Anyone who’s a chef, who loves food, ultimately knows that all that matters is: ‘Is it good? Does it give pleasure?’
Anthony Bourdain
Our Story
SINCE Market Eating House opened ITS DOORS in November 2015, it has been AT THE HEART OF A FINE DINING REVIVAL in Bunbury. BRINGING Bunbury TO THE national stage, market earns CONSISTENT inclusion in Gourmet Traveller’S annual restaurant guide, and garnered glowing reviews from critics like the australian newspapers john lethlean.
a champion of community events like bunbury fringe and Bunbury Neighbourhood soup, as well as donating thousands of vouchers to community events and fundraisers over the last few years, Market has also hosted annual fundraisers in house for NFP’s such as South West Refuge and UNICEF Australia.
the couple opened a second venture, Right On Burgers, in 2018 (which they handed over the reigns of in 2021) and launched a massively popular catering division called Market On The Road. after a whirlwind six years in business, Bec and Brenton have struck a balance between their passions and family life, raising their kids Bailey and Georgia in a sea side community that just loves mum and dad’s restaurant!
Brenton PYKE
THE FORMER HEAD CHEF OF RENOWNED ESTABLISHMENTS LIKE ANDALUZ BAR & TAPAS AND THE LITTLE PRESS, BRENTON GOT HIS START RIGHT HERE IN HIS HOMETOWN OF BUNBURY AT A LOCAL CATERING COMPANY.
CHASING HIS DREAM TO THE CITY, HE CONTINUED HIS EDUCATION UNDER A TRADITIONAL FRENCH CHEF AT THE DUXTON HOTEL. his first Head Chef role at ‘Just Tapas’ SAW HIM GARNER ATTENTION, and in His next role as Head Chef of Andaluz Bar & Tapas national recognition for his innovative menus followed.
TAPPED to be head chef IN the relaunch of one of RESTAURANTEUR AND TV PERSONALITY George Calombaris’ ESTABLISHMENTS, BRENTON LED THE TEAM AT MELBOURNE’S The Little Press FOR two years to great acclaim.
BUT IT WAS THE EXPERIENCE managing NORTH FREMANTLE restaurant HABITUÉ, ALONGSIDE WIFE BEC, WITH the freedom to create a style of food and service that they could be proud, THAT CONFIRMED TO the COUPLE THAT IT WAS TIME to open a venue of their own.
Bec PYKE
Bec’s first hospo job was as a dish washer at 13 years of age - if that introduction wasn’t going to scare her off, nothing would! Over the course of the next 20 years, she worked her way through the ranks (as well as through a number of different cities and countries).
career highlights include working for Michelin Chef Tom Aikens in London, in the fast-paced, competitive hospitality scene in beautiful Banff, Canada, and working for top chefs George Colombaris and Andrew McConnell in Melbourne.
it was working in a supervisory position at Cumulus Inc, on Flinders Lane in melbourne, and being a part of a restaurant group that truly valued its employees and created numerous pathways for their growth and development that sowed the seed for one day operating her own venue. Bec originally hails from Perth, however the decision to adopt husband brenton’s hometown of bunbury as her own she considers one of her best, and where she hopes to see her kids (and her business) grow.
