#358 Justin North | The Angel of Malvern
About this episode
Chef Justin North discusses the revitalization of the Angel of Malvern and his culinary philosophy.
There’s a lovely kind of magic when an old neighbourhood pub finds its heartbeat again, and that’s exactly what’s happened at the Angel of Malvern. After three quiet years, the doors are open, the locals are back, and the buzz is real. Downstairs it’s all about elevated pub classics done properly: brined schnitties, light calamari, housemade sausage rolls, steaks on the grill, while upstairs, a Mediterranean leaning wine bar and a cocktail lounge are getting ready to shine. I sat down with executive chef, Justin North, whose career has taken him from Wellington to Sydney to the kitchens of Le Manoir aux Quat’ Saisons under Raymond Blanc then back to Sydney. Justin has always been drawn to the idea of learning from the greats, not just collecting recipes but understanding the thinking behind them. It’s a philosophy that’s carried him through his own restaurants, his books, and now into this new chapter at the Angel, where he works closely with head chef Josh Rudd and a young team, bringing skill back into a pub kitchen in a way that feels both grounded and generous.
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