Blog

Its been an adventure looking into the origins of French cuisine and those famous French dishes that David  was not only brought up on, but has created and re-created throughout his career.

We had a funny moment in the office not so long ago when discussing how we would best sum up dining trends in Sydney for 2013. The unanimous response was ‘novelty’.

As I spent a deliciously lazy Saturday with my family enjoying breakfast at The Grounds, lunch at Kitchen by Mike and an early drink and snack at Cypro (no, I’m not joking) I nursed my very overindulged stomach in bed that night and realised how this area has changed.  We are no longer the ‘sore thumb’ in what was an industrial area with little other than a tiny village of pretty motley shops.

At Bitton we often hold special events that stick in our minds – most recently Bastille Day which we celebrate in style every year.  On Tuesday 16th of July David and his management team worked an event that will go down as the most memorable and rewarding yet.

Our Marketing Manager Camilla is this month's guest blogger and writes about a recent foodie trip to New York ...

Sergio is the Assistant Manager at Bitton and he's full of Italian personality. Make sure you say hi next time you visit. Here's more about Sergio...

Q: What are your tips for making stock?

A: If you wouldn’t eat it, don’t put it in your stock!