Head Chef, The Australian Hotel & Brewery

Luke Lashford


Visiting the growers markets in Castle Hill for the first time


Coolong Park, Castle Hill - great for kicking a ball around


My cup of tea in the morning, listening to good music while in the garden, and a cold beer in the afternoon

Head Chef Luke Lashford’s broad experience ranges from 5-Star hotels — including managing kitchen operations at Sheraton on the Park — to working at restaurants such as Banjo Paterson’s Cottage Restaurant, Oliveto and Rocket Restaurant.  And while his culinary pedigree is impressive, it doesn’t mean he isn’t one to believe in the charm of simple food done well, especially when it comes to comprising a menu of family favourites at The Australian Hotel & Brewery.

1. How do you approach food?

It’s about creating an experience and keeping it fresh. You can’t fault it.

2. What are some key components that go into creating a ‘family favourite’ dish? 

A family favourite dish evokes memories from your childhood. It’s a taste that reminds you of the great times shared with your family. It makes your day when you sit down to eat it. Creating a family favourite needs to tap into those memories.

3. What do you strive to do with your menu? 

I want to create a menu that allows everyone to pick and choose, to create their own lunch when they’re with their family – the luxury of dining out is choice!

4. One dish you can’t live without?

I love a bit of braised rabbit ragu topped with gremolata.

5. What other experience do you have with hospitality?

I have extensive functions and catering experience, including being a part of the award-winning Icon Event Catering team when they won Corporate Caterer of the Year at the Restaurant and Catering Australia Awards for Excellence.


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