The season has changed. And with a new season comes change. Scott Goss who has been with the I’ll be Mother group since the beginning is moving to new horizons and will be leaving The Twenty Six as head chef at the end of the month. Scott has brought endless passion and talent to The Twenty Six and we wish him the very best.

Overseeing the stoves at The Twenty Six is executive head chef across the I’ll be Mother group, Mark Constable who is joined by new head chef Megan Buchanan. Known as Megs, Megan is originally from Batemans Bay, a small beach town on the South East coast of Australia. During her four year chefs apprenticeship Megs spent time at Attica, widely considered to be the best restaurant in Australia and listed at number 20 in the World’s 50 Best Restaurants awards.

Having foraged for wild native ingredients on the beach and near the shore, Megs has a philosophy of using ingredients that are at their best right now. She appreciates where ingredients come from and the work that farmers and fisherman go to before it ends up in a chef’s hands – her job is to respect an ingredients natural beauty, let the flavours shine and minimise any waste.

We are so excited to welcome Megs to the I’ll be Mother family and her new autumn menu is a beauty, launching as an a la carte with four options per starter, main and dessert. Choose from butternut squash, cinnamon poached quince, crispy kale and chestnuts to start, spiced salt marsh lamb, bulgur wheat, pistachio, fig and aubergine to follow and for dessert honey espuma, roast fig, fresh honeycomb, blackberries and fig leaf ice cream.

We look forward to welcoming you at The Twenty Six. To see more of Megs new dishes please follow The Twenty Six on Instagram @thetwenty_six or book online at

The Twenty SixSteven Li