ABOUT US
Pipit opened in 2019 by chef-owner, Ben Devlin, and designer Yen Trinh. Pipit is a small family business that values creativity, sustainability and collaboration.
Pipit shows what we most love about the Northern Rivers - people, place, produce - and we look forward to sharing this with you!
WHY THE NAME PIPIT? Birds have special meaning in our family and Pipit (Anthus australis) is a local coastal bird. It was also the nickname of our kid CEO.
MEET BEN
Ben grew up in Byron Bay with a genuine connection to the Northern Rivers region, and champions sustainable seafood, coastal produce, and wood-fired cooking.
He brings a wealth of experience from Australia and overseas, with a career including Noma in Copenhagen, Japan, Esquire in Brisbane and Halycon House in Cabarita.
TEAM PIPIT
A restaurant is nothing without a great team, and our friendly team are experts in their crafts. PIpit is led by restaurant manager, Chloe Wilson.
We pride ourselves on an inclusive, creative and relaxed atmosphere, to make your dining experience a memorable one.
Kitchen
Ben - Manager
Jack
Beatrice
Naomi
Regan
Scarlett
Dining
Chloe - Manager
Andrea
Yen
Business
Yen - Manager
Penny - CEO
*If you are a hospitality professional, we welcome CVs sent to admin@pipitrestaurant.com
SEASONAL MENU ETHOS
Our approach to food and dining is lead by SEASONS and is deeply connected to a coastal sense of place and sustainability.
We have 8 seasonal menus, including
Early and late Autumn
Early and late Winter
Early and late Spring
Early and late Summer
LOCAL MADE
We support over 41+ local businesses [See SUPPLIERS] with key creative partnerships with Grit Ceramics for our custom-designed plates. This includes ceramic innovations using our waste FISH BONE and GRILL ASH in glazes, wild foraged clay, and flameware clay for direct cooking on fire..
SUSTAINABILITY
Sustainability influences all aspects of our menus, guest experience and team culture. It is the area we can be most creative and innovative in and Pipit has been recognised as leaders in sustainable restaurants.
CREATIVE COLLABORATION
Pipit’s design-thinking and collaborative mindset distinguish it from most other restaurants. It underpins everything from team culture, suppliers, inclusive guests and events. We’ve proudly worked with luxury partners such as Ritz Carlton Melbourne, The Brooklet, Amaru (3 hat), Dewakan Malaysia (2 Michelin). Collaborations shapes our community causes, and how we uniquely support regional young chefs [See CHEFS COLLAB]
AWARDS
2025
Time Out Food & Drink Awards - FInalist, Best Destination Venue
Top 25 in NSW Gourmet Traveller
SMH Good Food Guide - “2 hats” rating and Top 10 NSW (17/20 score), Chef of Year finalist
North Coast Regional Tourism Awards - Tourism Restaurant (Gold)
NSW State Tourism Awards - Tourism Restaurant (Gold)
National Tourism Awards - Tourism Restaurant - Finalist
1 Knife (Excellence) in global Best Chef List
2024
SMH Good Food Guide - “2 hats” rating and Top 10 NSW (17/20 score)
Top 25 in NSW Gourmet Traveller
NSW State Tourism Awards - Restaurant finalist
North Coast Tourism Awards - Business Leader winner (Yen Trinh) and Food Tourism (Silver)
Time Out Reccommends - Best Regional Venues (Top 15 NSW)
2023
SMH Good Food Guide - “2 hats” rating, Regional Restaurant of the Year (Finalist), Service Excellence Award winner (Alice Dwyer)
Top 25 in NSW in Gourmet Traveller Guide (Top 95 in Australia)
Australian Wine List Awards - “2 glasses” rating (Alice Dwyer)
2022
SMH Good Food Guide - “2 hats” rating, Regional Restaurant of the Year (Winner) and Restaurant of the Year (Finalist)
Top 20 in NSW in Gourmet Traveller Guide (Top 82 of Australia)
Australian Wine List Awards- “2 glasses” rating (Alice Dwyer)
Eat Easy Awards - Best Front of House - Alice Dwyer
2021
Eat Easy Awards (Finalists) - Best Front of House (Emily Smith) and Best Chef (Ben Devlin)
Australian Wine List Awards- “2 glasses” rating