And it is one of the few to win a Good Food Guide chef's hat in recent years.

South on Albany is so loved by locals in Berry that when bushfires prevented the owners from returning home to Jervis Bay recently customers offered to put them and their cat up in their homes.

The business not only remained open throughout the devastating summer but also helped others who weren't so lucky. One fundraiser was for a business destroyed by fire at Mogo that supplies South on Albany's crockery.

John Evans and Sonia Greig love the community spirit and great local produce they have found since moving to the region a decade ago.

Mr Evans is originally from Wales and worked at many UK restaurants before moving to Australia in 1996 and working with Colin Fassnidge at Merivale's Est Restaurant and Restaurant CBD in Sydney.

Ms Greig was involved in food magazines when they met but had previously worked in the restaurant industry.

Northbridge Bistro was the first eatery the couple ran together. That was followed by the Three Weeds restaurant in Rozelle.

In the Shoalhaven Mr Evans initially worked at The Gunyah Restaurant at Paperbark Camp before being lured to Berry Woodfired Sourdough Bakery when the owner wanted to introduce dinners.

The South on Albany site had been a deli but was vacant seven years ago they decided to run their own restaurant again.

Mr Evans has held true to his goal as a chef was of continually cook good food matched by wine that is relevant to the area. He changes the menu weekly which is what South on Albany customers have come to expect.

"We support local wineries, breweries and distilleries and local produce. Oysters comes from down the coast. A lot of our produce comes from Kangaroo Valley through Turrewah Farm and the network of little farms and growers it has We also have a lot of locals who just give us a call and tell us what they have got. There are really good producers down here and every year there are more".

When COVID-19 forced South on Albany to close it continued to make restaurant quality meals for customers to pick up and take home to reheat.

"It is probably the hardest we have ever worked," Mr Evans said.

Ms Greig said it was worth working twice as hard for less to keep giving customers the food they love. It has also helped keep South on Albany's suppliers in business.

"We have been putting in a box the same standard of food you would get if you sat in a restaurant. We cooked all the vegetables separately so they are not overcooked when they are reheated at home," she said.

When South on Albany reopened on Wednesday night the restaurant was immediately booked out. The seating capacity has been reduced to 12 and tables are spread around the room to ensure the 4sqm rule is adhered to.

A conscious decision was already made in late 2019 to reduce seating capacity in line with Mr Evans philosophy of focusing more on quality. He enjoys having more time to prepare each diners meal and creating new dishes for the ever evolving menu.

Ms Greig said demand is so great they are doing sittings at 5.30pm and 7.30pm on Wednesday and Thursday, 6pm and 8.15pm on Friday and Saturday.and will open at midday on a Sundays when they are also considering offering a second sitting for a late lunch.

"70 per cent of our clients are locals or regular visitors we know. We can't thank them enough for their ongoing support," she said.

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