Hamish Ingham's Profile

Since opening in 2010 Bar H has become a Sydney favourite for modern Asian food achieving one hat in the prestigious The Sydney Morning Herald Good Food Guide.

In 2000 Hamish Ingham was an integral par of the start-up team at Billy Kwong in Surry Hills where he honed his Chinese cooking skills working under Kylie Kwong. In 2004 Ingham won the prestigious Josephine Pignolet Young Chef of the Year Award and headed off to the United States where he worked at Gramercy Tavern, Craft and Amy's Bakery in New York before heading to San Francisco to work at Alice Water's seminal Chez Panisse. Creating daily menus inspired by local organic seasonal produce at Chez Panisse led to produce sourcing of the highest quality influencing Ingham's cooking ever since.

In 2010, Ingham and his wife, Rebecca Lines, opened Bar H Dining to great acclaim. Lines has previously worked at Pier, Becasse, Gluing Fish and Billy Kwong and in 2012 was a finalist in the Electrolux Appetite for Excellence Restaurateur of the Year Award as well as completing the internationally recognised WSET Sommeliers Advanced Course.

In 2012 they expanded and opened The Woods at Sydney's Four Seasons Hotel. In late 2013 they stepped away from The Woods and refocused their energy on Bar H Dining. Ingham is also an ambassador for OzHarvest.