The restaurant will help focus on healthy, sustainable eating. It will help the environment by reducing the pollution caused by traditional farming methods. The leaves are sourced from local farms, and the food will be organic and locally sourced. It will also be able to provide healthy food options for its customers.

The mission is to try and change how people think about food production. However, by creating and trading passion with other people who are more innovative and have better ideas, the individual can still gain something from experience.

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Who is Dylan Cashman?

Dylan Cashman, who’s early experience took him on a culinary learning spree in the reputable kitchens of Sean's Panorama, Cottage Point Inn & Paper Daisy before becoming Head Chef of Fins Seafood Restaurant where he won his first chefs hat, believes food should be respected for its provenance just as wine is. After opening his own restaurant on the Gold Coast which won best new restaurant and a chefs hat, he then left for his second stint in Europe.He is passionate about sharing the best food, farmed with the future in mind, with everyone to help create better food expectations. 

Local Produce, Sustainable Agriculture, Incredible Service and Attention to detail... the four things needed for a successful restaurant and career in the restaurant industry in Australia. 

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Website: http://www.thebluedoorsurryhills.com.au/

Instagram: https://www.instagram.com/thebluedoorsurryhills/