Hamish Ingham

Executive Chef at Banksii Vermouth Bar & Bistro
Participating in their 7th CEO CookOff


I'm helping OzHarvest raise $3,000,000 to feed those in need in the OzHarvest CEO CookOff

I'm participating in OzHarvest's 2019 CEO CookOff, where top CEOs, chefs and companies work together to make a difference to Australia’s most vulnerable and reduce food waste.

We'd love your support in helping our organisation reach our fundraising goal! Every $1 donated to OzHarvest means they can deliver 2 meals to those in need.

Watch the video to see what this means to the people OzHarvest helps.

Stay tuned for the journey!

My Bio

Hamish Ingham’s vision for Bar H is a culmination of experience, tutelage and passion that he brings to you with partner and wife Rebecca Lines.

Hamish began his hospitality journey as an apprentice at Boronia House in 1990. On completion of his apprenticeship, Hamish was offered the Sous Chef position at Milsons in Kiribilly, recipient of the Sydney Morning Herald one hat award.

In the year 2000 Hamish joined the start-up team in the now widely acclaimed Billy Kwong restaurant in Surry Hills. Under the guidance of Kylie Kwong, Hamish honed his skills and developed with the new style of fantastically fresh Chinese food that has delighted Sydney for the past decade.

Working with Kylie brought opportunities to work on cookbooks and food styling on television as well as developing relationships with local primary producers.

In 2004 Hamish was awarded the ‘Josephine Pignolet Young Chef of the Year Award’. This accolade presented Hamish with the opportunity to travel to his choice of destination and choose several kitchens to work in on his travels. Landing in New York City with his list, Hamish ticked off working at Gramercy Tavern, Amuse, Craft and Amy’s. Between shifts at these New York institutions Hamish spent time soaking up the galleries, fresh produce markets and dining in as many places as possible. Alice Waters’ Chez Panisse was Hamish’s next destination in San Francisco. Using primarily organic produce grown locally Hamish worked with the chefs to create daily menus inspired by seasonal availability.

Hamish brought his experiences and passion back to the kitchens of Billy Kwong and lead the team as Head Chef until 2009. The following year saw Hamish freelance at Marque, Sean’s Panorama and The Belleview Hill restaurants and teach cooking classes at Simon Johnson and Accoutrement Mosman. While developing plans with partner Rebecca Lines for their Bar H concept Hamish was also involved with the Sydney ‘Guerilla Dining’ scene.

Hamish's latest venture is Banksii, Sydney's first bar and bistro dedicated to vermouth. Found on The Streets of Barangaroo the restaurant has a strong focus on botanicals.

My Achievements

$5,000 raised – Halfway there!

$10,000 raised – Target reached!

Target Increased

$50,000 raised!!!

Thank you to my Sponsors


Banksii Customers




The Cru Media

Good luck from all at The Cru Media.


Vanessa Tingcombe

Nice mate

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