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Jeremy Strode began his career in a hotel kitchen near his home in England's West Country when he was 14 – washing dishes. He went on to complete his apprenticeship in five-star hotels throughout London and at 24, was working for famed chef Michel Roux at his three-Michelin-star Waterside Inn at Bray in Berkshire.
He worked for Roger Verge at Le Moulin de Mougins in the south of France before returning to London to become second chef for the legendary chef Pierre Koffmann at La Tante Claire. Jeremy moved to Melbourne in 1992 and quickly established a following wherever he cooked.
Jeremy and his wife Jane's passion for food was realised in Sydney when they opened Bistrode in September 2005, which received Best Bistro in the Sydney Morning Herald Good Food Guide in 2007 along with a chef’s hat every year from 2007 to 2013.
Refusing to use seafood that is endangered or in short supply, Bistrode CBD is renowned for showcasing local free-range produce in their classic English fare executed with the precision and technique traditionally associated with French cooking. Well known for using many secondary cuts of meat and offal, every Bistrode CBD dish is created to showcase the main product with a minimum amount of other ingredients to enhance it.