At this year’s Australian Good Food and Travel Guide Chef Hat awards, Spicers Retreats’ gourmet credentials have shone through, with four properties awarded prestigious Chef Hats.
Of the 87 Chef Hats awarded in Queensland, both The Long Apron at Spicers Clovelly Estate and The Tamarind at Spicers Tamarind Retreat and The Peak Restaurant at Spicers Peak Lodge impressively achieved a two hat status, whilst the newly launched Homage Restaurant at Spicers Hidden Vale was awarded one hat.
Executive Chefs; Cameron Matthews of The Long Apron, Rory Thorpe of The Tamarind, Ash Martin of Homage and Doug Innes-Will of The Peak Restaurant are passionately committed to providing an exceptional dining experience for their guests, striving to make each property a ‘restaurant with rooms.’ In line with the awards criteria, they consistently focus on ingredients, taste, presentation, technique, value and consistency.
‘Spicers restaurants are passionate about showcasing Australia’s best regional produce and bringing fine dining to regional areas across Queensland and New South Wales. All of the awarded restaurants are located in stunning regional pockets of Queensland and work closely with local suppliers to create an authentic, sustainable and exceptional ‘farm to fork’ experience.”
David Assef, Managing Director of Spicers Retreats
“As Spicers continues to strive for culinary excellence, our suppliers and sustainability will remain a priority as we endeavour to support Australian farmers and preserve our natural environment. This year we look forward to extending our culinary offerings to our newest property, Sangoma Retreat, and increasing each property’s self-sufficiency,” David concludes.
Have you experienced Spicers Retreat’s gourmet food?
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