Kent Baddeley


Spanning five decades, the remarkable journey of Kent Baddeley continues. A pioneer of organic farm to table stemmed from his childhood where his grandmother chef, was inspired to grow and kill only for her hotel dining room.

There seems no slowing down of his enthusiasm or his work on the appellation of the East Coast. His interest lies in demonstrating the region’s unique relationship between the land and sea, providing the perfect platform for wine and food.

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