Harvest Newrybar has earned a reputation as a non-negotiable must-do when in the Byron Bay region, thanks to its inventive expression of the region’s bounty, which highlights produce from local artisans, Harvest’s own gardens, and foraged, native and wild ingredients from the local area. This is the ultimate landing pad for Matt Stone and Jo Barrett, who have championed a hyper-local approach to sourcing produce in their previous roles. Matt and Jo will work alongside creative director David Moyle to enhance sustainability and innovation in the kitchen, with lofty – yet no doubt achievable, with that pedigree – goals around reframing how food is consumed in Australia.

The three chefs will work together across all areas of the Harvest enterprise, which includes a restaurant, deli and bakery, to focus on various areas of preservation and fermentation, as well as introducing a brand-new menu. Matt will explore the area and meet the makers of the Northern Rivers as he joins the Harvest team from November 1, before taking the helm of the restaurant and bringing the new menu to life on November 23. Jo will join the team in 2022 and plans to focus on growing the team of producers and suppliers in the local area. The Harvest ethos has always centred on a farm-to-table approach and this concept will remain the baseline of a far larger conversation the group hopes to spur around food consumption both in Australia and worldwide.