Home' Snap Shot Magazine : March 2011 Contents snapshot magazine : snapshot.realviewtechnologies.com : march 2011 19
Nat Howell is a contented man.
Having landed the role as chef at the newly
refurbished Prince Albert Inn, he at last feels as if he
has found a home.
With partner Kerrie at home nursing a new addition to
the family - a girl who arrived a mere two weeks ago, Nat
is run off his feet preparing menus, writing wine
lists,contacting local suppliers and arranging functions,
yet he can't wipe the smile off his face.
As a trained chef for 12 years, Nat has worked with
such greats as Luke Mangan at his flagship restaurant
Salt, and cooked at Bistro Lulu, Tabou and Glass
In search of country life, Nat and partner Kerrie headed
to the Southern Highlands to find a place they could call
After a stint running a restaurant in Bowral, they fell in
love with the Southern Highlands and decided this was
where they wanted to find a restaurant they could run,
with the right food and style.
"The atmosphere here is relaxed and friendly, with a
family focus, and everyone here is so friendly. I have a lot
of leeway on the menu to create my own dishes and put
a signature on each plate," Nat said.
The Prince Albert Inn has a grand old country lodge
feel to it, with a cosy bar and lounge area.
A seating capacity for 70 people, makes it
perfect for functions and weddings.
Upstairs there are five beautifully renovated
and appointed rooms for guests who wish to
stay overnight, or simply enjoy the Southern
Assisting Nat in the kitchen is his sous chef,
Nat has perfected well-known dishes and
created slow braised lamb shoulder, which is a
sell-out on the menu.
Other favourites are the duck liver parfait
with grilled sourdough and cherry compote,
or the pork rillette with house-made pickles.
"I love French food, and creating comfort
food but in a lighter style," he said.
"I do a modern take on the old classics
and bring all the goodness of French cooking
to the table, but with an up-to-date feel and l
Nat gets all his seafood fresh on the day and loves
bringing out oysters freshly shucked to order.
Vodka and lime cured salmon with blue swimmer crab
and Enoki mushrooms and the pan roasted Barramundi
are just some of his own creations.
Nat said that every chef should have goals and
something to aim for. This drive and passion is what
keeps him going despite the long hours at work and
helping with the growing family at home.
He is filled with ideas and plans for the future, such as
degustation evenings, and a novel idea to serve the exact
food that Prince Albert might have eaten in his era.
A glance up at the imposing portrait of Prince Albert in
the dining room and you will see a nod of appreciation.
allops, baby corn
WORDS AND IMAGES LINDA LAMBRECHTS
Prince Albert Inn. Open Tuesday to Sunday. Lunch and Dinner
12 midday-3pm. 6pm - close.
Old Hume Highway Braemar. 4889 4898.
Vodka and lime cured
salmon with enoki
Swimmer Crab and
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