There’s something happening on the South Coast right now. More and more, we’re seeing chefs choose lifestyle over city kitchens - drawn to places where they can cook closer to the source, work with incredible produce, and live well at the same time.
For us, this next chapter comes with the arrival of our new Executive Chef, Ryan Smith.
Ryan isn’t new to the region. He’s spent time on the South Coast before, including leading the kitchen at Rick Stein at Bannisters, and has deep personal ties here - with his parents living in the area and years spent living locally. In fact, long before joining the team, Ryan had admired Cupitt’s Estate from the other side, living just across the road and visiting as a local.
His early career took him through some of the world’s most respected kitchens, from Sydney to London, including time at Michelin-starred restaurants like The Square.
At Cupitt’s, we’ve always believed that food and wine should feel natural together. Not forced, not overthought, just something you genuinely want to sit down and enjoy. Ryan’s approach fits straight into that.
His focus is simple: great produce, handled with care, and served in a way that lets it speak for itself. That means seafood that reflects where we are, produce grown or sourced close by, and dishes that sit comfortably alongside our wines.
As Ryan puts it, “Regional dining works when you embrace what’s around you. The closer you can get ingredients to the plate, the better the result.”
Working within a winery kitchen brings another layer. Every dish is considered alongside the wines - how it complements, balances, and enhances what’s in the glass. It opens up space for seasonal menus and wine-paired dining experiences where both food and wine can shine.
One of Ryan’s early dishes brings this to life - yellowfin tuna with citrus, herbs and brightness that mirrors the coastal setting and pairs naturally with our whites.
A big part of what’s ahead is bringing more of the estate into the kitchen. Ryan is already working closely with our gardener, Gav, to expand what we grow on site - from herbs to fruit and seasonal produce. It’s about shortening the gap between garden and plate, and deepening that connection to place.
The South Coast has always been about more than one thing. People come here for the beaches, the national parks, the slower pace. What we aim to do at Cupitt’s is add to that - with food and wine that feel part of the same experience.
Ryan’s arrival is another step in that direction. He’s crafting a menu that reflects the region, building a kitchen that works closely with the land, and shaping a dining experience that feels relaxed, generous, and worth coming back for.
