Broadsheet Kitchen has been 12 months in the making. The doors opened at its home in Saint Crispin on November 2, but despite the long planning process, we only had a few weeks to bring it all to life.

In our new video series, we’ll take you behind the scenes of opening a restaurant – or four – from scratch.

Earlier this year we ran a national competition to find the country’s most talented and ambitious food minds, looking to get their start. We were on the hunt for four chefs to each take up a three-month residency over the next year.

The first chef that caught the attention of our panel of industry mentors and judges was Ryan Dolan, whose pitch Cabale channels bistronomy, a French dining concept instigated by fine-dining chefs bringing creative food to more casual bistros.

But before we could even think about tables and chairs, we enlisted the help of our industry mentors to show us where to start.

The Broadsheet Kitchen will transform into a platform for each resident’s concept, every three months. Stay tuned for what’s next.

Broadsheet Kitchen is now open at 300 Smith Street, Collingwood. Reserve your table here.


This article is produced by Broadsheet in partnership with Visa.