Harry’s on Green Lane specialises in classic rustic provincial dishes served as share plates in an informal, bustling bistro atmosphere. The experience is enhanced by an open fire, fun and friendly service and a richly colourful restaurant fit out.
We are very privileged to have the super talented Jason Hughes as our head chef. Jason heads up a highly motivated kitchen team who share a love of great produce, technique and flavour driven provincial cooking.
Head Chef – Jason Hughes:
My cooking career began in the Highlands working for the Jansz family and it was this experience that gave me my first exposure to passionate people who loved to grow and cook their own produce. I went on to join the brigades at both Milton park and later the Observatory hotel ( now the Langham) along side Biota’s James Viles, both of us as apprentices.
I was incredibly lucky during this time to work with some inspirational chefs from a broad range of cultures and this influenced my first restaurant in Kiama which I opened with my wife Christobel, and we elevated to a one hat standard in the Sydney morning herald good food guide. When we started our family we felt the call of the Highlands, as many do, and returned to our roots.
I have since worked as head chef of Escalot and executive chef of Bendooley estate, prior to joining Harry’s on Green Lane.
I now call Bowral home with my wife and three children.