Hamish Ingham is an award-winning chef whose creativity has been at the forefront of Sydney dining for almost two decades. Together with his wife Rebecca Lines, he owns and operates Banskii Vermouth Bar and Bistro at Sydney’s Barangaroo. He launched his career at Billy Kwong in Surry Hills, honing his Chinese cooking skills under Kylie Kwong.
In 2004 Hamish won the prestigious Josephine Pignolet Young Chef of the Year Award, which allowed him to travel to the United States where he worked at Gramercy Tavern, Craft and Amy’s Bakery in New York before heading to San Francisco and Alice Waters’ seminal restaurant Chez Panisse. His experience at Chez Panisse – creating daily menus inspired by local, organic and seasonal produce – has influenced his produce sourcing and his cooking ever since.
In 2010, Rebecca and Hamish opened Bar H Dining in Surry Hills, offering diners a fresh approach to modern Asian food. Bar H quickly became a Sydney favourite and under their stewardship was awarded one hat in the prestigious Sydney Morning Herald Good Food Guide. They sold Bar H in 2017. In 2012 Ingham and Lines took on a year-long consultancy with Sydney’s Four Seasons Hotel to open The Woods restaurant and bar, which had a unique indigenous offering. They remained there until late 2013.
Taking a new direction, the duo opened Mediterranean influenced, botanical focused Banksii Vermouth Bar and Bistro at Barangaroo in October 2016. Named after botanist Sir Joseph Banks and inspired by the botanicals used in the world’s best vermouths, Banksii takes a light, fresh approach in its menu, with dishes designed to share. The restaurant was awarded one hat in the inaugural national Good Food Guide 2018.