Director of The Loch, Simmer on the Bay and Simmer Catering, Brigid Kennedy is an expert chef, established catering and events director and successful author.
Brigid trained at the well-known Cordon Bleu Institute in London, and La Varenne, Paris. She owned and ran a catering business in London, then became a personal chef to the rich and famous as they cruised the Caribbean and Mediterranean.
In Sydney, Brigid owned and operated the successful Simmer Café in Potts Point for three years before setting up Simmer Catering and Events in 1996.
In 2001 Brigid bought a farm in the Southern Highlands and began practicing the paddock to plate philosophy – long before it became fashionable. In addition, to this in 2011, Brigid purchased a further 100 acres close to Berrima and converted a barn into luxury accommodation, created farm gate and open gardens, all open to the general public, for the full paddock to plate experience.
SMH Travel Editor, Anthony Dennis, named the Loch Bed and Breakfast of the year for 2014.
Brigid is also the creator of the seasonal ‘Foodie Field Days’ a seven-course degustation that showcases regional produce and from her farm, including Festival of the Roast, Fungi Field Days and Sparkling Spring.
Brigid is currently working with Destination NSW to roll out nine food and wine clusters in the Southern Highlands, showcasing over 100 producers and the best agritourism has to offer Sydney siders. Highlighting sustainable food links to Sydney within the 100 km radius.
Brigid has also written two books, Small Food and All Fired Up. Internationally she has taught regularly at a number of cooking schools, and is widely respected as an inspired creator of memorable events.
Winner of the 2015 Regional Business Leader, in a voluntary capacity Brigid has been Chair of Walsh Bay Arts and Commerce for the last six years, treasurer of the Walsh Bay Precinct Association and President of Moss Vale and Rural Chamber for the last 12 months.