeply passionate about environmental sustainability. He advocates for responsible sourcing practices and actively seeks opportunities to minimize the ecological footprint of culinary operations. His commitment to sustainability is not only evident in his professional endeavours but also in his food and use of ingredients. 

Nathan will join us for an afternoon of conversation and food, cooking some of his favourite recipes using Moonacres produce for a dinner around our table.

Conversation begins at 3pm with dinner at 6pm. Nathan and the team at Moonacres look forward to seeing you soon.