A good steak is hard to find but you'll know where to go after The Thoroughbred Hotel Scone took out the "Best Steak" category at the NSW Australian Hotels Awards in Sydney on November 19.
A prestigious achievement in a highly competitive arena, Thoroughbred Hotelier Jack Allen believes it is a coup for the venue and also the town of Scone.
"We're thoroughly rapt because it was against heavy competition statewide and it's been the cornerstone of what we've been focusing on here," Jack said.
"In many ways it's a tribute to my father Peter, The Thoroughbred was his brainchild and he put in so much hard work to make it what it is today, he was in the meat industry for 40 years and put us in contact with high quality beef suppliers."
With a history dating back to the 1800s, The Thoroughbred underwent a major facelift throughout 2016 with the introduction of a gourmet bakery and cafe, dining room, bar, beer garden and 10 beautifully renovated rooms for accommodation.
A major part of the revamp was the focus on upmarket Steakhouse-styled dining.
"We have formed a great team in the kitchen led by head chef Neville Thompson and our very own butcher, Allan Healy, who oversee the ageing process we've implemented for our beef and ensuring our steaks are cut and seasoned perfectly," Jack said.
"We use only Certified Black Angus product - ageing our Rib Eye, Rump and Sirloin cuts for generally around 28-30 days to ensure tenderness and taste.
"It's then up to the process of our head chef Neville Thompson and the team to cook the meat to spec and they do a top job on the char grill.
"Good steaks need to be seasoned, sealed and rested properly, and following Allan and Neville's process we know the right cuts are aged accordingly and on the plate at the right time.
"It's working out really well and we're all rapt to receive this AHA award and it's some great recognition for a lot of hard work."
For more information contact 02 6545 3669.