About
We’ve been operating hospitality venues in Sydney since 2010, and have created market-leading brands and venues that are born from curiosity, imagination and an intimate understanding of guest experience.
Liquid & Larder think deeply about hospitality. We start with how we want people to feel in our spaces and build experiences from there. We believe that having fun is necessary, that feeling present and engaged through the senses is essential, and that no detail is too small to be reimagined, improved or perfected. Creating experiences that provide true escapism is achieved through intentional engagement with all of the senses, bringing people into the present and into our domain.
We look after people for a living. It’s the reason we get out of bed and work late into the morning. We look after guests visiting our spaces, creating environments where people feel instantly comfortable and welcomed as if into the home of a great friend. We also really care about the people that help make our spaces extraordinary. We know we’re only as good as the people we work with, so we prioritise their wellbeing and development as a key part of our business practice.
We create experiences that challenge expectations and disrupt the status quo. Our first restaurant venue Bistecca made headlines for all the right reasons. We’re not afraid to do things that challenge assumptions, invert expectations and make people pay attention. Liquid & Larder takes seemingly small things and makes them spectacular, and takes big ideas and hones them into curated experiences.
Team
Warren 'Wazza' Burns
Creates a vibrant workplace where our people feel appreciated and strive to be the best. Provides signature experiences for guests that are full of moments they can’t get enough of.
Founder, Director, Head of Quality, Head of People and Culture
James 'Jimmy' Bradey
Takes ideas and brings them to life from the ground up. Creates memorable venues that emanate an energy guests want to feel again and again.
Founder, Director, Head of New Growth, Chief Financial Officer
Kim 'Kimmy' McDiarmid
Develops compelling brands and concepts that people eagerly advocate for and enthusiastically speak of and ones that stand the test of time. Captivates audiences outside the venues in authentic ways. Creates efficiencies to grow at scale backed by analysis to make informed decisions.
Partner, New Brand Development, Head of Marketing & PR, Business Analysis
Dean 'Bubbles' Simpson
Sets standards in providing extraordinary guest satisfaction, operational excellence and financial management in an ever-changing hospitality landscape.
Partner, General Manager, Head of Accounts
Shaun Lau
Maintains industry leading dining experiences by building, managing and empowering our teams. Creates a workplace that’s the first choice for hospitality careers.
Head of Venues
Pip Pratt
Creates considered food for menus guests can’t get enough of. Builds and develops teams of free-thinking and happy chefs who feel challenged to push themselves.
Executive Chef
Kyle Poole
Curates market leading wine lists for concepts that stand out from the crowd. Satisfies the tastes of many palettes and showcases exceptional examples of both classic and trend setting wineries from across the world. Inspires a team of people to serve wine they know and love.
Group Sommelier
Ben Ingall
Pioneers a drinks program by creating bespoke cocktail offerings tailored to individual concepts, featuring top-class products and produce.
Group Bars