Taralga's The Argyle Inn has been awarded a hat in the Good Food Guide award as one of a number of regional restaurants to have been recognised for excellence in food.
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“It is really satisfying to be recognised and we are offering something a bit unique and special,” said proprietor Hugh Wennerbom.
The restaurant and country public house in the 143-year-old country inn opened in November last year after extensive restorations.
“I’m proud of what we offer and the team, we employ lots of kids in the town, and one will start an apprenticeship in the kitchen this year,” Mr Wennerbom said.
“We do a lot of cooking on the fire pit outside, and work with local farmers, because of the quality of the product, as well as our own produce.”
The development we are seeing in the industry allows us to tap into the growing desire for quality, regional produce.
- Andrew Warren, Upper Lachlan Shire tourism manager.
Head chef Brendan Gradidge previously worked in Bentley and Esquire. In the kitchen, he is joined by Hunter Carlberg and Tahlia Collins; Sebastian Ruiz as restaurant manager; and partner Anais Mary Savery helps run front of house.
“He was my farmhand for two years, and they helped me get the place open,” said Mr Wennerbom.
“The Upper Lachlan Tourist Association offers a massive congratulations to Hugh Wennerbom and the team at The Argyle Inn,” said Andrew Warren, Upper Lachlan Shire tourism manager.
“Achieving a Good Food Guide Hat in their first year of operation is a magnificent achievement, and a testament to the commitment they have for great food… that let’s the quality of the produce shine.
“The Upper Lachlan has a long history of producing top quality beef, lamb, and potatoes.
“As the region develops and the possibilities of the soils are explored we are seeing an amazing array of products grown, from award-winning olives to quality alpaca meat, from free-range eggs to amazing wine grapes.
“It is very pleasing to see the chefs and foodies of the region embracing local produce, and, having it available on everything from contemporary restaurant menus to relaxed grazing platters – and we know there is much more yet to come with local beer production not far away.
“The development we are seeing in the industry allows us to tap into the growing desire for quality, regional produce.
“We have some amazing product to showcase and are looking forward to many more visitors coming to enjoy the offerings,” said Andrew Warren, Tourism Manager.
