Scott Huggins

To Ryan Dela Vega - Head Chef, Vishal Donsinghani - Sous Chef and Baptiste Cantin - Pastry Chef, the leaders of the MER kitchen.. thank you for the standards you uphold, the consistency you demand and your relentless striving for better. The hours, the pressure, the repetition and attention to detail in getting the smallest things right is no easy feat. Please know how grateful I am - these stars are as much for you as they are for me.

To ALL 120+ members of my staff at Magill Estate Restaurant, Magill Estate Kitchen, Magill Estate Events and Penfolds Magill Estate Cellar Door, and to those no longer with us- you have all
contributed to what we have built over these 13 years. No restaurant achieves anything like this alone, and I share this success with you all. To your families who also back your dreams and support you in this demanding career, I say thank you.

To Penfolds,I thank you for your trust, your support and your belief in me in going this alone as a Sole Trader. Tom, KK and the team - It has always been, and continues to be a privilege to work alongside a brand so deeply connected to the story, character and global reputation of our state.

To every supplier and producer who delivers exceptional, world class produce - you know who you are. The magic begins with you. To Timmy at our Ernabella Farm, what a great beginning! We look forward to what is to come.

#MagillEstateRestaurant #MagillEstateKitchen #MICHELINGuideAU #MICHELINStar27 @southaustralia @satourismcommission @michelinguide @ryanc_dv @vishald29 @baptiste.cantin @magillestatekitchen @penfolds