Cameron Cansdell returns to Bells at Killcare as culinary director

Cameron Cansdell has returned to Bells at Killcare as culinary director.

Cameron Cansdell has returned to Bells at Killcare in NSW as culinary director after beginning his journey with the boutique property 17 years ago as its first head chef.

At that time Cansdell and then culinary director Stefano Manfredi established a popular multi-award winning restaurant and the Bells kitchen garden.

Cansdell went on to open establishments such as Bombini, Fish Dining and Saddles at Mount White, during which time he was awarded 2016 Electrolux Restaurateur of the Year.

His return follows the recent opening of The Lodges at Bells, four luxury two-bedroom, trilevel lodges featuring their own heated pools and views to Palm Beach, the Hawkesbury River and Sydney.

Guests of The Lodges enjoy an all-inclusive food and beverage offering and will have the option of booking an exclusive in-lodge private three-course chefs dinner with Cansdell.

Cansdell will oversee the menu at Wild Flower Bar & Dining to feature Near River Suckling Pig with local honey and garden sage, handmade pasta and Plateau de Fruits de Mer. He will also be adding his touch to the Wild Flower Breakfast Menu, with this service time now open for breakfast to the general public, as well as hotel guests.

“Brian and I could not be more thrilled to have Cameron back. Cameron has always been part of Bells DNA, so it’s like family coming home,” said Karina Barry.