When Mansfield left his home state of Queensland to take on the head chef role at Restaurant Botanica a year ago his philosophy was a simple one: fine dining without the fuss.

"My food is at a fine dining level but has more of a homely feel," he told Food & Wine. "It's food that people can relate to but can't cook at home."

One of eight restaurants in the Spicers Retreats stable, Restaurant Botanica is at Spicers Vineyard Estate on Hermitage Road at Pokolbin. Mansfield previously worked under executive chef Cameron Matthews at The Long Apron at Spicers Clovelly Estate on the Sunshine Coast. He started his culinary journey at E'cco Bistro, moved to London to work with Michelin-starred chef Jason Atherton at City Social, worked his way around Europe and the US and returned home to open a popular gastropub in Toowoomba called The Office.

Restaurant Botanica is Mansfield's first official head chef role and he's loving every minute of it. Part of his job is making connections with producers and farmers and, in turn, showcasing the best the region has to offer on his seasonal menu. He tries to source as much as possible from within a 100-kilometre radius of the restaurant and makes particular mention of Wollombi Road Providore, Newcastle Greens and Little Hill Farm.

Restaurant Botanica's kitchen garden is growing but is still, he says, a work in progress.

Each restaurant under the Spicers umbrella is run by a head chef entrusted to put his or her individual stamp on the menu. Mansfield's "fine dining without the fuss" approach is underpinned by his classical training.

"I guess my style of cooking would be modern European using Australian ingredients," he said.

"Right now I'm loving the 48-hour-cooked short rib. We cook it in onion juice and buttermilk which helps break down the enzyme in the muscle and it comes out lovely and pink. This dish is a true reflection of who I am and my style of cooking. It's cooked over charcoal and has earthy, homely flavours."

At the upcoming Chefs in the Vines dinner at Spicers Guesthouse on July 13, all eight Spicers head chefs will take over Eremo Restaurant's kitchen and create an eight-course Italian feast for guests. Mansfield has been tasked with the entree.

"The brief was to do an Italian dish but in your own style. My entree will be smoked octopus salami with buttermilk and pickled rhurbarb, with finger limes from the garden," he said. "Each chef will explain the dish to diners and it's a good chance for all of us to get together and feed off each other's energy."

So, how is he fitting in as the new kid on the block in the Valley? "I reckon people know me as the big guy with the beard who's always happy. I love my work and I'm super passionate about it and I think that rubs off on other people. I'm always up for a laugh."

Restaurant Botanica is hosting the Tyrrell's Winemakers Dinner this Saturday, July 6.