Call in to the Cambrian

Vicki Harrington | Bendigo Weekly | 03-Feb-2012

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GOOD FEEDBACK: Andy Carswell at the Cambrian. Photo: VICKI HARRINGTON
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The Cambrian Hotel in Arnold Street has undergone some major changes recently.
Externally, a new verandah has been added to return the hotel to its former heritage glory and a month ago, brothers Adam and Andy Carswell took over the dining room.
Both men are Bendigo-born, Adam is the behind-the-scenes business manager and Andy is the chef and dining room manager.
Andy’s career in hospitality was not what he envisaged when he left school.
While studying at university for a engineering science degree, he decided to take a year off and quickly secured a job at the Sails in the Desert Hotel at Ayers Rock.
After a very short time there he was severely bitten by the food bug and decided it was food science he was really interested in.
Since then Andy has worked under some of Australia’s leading chefs in many fine dining establishments from a top French patisserie in Melbourne to a seafood restarant in Cairns and many others in between.
He was most recently head chef at Julianna’s opposite Lake Weeroona and prior to that at the Redesdale Hotel.
The dining room at The Cambrian was modernised 12 months ago and combined with the beer garden can seat about 70 diners.
It’s family-friendly with an open kitchen,  Andy enjoys interacting directly with his patrons and hearing their comments.
“So far the feedback has been excellent,” he said.
“ I like to keep the menu simple and concentrate on serving really good quality using as much local produce as possible,”Andy said.
He is meticulous about presentation both in the dining room and on the plate, instead of flowers each table is decorated with a little pot of micro herbs, and yes, they are edible.
“I’ve worked with some great chefs with very high standards and I learnt from them,” he said.
The Cambrian is open for lunch and dinner from Tuesday to Sunday.
– Vicki Harrington
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