On the up and up

The Free Press (Corowa) - - FRONT PAGE -

Jones Winery Restau­rant has been listed in the re­cently re­leased Aus­tralia Good Food Guide 2019.

It is de­scribed as “rus­tic din­ing on lo­cal pro­duce framed in French tech­nique” in the guide it­self.

The French-cui­sine restau­rant was given 14 out of 20 points, just one point off be­ing awarded a Hat, and is one of only five restau­rants in the north-east that has been listed.

This is a first for Bri­ony Brad­ford, the head chef at Jones Winery Restau­rant, who was hon­oured to be ac­knowl­edged as one of the best chefs in the re­gion.

The Good Food Guide re­viewer vis­ited early this year, not long af­ter Bri­ony had started at the restau­rant, and the dishes and menu con­tinue to im­prove with her pas­sion for us­ing lo­cal, sea­sonal pro­duce.

Jones Winery Restau­rant’s own­ers, sib­lings Arthur and Mandy Jones (a cordon bleu­trained cook her­self), are ab­so­lutely thrilled.

“We strive to of­fer our cus­tomers a sen­sa­tional wine and food ex­pe­ri­ence in a re­laxed, warm and friendly at­mos­phere,” the own­ers said.

“Bri­ony’s ap­proach to the whole over­all din­ing ex­pe­ri­ence, in­cor­po­rat­ing our es­tate grown and pro­duced wines with lo­cal pro­duce does just that!”

In June, Bri­ony was awarded one of top 30 un­der 30 in the hos­pi­tal­ity in­dus­try by Food Ser­vice.

This na­tional Good Food Guide is the num­ber one des­ti­na­tion for cred­i­ble, in­de­pen­dent restau­rant, bar and cafe re­views and the creator of the ‘hat’ sys­tem.

An ex­am­ple to whet ev­ery­one’s taste buds is Bri­ony’s pa­per­bark-roasted rive­rina duck breast with duck sausage, red cab­bage and pome­gran­ate.

Jones Winery Restau­rant is open for lunch on Thurs­day through to Sun­day.

For more in­for­ma­tion please con­tact Mandy Jones on (02) 6032 8496 or mandy.jones@ joneswin­ery.com, or Bri­ony Brad­ford at chef@ joneswin­ery.com.

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