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Beau at the market, buying for the restaurant. He picks things up and smells them before anything else.

He says simplicity is the hardest form of cooking, because there is nothing to hide behind. Every product has to be right. This is where that gets decided.

The crate, the fruit, the tomatoes, the market.

Torvehallerne.

@beauclugstoniluka
Chapter 7 — Shaped by Copenhagen

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Beau Clugston came for two years and stayed fifteen.

He left London because he needed to be near water again. He is still near water, just a colder one.

@beauclugstoniluka · @labanchinacph
Chapter 7 — Shaped by Copenhagen

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🇦🇺 NSW. Bondi Beach. Salty Hair. Tranquility.

#sydney #australia #exploreaustralia

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I’ve said this before and I’ll say it again. Hotel restaurants in Sydney, as a rule, are not it. Kiln is one of the few exceptions that prove the rule (I sure love to use this line for some reason…)

Beau Clugston grew up in Sawtell on the NSW coast, spent six years at Noma in Copenhagen, then opened his own seafood restaurant, Iluka, over there. He now splits his time between the two cities (must be nice) and brings that Scandinavian-meets-coastal-Australian sensibility to Kiln's menu. Noma is now cancelled (did you miss the news?), but Clugston's time there has no doubt honed his craft in a way that you can really tell through the food coming out of the…Kiln.

For all the chefs that bring their own perspectives to Australian produce, Clugston still manages to stand out. He does it through his delightfully action-packed kingfish & samphire tart, his luscious, almost mirror-sheen potato bread with seaweed butter, and his love-it-or-hate-it kangaroo & blue mussel carpaccio, among others. Dishes you don't quite find anywhere else. Decidedly Kiln.

The view also deserves its own mini-writeup but pictures tell a thousand words. The gorgeous exposed brickwork, floor-to-ceiling windows looking out over Central Station, Surry Hills and a rather unfamiliar backside of the CBD. Not the view Sydney usually sells itself on, which is exactly why it's more interesting. You've seen the harbour a thousand times. But you haven't seen the city quite like this. It just adds to the experience.

I get the fact that it’s a hotel restaurant may hold you back - it certainly has made me drag my feet to come back after all these years after the departure of previous head honcho Mitch Orr - but I gave myself permission to love again, and so too should you give yourself the gift of Kiln 2.0.

potato bread, seaweed butter ✅
kingfish tart, samphire, lemon myrtle ✅ ✅
kangaroo carpaccio, blue mussel, davidson plum ✅
murray cod, charred cabbage, zucchini, bay leaf. ✅
duck breast, rosella, mushroom, pickled condiments ☑️
crispy coconut rice, mango makrut sorbet, pandan oil ☑️
Visited 27 March 2026. 2 visits (once under Beau Clugston). $120pp. #KilnSurryHills

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Currently working on the new season’s dishes, like this hot steamy serving of Danish mussels. 🐚

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Miles and miles of…

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Jumping on the 2016 recap trend — because that year was wild and everything changed for me⚡️ Justin Timberlake was haunting every PowerPoint, and Instagram still thought squares were revolutionary.

2016 highlights ↓
1 Started the year shooting a campaign in L.A. for Germany’s Next Top Model — what began as a weekend hobby suddenly turned into a career that took me around the world.
2 This bts photo was taken by my friend and former photography teacher @apollonia_mueller — a full-circle moment from my design school days in Italy to shooting in L.A.
3. Some of the pictures I took from Jasmin and @thomashayo
4. The stunning villa we rented in Topanga required a minimum 3-night stay. 🙃(Living the dream )
5. Enjoying Venice Beach with @lamacpab
6. Got headhunted by @annelaurelehebel to become Creative Director for Smashbox & Bobbi Brown EMEA.— forever grateful. Leaving publishing after some iconic and very rock’nroll years for a corporate giant was a culture shock… but one of the best decisions I ever made.
7. Back in L.A. to meet Smashbox founder and legendary photographer @davisfactor and Global CD @simonsjames — the best possible start. Eating together at Gjelina.
8-9 After work in L.A with the incredible hat designer @gladystamezmillinery who introduced me to @devendrabanhart , here in front of a @retna_art artwork.
10. Sunrise over Venice Beach.
11. Working on my first influencer box
12. and testing every shade with an amazing team — regular late night karaoke celebrating amazing results
13 Traveling the world with my partner in crime @guerficamille
14 New apartment facing Gare du Nord with @lamacpab — home for almost 7 years.
15 Celebrating the opening of Le 6 Paul Bert by the brilliant @emilglaser and @beauclugstoniluka
16 First time in Dubai.
17. Trip to New York to meet the Bobbi Brown team.
18. Justice at the Élysée Montmartre.
19. shooting @waelsersoub for an éditorial with creative director @sylvainvitrat
20. All about Primers

