Hentley Farm's executive chef Lachlan Colwill's credentials are impressive. A Barossa boy originally, his career choice and passion took him to train at fine dining luxury restaurants around the world and within his home state. 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. In 2009, his personal talent was put beyond question when he won the national La Chaine des Rotisseurs Chef Competition, and went on to represent Australia in the international competition in New York placing third in the world.
Despite Lachlan’s incredible international achievements, he was happy to return home 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."