Black Cow Bistro is a development from the Stillwater team that opened in 2008. Principals Craig Will (Exec Chef), James Welsh (Sommelier) and Bianca Welsh (Front of House Manager) lead this exciting operation.
Craig a local Launceston lad, trained and qualified in Tasmania, worked in a number of interstate kitchens before returning to his Tasmanian home and leading the Black Cow and Stillwater kitchens.
James and Bianca earned their stripes working at Stillwater River Café, Restaurant and Wine Bar as key front
of house staff. James’ knowledge and passion for wine has led him into the role of Sommelier.
Bianca ‘s professionalism and training skills has seen both operations chosen as ‘Employers of Choice’ in Tasmania, she has presented training forums at National Hospitality Conferences and continues to strive to raise the bar for service in the Tasmanian Hospitality Industry.
These exciting young stars are leading the Black Cow Bistro and Stillwater teams.
The Black Cow proudly showcases premium aged, free range, grass fed Tasmanian beef, from the following suppliers. Creating Tasmania’s most tempting menu.