The man behind the menus
Hentley Farm's executive chef Lachlan Colwill's credentials are impressive. A Barossa boy originally he has worked in Salters and 1918, and trained at top restaurants around the world. In his four years at Adelaide's dining institution, The Manse, he guided it to new heights, being awarded the Best Fine Dining Restaurant three years running (from 2008-2010), as well as the Best Restaurant and Best Chef awards in 2010 in the SA Restaurant and Catering awards. And in 2009 his personal talent was put beyond question when he won the national La Chaine des Rotisseurs Chef Competition, went on to represent Australia in the international competition in New York, and placed third in the world.
But Lachlan is happy to be returning to the Barossa Valley with a new vision:
"Heading up a kitchen that will be a continuous think tank of ideas in food, connecting with the guests that visit Hentley Farm, and being part of a team that strives for excellence in every aspect, from vineyard to wine to food to experiences. Joining Hentley Farm has provided an opportunity to also focus on other areas in food such as farming and foraging on the Hentley Farm site which is already a great source of inspiration as a chef, and to create a dining experience that is unique to the region."