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A little throwback to la rumba de medio siglo in Cabo San Lucas, MX on Friday August 15th, 2025 at The Montage.

Turning Twice25 in Cabo surrounded by friends who showed up from near and far was more than I could’ve ever asked for. I felt so incredibly special.

Thank you for the love, the laughter, and the memories. My ❤️ is full.

#pams2x25 #mediosiglo #montageloscabos #cabosanlucas

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Moodboard - Décembre 🤍

Briller, scintiller, illuminer, aimer les paillettes, colorer de rouge et de vert, faire jaillir la délicatesse, être précis, aimer la fête, aimer les fêtes, aimer les autres.

Sources d’inspirations : @herrlich.dining @twocupsflour @beauclugstoniluka @bernardocostantino @eniatable @mithaas.pk @chomiryo_house @eatsdelightfulblog @valentinelambert_ @loriastern @eatyourflowers @alexis_dunlap @summerforestbkk

#foodinspirations #moodboardaesthetic #creativeaccount #cuisinecreative #creativefood #foodphotography #creatricedecontenu #foodaesthetic #aesthetickitchen #beautifulplate #foodlovers #onmyplate #christmasfood #christmasinspiration #christmastable

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Friday 15th of August, 2025

Wow… turning 50 in Cabo still feels like a dream! ✨ I spent almost a year planning this celebration, but nothing could have prepared me for how full my heart would feel seeing so many of you there with me. Friends flew in from different parts of the world, and together we laughed, danced, toasted, and soaked up every bit of sunshine and love. 🌴💃🏽🍹

Every smile, every hug, every late-night chat (and maybe a little too much mezcal - freaking Thatcher!😅) made this milestone unforgettable. I honestly can’t imagine a better way to step into this new chapter of life.

To those who wanted to be there but couldn’t, I felt your love from afar, you were with me in spirit.

I have to give a huge shout-out to my amazing event planner, @tati.planning. None of this would have been possible without your vision, creativity, and tireless effort to bring everything together so beautifully. You turned a dream into reality, and I will forever be grateful. 🙏✨

And of course… to my loving husband, thank you for being my partner in every way, and for making sure this birthday was as unforgettable as possible. You made me laugh, and feel like the most loved 50-year old in Cabo 😘. I couldn’t have done this without you by my side.

I am beyond lucky and truly blessed to be surrounded by such incredible people. Thank you all for making my “Twice25” 😉not just a birthday, but a memory I’ll carry in my heart forever.

Here’s to the next adventures together! 🥂🌺

#pams2x25 #mezcalmontage #montageloscabos #gratitudeattitude #gratitude #loveandfriendship #krystalproductions

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Three distinct worlds within one @acehotelsydney universe. A pleasure to explore the stars with you!

Client @acehotelsydney @emlevins
Agency @buffet.digital
Creative Direction @nathalierolando
Production @ellagera_
Photography @kilnsydney, The Lobby Bar: @nik_to
Photography @loamsurryhills: @andreaveltom
Videography + edit @alberto_ferretti_

#thisisbuffet

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Gently fried soft shell crab, nestled in crisp Kiselgåarden lettuce, fresh garden herbs & red goose berries. Dressed with a rich sauce made by intensively boiling fish bones to extract their natural gelatin, forming a deeply savoury stock. Finished with a vibrant ramson oil and a hint of dill for brightness and balance

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