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Lancemore appoint David Green to oversee a new culinary direction at Mansion Hotel & secure Adam Beckett at Lindenderry Red Hill

June 6, 2019 Appointments / Movers & Shakers No Comments Email Email

Award winning boutique hotel group Lancemore is thrilled to welcome yet another revered chef to its culinary line-up, after securing Adam Beckett (Paringa Estate, Vue de Monde, Quay) to head The Dining Room at Lancemore Lindenderry Red Hill and appointing the group’s Executive Chef, David Green (recruited from Lake House Daylesford in an industry coup last year) to oversee an exciting new direction of Joseph’s Restaurant at Lancemore Mansion Hotel.

Joseph’s Restaurant

Lancemore Mansion Hotel

Executive Chef David Green is accompanied by a leading team of hospitality professionals (Lake House Daylesford), bringing a new energy to one of the grandest hotels in Australia. Of the new chapter, he 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 – such as the use of game and wild foods, making fresh in-house produce, bread making, pickling, bottling and preserving.

“From picking organic vegetables and fruits in the Heritage Gardens, to wandering through the arches of the Historic Mansion, the estate is a truly wondrous place and I hope to bring those influences to the plate in an elegant and whimsical way,” he said.

On Joseph’s new 4 or 6 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.

Prior to David Green’s success overseeing a new direction for The Dining Room at Lancemore Lindenderry Red Hill,  he spent the last thirteen years at Lake House Daylesford awarded Two Hats under his helm and working in Europe at One, Two and Three Michelin starred restaurants, including the hotels and restaurants of the Roux brothers, Albert and Michael, who held Two and three Michelin stars between them.

View the new menu and reserve your place in Joseph’s Restaurant:

The Dining Room

Lancemore Lindenderry Red Hill

After working at numerous Michelin starred UK restaurants, the 3 hatted Quay in Sydney, as Sous Chef at celebrated Melbourne restaurant Vue de Monde most recently as Head Chef at Paringa Estate on the Mornington Peninsula that received a hat under his helm, Lancemore Lindenderry Red Hill is delighted to welcome Adam Beckett as Executive Chef.

Beckett is accompanied by winemaker Barnaby Flanders at the helm of 5-star Halliday rated Lindenderry Wine and a leading team of hospitality professionals offering warm and informed service (Ten Minutes by Tractor, Montalto, Point Leo Estate). Enthusiastic about his new role, Beckett said, “After seeing the recently reimagined space, I knew Lancemore Lindenderry Red Hill was something very special on the Peninsula. 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.”

Echoing the informal elegance and warm, regional character of The Dining Room, recently refurbished by awarded design studio Hecker Guthrie, Beckett says, “it’s a relaxed approach to fine dining, drawing inspiration from the large open grounds and abundance of locally-sourced seasonal ingredients on the Mornington Peninsula and infusing them with a fun and creative flair”.

The flavour of the natural ingredients shines through on the new autumn menu, with 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, kaffir lime meringue for dessert.

Adam Beckett grew up in the rural town of Cardigan in Wales, starting his career working under the Two Michelin star chef Martin Blunos who spurred his passion for fine dining, followed by 7 years refining his techniques at the Michelin starred Atlantic Hotel Jersey and Lords of the Manor. The pull of warmer weather saw him relocate to Australia in a fateful move that reconnected him with his childhood sweetheart, who had moved with her family at age 17. Now married, they call Victoria home.

View the menu and reserve your place in The Dining Room:

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