“We create for the purpose of being unique, giving our clients a truly one of a kind experience.”
Three Little Birds was founded by First Nations chef Chris Jordan, born in Maclean, New South Wales on traditional Bunjalung land.
Three Little Birds started as a pop up event company in London. Hosting many quirky events throughout the UK including successful charity events for Macmillan Cancer, Roy Castle Lung Foundation & Royal London Society For The Blind.
Using native ingredients, ancient knowledge of customs and techniques to make food that just doesn’t just taste good but also work to acknowledge, educate and celebrate the unique culture and natural resources Australia has to offer.
“We strive to use the most local produce, incorporating native and foraged produce into our menus.”
Since learning of his indigenous ancestry founder Chris Jordan has focused his work on native Australian ingredients and studies Indigenous Philosophy at University Of South Australia. With this heritage, love and respect for the earth Three Little Birds spreads a message of positivity and strives to conserve ancient knowledge.
“We are aware of our impact on the environment and use sustainable and ethical solutions to try keep our waste to a minimum.”
Chris has been in the Food Industry most of his working life mainly in the Sydney working under renowned chefs Peter Kuravita, Colin Fassindge and most recently Jock Zonfrillo.
With his heritage and a love and respect for the earth Three Little Birds spreads a message of positivity and strives to conserve ancient knowledge.
Chris’ goal is to work towards a more sustainable future by sharing his love for native food and tips in utilising and making the most of produce with a modern twist.
He considers traditional food and knowledge to be an effective weapon in the fight against the environmental issues that Australia faces today.
Otis is a proud Waanyi man with family connections to the Gulf of Carpentaria. He is currently in his 2nd year of his apprenticeship and is enjoying working under Chris to learn skills that can allow him to share stories and develop community through food.
He is also in his 3rd year of his Bachelor of Information Technology at UQ, learning skills that he can utilise to support communities and their culture.
Otis has seen the potential that this path has for healing and growth and is excited to play a role in sharing this pathway with disadvantaged youth.
QLD Weekender – Indigenous Tourism BLEACH 2021
Brisbane Times – Feature Article
Brisbane Times – Ancient Superfood
Culture Whisper London – Preview
Evening Standard London – Feature Article
We acknowledge the Turrbul and Jagera Peoples as traditional custodians of this land, we also pay respects to Elders past, present and those emerging who strive to build a better and more sustainable future for generations to come. Who’s ancient knowledge and respect for Country will be the driving force in solving many modern issues we face today.