The page you are viewing has been archived. Find the latest lodge news, offers and events here.

Chef Jack Ingram has taken the apron-reins in the kitchen at Southern Ocean Lodge, replacing Tim Bourke as the acclaimed lodge’s executive chef.

It’s the way of being part of the ‘family’ at Baillie Lodges that what – but more importantly – who goes around comes around. Many team members enjoy working, living and growing within the collection – often gaining experience between the three luxury lodges, or gaining experience in first rate accommodations or restaurants around Australia or overseas before returning to the fold.

Jack first worked at Southern Ocean Lodge in 2009 and he quickly fell for the wonderful range of South Australian produce available. In particular, he relished the diversity of ingredients sourced from the small scale producers on Kangaroo Island who are dedicated to sustainable farming, heritage breeds and organic production. Jack learned to use the whole – or as much as possible – of each living ingredient, a ‘nose to tail’ approach that aligned with the island producers’ sustainable philosophy and respect for the natural environment.

In 2015, when the opportunity presented for Jack to return to Southern Ocean Lodge as Executive Chef he considered it perfect timing to combine his knowledge with the growing range of premium produce on offer on Kangaroo Island. With Jack now at the helm he now takes the baton for the charge of the Baillie Lodges’ culinary philosophy, which is designed to offer guests a dining experience that delivers an essential ‘taste’ of Kangaroo Island.

Read more about Jack here.