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Forty Feathers private chef catering, a reason to stay home


Salmon pearls, seared scallops, crispy skin barramundi, wagyu rump, gnocchi and crispy pork belly are all items that feature on the Forty Feathers menu. 

What follows are sweet treats like dark chocolate mousse, lemon curd tart, meringue, sticky date cake, and vanilla bean brûlée. 

They’re just a taste of the many mouth-watering items designed to tempt you into staying home for your next celebration. 

With 20 years’ experience impressing food lovers all over the world with his creations, New Zealand-born, Hunter-based professional chef Josh Seaward is focusing on another food journey, bringing his talents into kitchens across the region. 

food and wine
Forty Feathers

His business, Forty Feathers, is a private chef and catering service based in Newcastle and servicing the Hunter Valley, Port Stephens, Central Coast, Blue Mountains, Lake Macquarie and Greater Sydney areas. 

From its home base, Josh and his team of talented chefs are delivering a premium dining experience within a home or venue, dishing up beloved food in a comfortable setting. 

“Our concept is simple,” he says. 

“We want to create a unique food journey for every experience, location and occasion.  

“Our food experiences are tailored to suit what you love to eat, and your guests’ needs.  

“You tell us what you love, and we will create the ultimate dishes to suit.” 

Josh has a team of chefs that pride themselves on producing exceptional food that helps create memorable occasions. 

Forty Feathers

“Our service includes at home dinners, lunches, degustations, birthdays, elopements, wine dinners, canapé events, private chef, weddings, yachts, work functions,” says Josh.  

“Some new parents who don’t want to leave the house, or friends who have rented a home by the beach and just want to stay and enjoy it, or the friends who want to have dinner together ‘just because’. 

“There’s so many reasons people want to enjoy a private chef experience.” 

A professional chef with a wealth of international and local experience and expertise in the hospitality industry, Josh has worked in chalets in France to some of the best fine dining restaurants in Europe and Australia. 

His business, Forty Feathers, is somewhat a thank you to a sister that encouraged him to follow his dreams. 

“My sister died of cancer just before her forty-first birthday and she had a deep love of native birds,” he explains. 

“The name pays homage to her. 

“She always loved my food and wanted me to keep cooking and working with food. I’ve been honouring that promise.” 

Josh’s passion for food stretched beyond its preparation and service too. 

Forty Feathers

What he has learned in the two decades in the industry is the importance of seasonality and using the freshest of local produce to bring the best to every dish. 

“We are creating a culinary experience for every event, we’re building a food experience from scratch so for the best flavours we want to create a menu that is based on local produce that is in season, and preferably sustainably sourced.” 

It’s where the concept of home and food once again fuse. 

“We don’t want to go too far for the best ingredients,” he adds. 

“Because the closer we eat to home, the better it is for us.” 

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