5 MINS WITH jacqueline brown

Sprout Catering’s award-winning chef shares her passion for exceptional food, genuine hospitality and creating celebrations that bring people together.

HOW DID SPROUT CATERING BEGIN, AND WHAT INSPIRED THE JOURNEY?

After spending years working overseas and in some of Australia’s leading restaurants, Tom and I returned to Newcastle to raise our family. Our dream was always to open our own restaurant. We started with a bistro at Bar Beach Bowling Club, and I began taking on a few catering jobs on the side after working for a catering company in Sydney. The plan was simple: cater for a little while, open the restaurant, and eventually stop catering. Instead, the opposite happened. Catering quickly became the heart of our business. I fell in love with the variety, the creativity and, most importantly, being part of people’s biggest milestones. No two days are ever the same, one day we’re catering a corporate gala, the next we’re helping create unforgettable memories at a wedding. That variety still excites me today.

WHAT DOES A TYPICAL WEEK LOOK LIKE FOR YOU?

There really isn’t a typical week. My days often begin early at our new café, Hilliers Newcastle Art Gallery, before moving into food preparation, menu planning with couples and clients, coordinating staff and suppliers, and overseeing events across Newcastle and the Hunter. Wedding weekends are another level. They involve loading vans early, setting ceremony and reception spaces, coordinating timelines with photographers, florists and celebrants, managing our team, and making sure every detail runs seamlessly. Then, once the last guests leave, it’s time to pack everything down and prepare to do it all again.

WHAT DO YOU LOVE MOST ABOUT WHAT YOU DO?

I’ve always loved cooking, but without a doubt, it’s the people who make this job so rewarding. We have the privilege of being part of some of life’s biggest milestones and that’s something I’ll never take for granted. One of the best feelings is meeting a couple for the first time who tell us they’re booking because they’ve attended a wedding or event we’ve catered before. Even more special is catering for the same families over the years,starting with a wedding, then returning for Christmas celebrations, milestone birthdays, anniversaries and, eventually, their children’s weddings. Being trusted to be part of those moments, generation after generation, is incredibly humbling. Food has a way of bringing people together, and knowing we’ve helped create memories that families will look back on for years to come is what inspires me every day. That’s what I love most about what we do.

Food has a way of bringing people together, and knowing we’ve helped create memories that families will look back on for years to come is what inspires me every day.

HOW WOULD YOU DESCRIBE THE HUNTER VALLEY FOOD SCENE IN THREE WORDS?

Passionate, Local, Inspiring.

The Hunter is home to incredible producers, talented chefs and amazing venues. There’s a real focus on quality local produce and supporting one another, which makes it a fantastic industry to be part of.

WHAT’S ONE INGREDIENT OR DISH YOU COULD NEVER GET TIRED OF CREATING?

Atthis time of year, it has to be a beautiful slow cooked braise or a hearty soup. There’s something so comforting about having a pot simmering away all afternoon, with the aroma of herbs, garlic and slow-cooked meat filling the house. Add some warm garlic bread, gather with family around the dinner table, and spend the evening talking about our day, that, to me, is what great food is all about. It’s simple, comforting, and brings people together, which is exactly why I love cooking.

IF YOU HAD THE DAY OFF, HOW WOULD YOU SPEND IT?

With family.

Running hospitality businesses means weekends are usually our busiest time, so whenever we get a day together, we make the most of it. Whether it’s heading to the beach, enjoying a long lunch, exploring somewhere new or simply spending time with our daughters, those moments are incredibly valuable.

WHAT’S BEEN THE PROUDEST MOMENT IN YOUR CAREER SO FAR?

Winning the Restaurant & Catering Australia Awards for Regional NSW Caterer of the Year was certainly a career highlight. But beyond awards, we’re most proud of building a business from the ground up that now has an incredible team, caters thousands of guests every year, and has become trusted to deliver weddings and events across some of the Hunter’s most iconic venues. Seeing how far we’ve come is something we’re very proud of.

WHAT DOES THE FUTURE LOOK LIKE FOR SPROUT CATERING?

The future for Sprout is about slowing down a little and focusing on what we love most. Rather than trying to be everywhere, we want to concentrate on our exclusive venues and the weddings and events we’ve already been trusted to deliver.  I’d also love to do a little more travelling. Every trip inspires me with new flavours, techniques and ideas that I can bring back into our menus. I don’t think you ever stop learning as a chef, and that’s something I hope never changes. At the end of the day, I just want Sprout to keep doing what we’ve always done—creating beautiful food, looking after people, and being part of life’s biggest celebrations.