It’s been winter party month at Islington this July just past. Snow glistening atop Mt Wellington and fabulous food, fires and fun inside the home. And what better way to enjoy that to book out the entire hotel and enjoy it as your very own.
First we had a 60th birthday weekend with the family gathering together and taking the whole place for the celebration. Everyone enjoyed their time around the fire, having big breakfasts together and the fantastic birthday dinner for which we filled the conservatory with balloons.
The next was Susie Loudan’s 50th birthday celebration. Susie filled the house with 19 of her closest friends to celebrate this milestone with her and they certainly enjoyed their time in Hobart! Each day was planned around the meals the group would have and they visited some of our personal favourites. Dinner the first night was at Piccalilly, lunch the next day at Flathead and onto Smolt for dinner that night. In between meals there was lots of antique shopping, exploring, a trip up Mount Wellington to see the snow and a visit to Salamanca market. Dinner on the final night of Susie’s birthday weekend was extra special-21 people in the Islington library to eat Chef Luke’s last dinner (of this sojourn at the hotel) at Islington. Somehow there was still time for lunch at Meadowbank before planes back to the mainland.
We put the hotel back together, bade a sad farewell to Luke (whom we think we’ll coax back behind the stoves for a couple of special dinners upon his return from Copenhagen). We’ve specially requested that he learn the secret of one of Noma’s signature dishes, Potatoes in a Field
When you next visit you will see the changes at Islington. Some new art, new décor in the conservatory plus a spot of sprucing up and art hanging to have the hotel looking extra special for spring and summer.
With spring in the air and blossoms on the trees we welcome our new chef, David Flukes to the hotel. David is originally from Tasmania and like many young chefs left his home state to travel the world and spend some time on the mainland. He returns to Hobart bringing new skills and ideas to match the produce of the state. David trained at the Henry Jones Art Hotel and spent time there after he qualified as well as working at Morilla Estate Winery before travelling extensively overseas. He is very passionate about sourdough bread and his time at the acclaimed Acme Bakery in Berkeley California honed his skills. The kitchen at Islington is now filled with the smells of freshly baked bread. David carries on the organic, local, small producer focus that we were so fortunate to develop and hone with Luke. Have a look at David’s first menu and book a night or a weekend away to come down, enjoy Tasmania in the early spring and eat some fantastic food.
www.piccalilly.com.au
www.meadowbankwines.com.au
www.noma.dk
www.moorilla.com.au
www.ferrybuildingmarketplace.com/acme_bread_company.php
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