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We will be updating this section regularly with local Clare Valley Supliers, Chefs, and Hospitality Superstars
Our first hero is Greenslade’s Chickens from Riverton. Greenslade’s are an organic, free range farmer. Greenslade’s only start processing our order when it is taken on a Monday, with delivery on the Tuesday. The plump chicken breasts are the secret behind our amazingly juicy and tender chicken skewers
Just for fun Warrick will be interviewing Clare Winemakers and Producers in the Watervale Front Bar. He will feature all of the wines on the wine list over time, and ask the producers to describe how they made the wines.
FOR much of her life, Nicola Palmer had driven past the Watervale Hotel wishing someone would realise its great potential. One night, she and partner Warrick Duthy went in for dinner and, before leaving, had agreed to buy the place.
The pair now have grand plans for the pub, such as private dining rooms, a bottle store, a revamped beer garden and expanded kitchen facilities, which will be part of a wider hospitality training scheme.
Nicola, the long-time head chef at her family’s Skillogalee Winery, says the first priority has been opening the hotel seven days a week and encouraging local patronage.
“We want to re-engage the community and make them feel they have their local pub back,” she says. “People are loving what we are doing.”
The couple has also bought two nearby properties where they will grow fruit and vegetables for the pub. The farms will be used in “paddock to plate” training that includes experience in the kitchen and wine service.
“We struggle to find staff in the country,” Nicola says, “and we want to encourage young people to get hands-on experience.”
Kevin Mitchell waxes enthusiastic about the Watervale’s plans while enjoying some local wines.
Councillors positively responded to plans for an upgraded Watervale Hotel at the general meeting on Monday, February 19.
Watervale Hotel owner Warrick Duthy presented their plans to Clare and Gilbert Valleys Council and explained the ideas for the upgrades during the next two years.
Mr Duthy told councillors the deputation was an opportunity to share their concept plans.
“It is a beautiful building and has the potential to be a drawcard for the Clare Valley,” Mr Duthy said.
“It’s all a two-year plan, I’m very much sharing with you a two-year vision.”
Concept plans include the full use of the building, private dining areas, outdoor seating, commercial kitchen and a cellar – all with disabled access.
Mr Duthy said the extended kitchen area would prove a positive for training opportunities and allow other businesses to utilise the facilities.
With a range of applications possible for all areas of the pub, it will become a business of opportunity and diversification – benefiting its patrons. “We see that as being a very, very important objective,” Mr Duthy said.
“We want to make sure whatever we do is of really high quality.”