Connor Bishop announces ambassadorship with Australian Meats

Executive Chef Connor Bishop has announced a new ambassadorship with Australian Meats, aligning his cooking philosophy with a producer equally committed to quality, provenance and integrity.

For Connor, the partnership wasn’t driven by scale or visibility, but by alignment.

“I’ve always believed that if the ingredient is right, everything else becomes simpler. You don’t need to overwork it. You just need to understand it.”

Known for his measured, ingredient-led approach at Anvers Wines in the Adelaide Hills, Connor’s cooking is defined by clarity, restraint and intent. Principles that mirror the ethos behind Australian Meats.

“Connor focuses on quality ingredients and letting them speak for themselves. It’s a natural fit for what we do and we’re excited to see him shine a light on our wild meats,” explains Ray Borda, Managing Director and Founder of Macro Group.

The partnership reflects a shared understanding; that great cooking begins long before the dish is composed. It begins with the decisions made at origin.

The partnership allows Connor to work closely with Australian Meats to explore both familiar and lesser-known wild meat cuts, demonstrating how thoughtful technique and restraint can elevate each one.

“Some of the most interesting work happens in the cuts that are overlooked. When you approach them with intent, they offer something deeper. More character, more flavour and an interesting story.”

The collaboration will include a series of recipes available on the Australian Meats website as well as through their home deliveries, culinary showcases and the products will feature on the Anvers Wines menu. Everything is centered around a single idea that quality should be understood, not just consumed.

Connor sees the partnership as an opportunity to reinforce a quieter, more deliberate way of cooking. “At its core, it’s simple. Start with something honest, treat it well and don’t lose sight of what it is.”

About Connor

Executive Chef Connor appointment at Anvers Wines signalled a new culinary era for the Adelaide Hills destination. Recognised as one of the state’s rising talents, Connor has honed his craft in acclaimed South Australian kitchens including Woodstock, Maxwell’s and The Kitchen at Bec Hardy.

Named TAFE SA Apprentice Chef of the Year in 2019, Connor has been previously recognised by the Australian Good Food Guide, earning Two Chef’s Hats during his tenure at The Kitchen at Bec Hardy (scoring 14 in 2024 and 15 in 2025), before achieving a historic debut for South Australia at Anvers with a score of 17 in the 2026 Australian Good Food Guide Chef Hat Awards.

“Since coming on board to lead the kitchen at Anvers, I’ve been constantly inspired by the team and the quality of ingredients we have at our fingertips here in the Adelaide Hills and Fleurieu Peninsula, and the incredible South Australian producers we are so lucky to work with”, said Connor, Anvers Wines Executive Chef

Guided by a produce-centred philosophy, Connor’s approach at Anvers Wines is defined by intentional, seasonal cooking that reflects the character of its setting,  where the Adelaide Hills meets the Fleurieu Peninsula.