The objective of the Watervale Hotel kitchen is to enhance the flavour of our fresh produce.

When produce does not find its way immediately to a plate it is processed in ways that lock in the freshness – freezing as sorbet or ice-cream; pickles or preserves; house made stock, sauces and dressings; or dehydrating – so that these components can later be introduced into the menu design.

Its not only Penobscot Farm produce that comes in fresh. We have amazing relationships with other great suppliers. Greenslades who supply us chicken are one. Without going into detail the chicken could not come any fresher, or go through less hands.