Images: Supplied
The Watervale Hotel has done it again. For the third year in a row, LuxLife, a UK’s tourism and travel publication, has crowned this Clare Valley gem the best in the world.
Previously picking up the ‘Best Culinary Experience in the World’ in 2024 and 2023, this year saw the hotspot claim ‘Best Epicurean Experience Hotel & Restaurant’ and ‘Best A La Carte Dining Experience’ in the Travel and Tourism Awards.
It’s yet another global accolade for owners and partners in both life and business, Chef Nicola Palmer and Sommelier Warrick Duthy, whose holistic approach to food, wine and sustainability has transformed the 170-year-old hotel into a world-class dining destination.
“We’ve been pleasantly surprised by the love we’ve been shown by LUXLife Magazine,” says Warrick.
“In 2023 we were named ‘Best Culinary Experience in a Hotel’, and this exposure led to Corporate Livewire awarding us ‘Hotel Restaurant of the Year’.”
“This year, they even changed the description of the award to reflect what we actually do, an Epicurean Experience in a Hotel Restaurant. We feel they’ve really taken notice of what we do, even adopting our language.”
For Warrick and Nicola, the Epicurean philosophy defines everything about Penobscot.
“Culinary simply means cooking or a kitchen experience,” Warrick explains.
“But an epicurean is someone devoted to sensual enjoyment through fine food and drink. For us, an epicurean experience is a sensory journey from farm to plate.”
He says the “experience” element is non-negotiable.
“Simply putting food on a plate is not enough. At Penobscot you interact with the chef preparing your meal, watch the kitchen in full swing, and take part in a Clare Valley wine or gin masterclass as part of your evening. It’s meant to be immersive, intimate and a little bit unexpected.”
Ethics are central to the operation. Penobscot Farm, which supplies the restaurant exclusively, is organic and biodynamic, growing everything from seasonal fruits and nuts to edible leaves and vegetables. All meat is grass-fed and free-range, sourced from regenerative farms, while compostable waste is returned to the soil.
“We even use wild meats like kangaroo, camel and goat as a way to support ecological balance in the outback,” Warrick says.
“Our ethics are not negotiable. Everything we do is about respect for the environment as much as enjoyment for the diner.”
And since first receiving international recognition, the Watervale Hotel has seen a surge in global attention and tourism flowing into South Australia.
“We’ve been blown away by the number of people from overseas who’ve visited because they saw the awards. We’ve had visitors from Luxembourg and Los Angeles plan their entire trip around dining here,” gushes Warrick.
“You might question the rigour of awards across the globe, but there’s no denying the incredible impact they have on South Australian tourism.”
Many travellers now integrate their visit with wider SA adventures, combining their Penobscot dining experience with tours of the Flinders Ranges, the cuttlefish breeding in Whyalla, or wine journeys across the Clare Valley and Eyre Peninsula.
As Warrick puts it, “The Watervale Hotel has become the epicurean gateway to the Flinders Ranges and South Australian adventure holidays.”
For a small town known for its rolling vineyards and quiet charm, the recognition has placed Watervale firmly on the global map.
What: The Watervale Hotel wins ‘Best Epicurean Experience Hotel & Restaurant’ and ‘Best A La Carte Dining Experience’ in Travel and Tourism Awards
Where: LUXLife Magazine
For the Watervale Hotel website and to book your epicurean experience, click here.
For LUXLife Magazine, click here.
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