A True Family Hotel.
When you are made to feel welcome and your patronage appreciated, then you know you are more than likely to return for another great experience.
The Macumber family at the Brougham Arms know there is a huge amount of time and effort that goes into making you feel so special, like the food, ambience, drinks selection and a host of other traditional pub ‘experiences’. There’s no doubt 2015 has been their year, with the Brougham Arms Hotel’s recent stellar success in the Golden Plate Awards.
The top wins read like a roll call of excellence –
2015 Golden Plate Awards
State Winner 2015 Best Hotel
The Brougham Arms Bendigo
Best Hotel Regional Winner
The Brougham Arms
Hotel dining: Highly commended
Garuda International Best Chef
Regional Winner – Greg Egan
The Brougham Arms
Scott and Luke say they were thrilled to be recognised by the industry and their peers and today they are busy managing the growth that comes from the win. Scott said it is great staff working as a team that is one of the secrets to their success, and while they knew this was the way to satisfy and entice their customers week in and week out, when they were recognised with the Golden Plate Awards recently they were dumbfounded with the Best Hotel in the state win. “It’s the first time in 12 years a hotel has won,” Scott said. “Winning these awards attracts a lot of new customers who love the food and as a result we have lots of repeat customers. For the past two years this has kept us at capacity seven nights a week,” he said.
What the judges said
“They say you can’t be all things to all people, but the Broughie manages to do just that and skilfully walks the line, offering traditional pub fare to satisfy the faithful as well as innovative cuisine to satisfy discerning foodies on the hunt for their next thrill.
“Head chef Greg Egan’s passion and commitment to excellence is evident in his eclectic menu that draws on Asian, Middle Eastern and Mediterranean influences.
“The standard of cooking is exceptional, the decor tasteful and the service attentive and professional.
“Add to this mix excellent value, with a fine dining experience at pub prices, and you have a winning combination.
“The only problem you will encounter is deciding what to order! The only remedy is to return again…and again.”
For Luke it is an exciting time in the growth of the hotel. He says the addition of the tapas room at the front of the hotel has been a big success.
“The Broughie is an ongoing project. We have plenty of room for extensions and renovations to update and expand the floor space when we need to,” he adds.