About Us

 Katrina - Baker, Pastry Chef and Founder

Originally from Fremantle in Western Australia, Kat trained in pastry at the prestigious Le Cordon Bleu in London before honing her craft at some of the UK's most renowned establishments. She worked for Marcus Wareing across his three restaurants, including the two-starred Marcus, gained further experience at The Snapery, an artisanal bakery, and refined her skills under Adam Byatt at Trinity. A brief but invaluable stint at Mark Birchall’s now three Michelin starred Moor Hall added another layer to her culinary expertise.

Kat's love of baking and pastry allows her to creativity to shine and her attention to detail are second to none. She believes there is always room for improvement, which keeps her constantly inspired and striving for perfection.

After years of training and working in some of the finest kitchens, Kat's new adventure with Outpost aims to showcase Australian baking traditions while using the very best local ingredients from Lancashire, blending her passion for baking and undoubted expertise with a commitment to quality and seasonal produce.

Felix - Chef and Founder 

With a career spanning some of the UK’s most celebrated kitchens, Felix brings a wealth of experience and a deep respect for nature’s bounty to Outpost. After honing his craft at Michelin-starred restaurants such as Moor Hall under Mark Birchall, Trinity with Adam Byatt, Hide By Ollie Dabbous, and Marcus Wareing’s restaurants, Felix has developed a refined approach to cooking that emphasises local, seasonal ingredients and sustainable sourcing.
At Moor Hall, he immersed himself in the rich natural larder of Lancashire, foraging for wild ingredients and working with the very best local producers. This experience shaped his culinary philosophy, one that celebrates the purity of nature’s offerings and the art of working with the land.

At Trinity, under the guidance of Adam Byatt, Felix not only mastered classic techniques but also embraced the art of warm, welcoming hospitality—understanding that great food is always paired with great service. This blend of culinary excellence and heartfelt hospitality continues to influence his approach to everything he creates.

Now, with the opening of Outpost, Felix is bringing this ethos to life in the world of baking. The focus is on heritage grains for breads, local dairy, and seasonal fruits for pastries—each product is crafted with care, quality, and a commitment to showcasing the best that the land and seasons have to offer.