Plates For Good

Sydney’s top restaurants unite to support hospitality industry

Plates for Good, a new hospitality initiative, has launched this week, bringing together some of Sydney’s top restaurants in aid of helping industry staff who have been impacted by COVID-19.


Eight participating Sydney restaurants, together with Westholme Wagyu, will donate the purchase price of every Westholme Wagyu dish ordered to support the venue’s staff who have lost vital income during the pandemic.


Some of Sydney’s best restaurants are participating in the program, including The Botanist, The Butler, Hartsyard, Olio Kensington St, Catalina, Banksii Vermouth, Bopp & Tone and Cucinetta.


Diners enjoying a premium Australian Westholme Wagyu dish at any of these venues during the Plates for Good program will now do so knowing they are also supporting their local hospitality community.


“The hospitality industry was hit particularly hard by the COVID-19 crisis. Sadly, like many others in our industry Applejack Hospitality was forced to stand down staff members and we are still working through the slow road to recovery, ” says Applejack Group Executive chef Jason Roberson. “We’re therefore thankful to be working with our long-time wagyu supplier Westholme on the Plates for Good initiative to help some of our staff and closest friends through this challenging time. Westholme’s generous donation and initiative will help us to give back to those who have always been there for us. Now they deserve our support in return.”


With its long-standing connection to restaurant culture, Westholme knows better than most that it takes time to rebuild. With almost 200 years of heritage, Australia’s premium purveyor of restaurant quality wagyu has truly seen it all.


“We’re proud to help our food service friends by launching the Plates for Good initiative with our restaurant partners in Sydney,” said Hugh Killen, Managing Director and CEO of the Australian Agricultural Company, producer of Westholme Wagyu. “Our customers have stood by us through droughts and floods over recent years, helping Westholme to grow and become a brand of choice for diners. We feel deeply for the restaurants and their staff, and are happy to show our support in return, as we face this pandemic together.”


He continued, “We also hope this initiative encourages more people to dine out and inject some much-needed life back into our restaurants, the people who work there and their families.”


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Image credit: Nikki To