... A Local Redefined

Chef Anne Sorrenti

When you meet producers and farmers that are passionate about what they do it is contagious. People are excited about Morgans and I am really honoured to have the opportunity to be able to cook for them in a way that I believe in -- sourcing fresh, local and sustainable ingredients when possible, and preparing those ingredients so that their quality is highlighted.

Anne Sorrenti worked for Swiss Reinsurance as their in-house chef. She co-owned Real Hot Kitchen and Catering, and worked for the Hot House Cafe as catering and buffet manager. In addition, she volunteered at the Wychwood Barns as the Market Chef to support the farmers and producers.

Anne taught children aged 6-9 cooking for five years and was VP on the board of Green Thumbs Growing Kids: a community gardening agency bringing the issue of local food and healthy eating to inner city neighbourhoods through community gardens in local schools.


Our Beer Philosophy

He was a wise man who invented beer - Plato

At Morgans we aim to do for beer what the restaurant industry has done for food over recent years. Namely, we take its provenance, cellaring and serving seriously.

We celebrate choice and quality with an extraordinary range of strange and wonderful brews, both bottled and on tap.