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CENTENNIAL ROAD, BOWRAL
RESTAURANT & STUMPS CAFE
Robin Murray is Centennial Vineyards
Restaurant owner and executive chef. His
provenance is from a family that has a
tradition in the Hotelier Industry in Scotland,
going back several generations. He trained
at the internationally renowned Caledonian
Hotel (the "Grand Dame of Edinburgh") and
the Gleneagles Hotel ("The Palace in the
Glen") in Scotland.
Before arriving in Australia he was chef
operator at the Murray family owned and
operated Mansefield House Hotel. On his
arrival in Australia, he held executive
positions with the Windsor Hotel and the
Sofitel Hotel in Melbourne before starting up
in the Highlands in the Centennial Vineyards
Robin and his wife Mandy are now in their
ninth year of operation at the restaurant.
"Not only are we an a la carte restaurant,
we also offer traditional high tea Monday to
Friday. We have seen our wedding side of
things expand from fifteen weddings in our
first year to seventy and getting stronger."
"Our point of difference is we tailor make
menus for our clients with a focus on local
produce. If you come to the Highlands, why not
give your guests a Snapshot of the Highlands."
Mark Stone is a chef patissier with
extensive experience in the UK, France and
Australia at some of the finest international
establishments including the Savoy Hotel,
Marco Pierre White's Les Saveurs
Restaurant and Bluebird on the Kings Road
In Australia his expertise has left a mark on
Sydney's Bilsons, Bennelong, Wild Fire and
Est. He has worked as a food stylist on movie
sets and implemented HACCP programs for
the Qantas vendor assurance program.
Mr Stone has also demonstrated the haute
couture of pastry by working with the
renowned French cuisine brand Lenotre,
spending three months in Paris earning the
accreditation to then reproduce the brand's
exceptional signature creations around
Australia. He is currently the only Australian
Chef to hold this esteemed qualification.
His passion for his craft and commitmentto
local produce has seen Mark open his own
Patisserie Company in Marrickville, Sydney.
Our first boutique patisserie will open in the
OLD HUME HIGHWAY, BERRIMA
Richard Kemp, Eschalot Restaurant
owner and executive chef was born in
Sydney, but takes his culinary inspiration
and philosophy from his European heritage
with simple, fresh local produce, "handled-
with respect and served with beautiful
wine, friends and laughter."
Influenced in his early years by Anthony
Mussara, Serge Dansereau and Peter
Doyle, Mr Kemp's travels took him to
Canada for 10 years. There he embraced
the regional food movement in the mid
1990s. From British Columbia to Prince
Edward Wand and the Okanagan Valley,
he fine-tuned his culinary skills in small
fine dining restaurants, hotels and also
as product development chef for a
14-location chain restaurant.
On his return to Australia, Eschalot was
born and continues to be a must visit
restaurant situated in one of the Southern
Highlands marquis buildings.
Eschalot has been fortunate to receive
numerous industry awards as well as a
coveted SMH Good Food Guide Hat for
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