Local restaurants among best in the country

The restaurants were two of only three in North East Victoria to be featured, with Beechworth’s Provenance receiving a two-hat rating for the tenth consecutive year in what was the Guide’s third annual national edition, with hats and awards bestowed on the best eateries across the country.

Owner and winemaker at Jones Winery, Mandy Jones, said she was incredibly pleased to receive a score of 14 out of 20 in the Guide.

“I’m particularly proud because there’s only three places in North East Victoria to make the Good Food Guide in 2020,” she told The Free Press

“We didn’t get a hat, but we got a really good score and it narrows us down to being one of the best 500 restaurants in Australia. That is no easy feat for a little place in Rutherglen.

“It’s a Guide that foodies take seriously so it’s nice to be included on that front.”

Ms Jones compliments seasoned head chef, Briony Bradford, who has been at the helm for almost two years, as one of the key lynchpins for the restaurant’s success.

The 30-year-old chef amicably fits the restaurants French country kitchen style, due to her endearment towards the cuisine after having worked in French restaurants across the world.

“I’ve been lucky enough to have moved around a lot and worked under some very highly regarded French chefs,” Ms Bradford said.

“After working in France as well, I just fell in love with the food.”

Briony has worked under Michelin star chefs Claude Bosi at Hibiscus and AndreGarret at Galvin at Windows in London; and Paul Cooper at Bishop Sessa, Ross Lusted at The Bridge Room, Grant King at Gastro Park and Brent Savage at The Bentley Restaurant and Bar in Sydney – all esteemed chefs that have an affinity for French cuisine.

The seasoned chef has spent 16-year’s in the industry and had long been eyeing a return to the country before she joined the kitchen at Jones Winery Restaurant.

“I grew up in Albury, where I also started my career, so I’ve always wanted to return to the country after learning overseas and in the major cities,” she said.

“One thing that you don’t get in the cities is working with local producers. Here I get to go to the farms, pick my veg, picky my fruit and go and talk to the farmers and try and source everything as locally as possible.

“I love that connection.”

Terrace Restaurant and head chef Simon Arkless have proved to be a stalwart in the region, after netting a seventh consecutive one-hat rating when the Good Food Guide 2020 awards were announced earlier this month, scoring them a 15/20. 

All Saints Estate chief executive Eliza Brown said she was incredibly proud of the significant achievement.

“It’s an amazing effort by the talented team at the Terrace. We are always nervous before the score comes out and it’s always a great feeling of pride when it happens. But we cannot rest on our laurels, you always have to improve and learn,” she told The Free Press.

Influenced largely by his European (English) heritage and fresh seasonal estate grown produce, Simon Arkless has helped put a stamp on the culinary landscape of the Rutherglen Wine Region since taking over as head chef at Terrace in 2012. 

Ms Brown said it’s largely thanks to Simon’s constantly evolving menu that the restaurant has been able to sustain this level of success.

“I think having a leader like Simon in the kitchen that doesn’t comprise on produce quality and the fine details helps achieve this success. 

“He is a very modest chef and I think his food reflects his creativity and passion. He also creates a very good team around him who are inspired by his cooking and good humour.

“Simon is consistently changing the menu, he’s always exploring new ideas and I think the customers like to be able to enjoy his new dishes on a regular basis without getting bored.”