When chef Matthew Kemp quit Sydney for northern NSW last year he had enough awards in his kitbag to incur excess baggage fees.

Despite recently adding another Good Food Guide chef's hat to his collection at The Byron at Byron, Kemp is departing the venue at the end of the month, saying he relocated for more life balance.

"I didn't move away to disappear, but I didn't do it to have the pressure of hats and keeping them," he says.

So, Kemp is swapping the pressure of Byron Bay for the Kingscliff Beach Bowls Club, where he'll land in December as executive chef.

"There are only so many people playing bowls. That's no disrespect, but bowling clubs know they have to up their food offering. I'm not going to put 15 things on the plate, but you can have a bit more fun with the food," he adds. The bowlo is closer to Kemp's home in Pottsville.

The town (population 6704) is about to be placed on the culinary map. Last month Good Food reported Paper Daisy chef Ben Devlin was opening his own venue, Pipit Restaurant, in Pottsville next year.