Lancemore Nabs Two Top Chefs

Joseph's Restaurant - Mansion Hotel
Joseph's Restaurant - Mansion Hotel

Lancemore Lindenderry Red Hill and Lancemore Mansion Hotel & Spa have nabbed accomplished chefs Adam Beckett and David Green to revolutionise the hotels’ restaurants

Hotel group Lancemore has welcomed another revered chef to its culinary line-up, after securing Adam Beckett as Executive Chef of The Dining Room at Lancemore Lindenderry Red Hill earlier this year. David Green, who was recruited from Lake House Daylesford last year, will now also steer the direction of Joseph’s Restaurant at Lancemore Mansion Hotel as Executive Chef.

Beckett previously worked for multiple Michelin-starred UK restaurants and the 3-hatted Quay in Sydney; and was Sous Chef of  Vue de Monde in Melbourne and Head Chef at Paringa Estate.

“After seeing the recently reimagined space, I knew Lancemore Lindenderry Red Hill was something very special on the Peninsula,” he said. “It’s a really exciting time for The Dining Room and I’m thrilled to be a part of such a passionate team with freedom across several menus.”

The Dining Room’s new menu showcases comforting dishes such as Western Plains Pork Belly with persimmon, pine nuts and crackling, Charred ‘Mandagery Creek’ Venison Rump atop a pickled beetroot, goats curd and mushroom gills jus and an indulgent Eton Mess & Eucalyptus Sorbet with vanilla custard, finger lime, and kaffir lime meringue for dessert.

At Lancemore Mansion Hotel in Victoria,  Executive Chef David Green, accompanied by a leading team of hospitality professionals from Lake House Daylesford, is bringing a new energy to one of the grandest hotels in Australia.

Regarding what is in store for Joseph’s Restaurant, Green said, “The rich pastoral history of Lancemore Mansion Hotel is an inspiration to be a part of and there is a real sense of excitement, possibility, passion, and creativity amongst the team as we work to redefine Joseph’s.”

Adopting philosophies from his training at One, Two and Three Michelin starred restaurants in Europe, Green aims to continue the traditions of grand European hotels at the iconic 1870s estate. Some of these traditions include the use of game and wild foods, making fresh in-house produce, bread making, pickling, bottling and preserving.

On Joseph’s new four- or six-course tasting menu you’ll find Raw Robbins Island Tasmanian Wagyu aged in beeswax, fermented shitake, daikon, kombu and mushroom ketchup and Local Barramundi atop Jersey royal potatoes, quail egg, black olive, scampi anglaise and oliveplant. The highlight, ‘The Apple’, a decadent white chocolate and apple mousse, with wild muntries and burre noisette crumb for dessert.

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