SANDALFORD Wines has capped a remarkable year by winning three categories at last night’s Gold Plate Awards.
Its Swan Valley establishment Sandalford Restaurant won best tourism restaurant, best modern Australian and the Fresh Produce Award.
“A huge thank you to Kleenheat and Buy West Eat Best – these industry awards are so important and without sponsorship they wouldn’t exist,” Sandalford chief executive Grant Brinklow said.
Get in front of tomorrow's news for FREE
Journalism for the curious Australian across politics, business, culture and opinion.
READ NOW“We are delighted and proud to have been recognised for our mission to deliver Sandalford’s owners’ vision of consistent, world-class tourism wine experiences.
“I am immensely proud and appreciative of the tireless efforts and hard work of our entire Sandalford crew and particularly our team leaders Andrew Mann, Johnny Kyi and Jenny Hvalgaard. Together, they produce our exemplary service and remarkable menus which feature so much of our state’s superb fresh produce.”
The new Fresh Produce category, supported by the State Government’s Buy West Eat Best program, was open to all Gold Plate finalists.
It was designed to find and reward venues championing fresh, seasonal, local ingredients.
The Gold Plates are the second award trifecta in two weeks for Sandalford Wines, which was inducted into the Hall of Fame at the Perth Airport WA Tourism Awards and also won gold in three categories: tourism winery, tourism restaurant and Chinese tourism.
Also this week, Sandalford’s Jessie Jiang was runner-up in the Australian Women in Wine Awards for best cellar door manager.
The family-owned Sandalford recently opened its new venue, The Estate Room, the first stage of a major expansion and redevelopment at its Swan Valley estate.
“We see capital expenditure to increase our events capacity as essential to the long-term sustainability of our tourism business,” Brinklow said.
“Stage 2, which will see expansions to food and beverage operations, retail space and general customer experiences will soon move from the planning to development phase.”
