Josh Gregory brings local suppliers to Roundhouse Newcastle menu
Chef Josh Gregory joined Roundhouse Newcastle as head chef in April. He focuses on locally sourced seafood and regional ingredients.
Josh Gregory joined Crystalbrook Kingsley's Roundhouse restaurant in Newcastle as head chef in April. Gregory pledged to keep his kitchen apron on despite the role's demands.
Gregory brought staff from his shuttered restaurant, Thermidor Oyster Bar & Brasserie. Gregory ran it with his wife from 2023 to 2025.
Gregory has worked at The Ledbury in London and holds the Brett Graham Scholarship from 2013. From day one at Roundhouse, he pushed for more locally sourced seafood on the modern Australian menu.
A new high tea offering features a seafood tower. It includes tiger prawns, bluefin tuna, slipper lobster, kingfish, and Tasmanian mussels.
Gregory works with suppliers like Shane's Seafood, Milly Hill Lamb, and Tajima Wagyu. He sources ducks from Seaham, mozzarella from Bungwahl, and oysters from Lemon Tree Passage.
He is launching a new menu and aims to make Roundhouse a talking point for Newcastle.
- April
- Month joined Roundhouse
- 2023 to 2025
- Thermidor operated
- Brett Graham, 2013
- Scholarship won
- The Ledbury, London
- Previous restaurant
Why it mattersStrong local sourcing builds a restaurant's reputation and creates stronger ties with regional producers and communities.
AustraliaNewcastle diners get access to a chef committed to showcasing Hunter Valley and NSW coastal produce at a premium restaurant.
✓ Claims checked against the source and corrected before publish. checked 2 h ago
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