Frida’s Field Catering
Rustic, yet refined, our food is honest, creative and full of flavour
Exceptional food and drink is at the heart of the Frida’s Field experience.
As one of the few hatted restaurants to also offer weddings, your guests will be wowed by our award-winning catering and outstanding hospitality service.
Rustic, yet refined, our food is honest, creative and full of flavour - we refer to it as contemporary country cuisine. Our wedding catering packages are carefully curated by multi-award-winning Chef Alastair Waddell to create a produce-driven dining experience which captures the essence of the Northern Rivers throughout the seasons.
We passionately showcase the incredible bounty of produce grown by small-scale producers in our region and source the majority of our produce directly from our own farm as well as weekly trips to the Byron Bay Farmers Market.
We have twice been recognised by Australia’s most prestigious culinary awards - the Sydney Morning Herald Good Food Guide Awards - with a Hat.
Our beverage packages showcase small-batch wines, beers and sprits made by exceptional producers with a focus on local, natural and minimal intervention drops.
our chef
Our kitchen is led by multi-award winning Chef Alastair Waddell. Born in Glasgow, “Ally” attended formal culinary college and then received top notch classical training under leading Scottish Michelin-starred chef Paul Tamburrini; working at two of Scotland’s most famous culinary institutions - The Bistro at One Devonshire Gardens and The Georgian Room at Cameron House – both of which earned AA’s prestigious 3 Rosette rating. After working in the United States, Ally relocated to Australia where he worked at Bistro Guillaume in Melbourne before rising to Executive Head Chef at Qualia on Hamilton Island where he was awarded numerous accolades including Hotel Chef of the Year, Hotel Restaurant of the Year and Conde Nast Traveller’s World’s Best Resort. Ally has been awarded coveted SMH Good Food Guide Hat Award three times, including twice with Frida’s Field in the 2024 and 2023 Awards. Ally has lived in the Byron Bay region since 2017, where he has forged strong connections with many local growers and producers. Ally’s menus showcase his classical training and deft skills in creating delicious, produce-driven cuisine using seasonal crops grown by us and other local producers.
our food philosophy
Frida’s Field was established by a family of food-lovers dedicated to showing that food can be grown in a way that not only tastes amazing, but also helps to actively reverse environmental degradation by using regenerative farming techniques. We have a quarter acre organic market garden, a food forest orchard, and a small herd of Angus Wagyu beef cattle which we manage with holistic principals to improve soil health and sequester carbon from the atmosphere. We passionately showcase the incredible bounty of produce grown by small-scale producers in our region and source the majority of our produce directly from our own farm as well as weekly trips to the Byron Bay Farmers Market. Our venue is powered by solar energy, we actively minimise our wastage and compost any food waste for use on the farm, and have planted over new 3,000 trees on our property. For every wedding at Frida’s Field we plant a new tree on our farm which couples are welcome to visit over the years.