After 28 years in the industry, Hamish Hames has accumulated a wealth of experience. His career kicked off in a prestigious 3 hat Italian fine dining establishment in Melbourne.

Hamish has made significant contributions to esteemed venues such as the Sawyers Arms Tavern, Elephant and Castle Hotel, Café Distasio, Werribee Mansion Hotel, and Universita Restaurant.

Additionally, he has owned and operated two successful restaurants, Bolzano Restaurant in Ocean Grove and Bouchon at Bellarine Estate Winery.

Hamish is skilled in a wide array of cuisines and is now the Executive Chef at Scotchmans Hill, where he has been instrumental in steering the culinary direction. Embracing the opportunity to unleash his creativity, he finds joy in working with a supportive team at Scotchmans Hill. Hamish leans on his extensive European cookery expertise, which has become his signature in the local culinary scene.

Hamish shares the kitchen with his old friend Sous Chef Kaspar Carr-Howard. Kaspar also has a wealth of experience in the industry having run many well known local establishments. Through their collaboration, Scotchmans Hill Restaurant has been put on the map as a premier dining destination.

Meet Ruth, our Venue and Events Manager, alongside Jacqui and Ladawan, the warm and welcoming faces of Scotchmans Hill Restaurant.

Ruth brings over 40 years of expertise in hospitality and event management, with a proven ability to create seamless, memorable events. Her professionalism was shaped by years working in 5 star hotels and Ansett Airlines, and she has managed top venues like the Torquay Hotel and Royal Geelong Yacht Club. As the former owner of Occasional Foods, Ruth catered for everything from intimate gatherings to grand weddings. With an Advanced Diploma in Hospitality and Event Management, Ruth ensures every event at Scotchmans Hill is delivered with precision and care.

Jacqui and Ladawan share this passion, providing exceptional
service with attention to detail, making every visit to Scotchmans Hill a truly unforgettable experience.

Flinders + Co. is a premium meat supplier, production and distribution company.

We’re also a Victorian family company with farming roots.

But we aren’t just butchers; we are chefs, growers, meat merchants, drivers, packers and business professionals, bridging the gap between farm to kitchen. Dedicated to supporting Australian chefs, restaurants and venues –  for the love of meat.

For generations the O'Connor family has been sourcing the finest quality beef from Gippsland, grazing on what is undeniably Australia's most prized pastures for producing premium beef.

Entirely free-range, and raised on Gippsland's crisp fresh air, pristine water and nutrient-rich pure pastures without any artificial hormones or antibiotics. O’Connor beef is the best Angus and Hereford cattle breeds.

Bass Strait is the ferocious stretch of ocean that separates mainland Australia from Tasmania. Antarctic driven swells are magnified in the strait, creating powerful, wild storm waves. It is twice as wide, and twice as rough as the English channel.

It is this wild stretch of sea that lends the term “Roaring Forties”.

And within these Roaring Forties are some of the most famous and legendary lamb producing regions in the world.

The cleanest air in the world blows over the pastures here. The lush grass grows year round.

They nourish British and European breed lambs, renowned for the delicate and special flavour of their meat.

This is Lamb Like No Other.

The Vintage Beef Co. is about turning our notion of what quality means on it's head. Older animals, when treated and aged correctly, can produce some of the most amazing flavoured beef in the world.Our beef comes from animals aged at least 60 months - more than twice the age of regular cattle. Some, like the Robbins Island Vintage cattle, are up to 20 years of age. The result is a beef eating experience like no other.

Paroo Kangaroo originated in the Paroo Darling region in Far West NSW, an area known for its mostly untouched land and abundance of native vegetation. Paroo Kangaroo is sourced from only the finest wild game kangaroos from specific regions that now also include four premium sourcing regions.

Elbow Valley Beef has become synonymous with the supply of luxurious high end wagyu in company owned brands including Sir Harry. The Sir Harry Wagyu herd is raised in Elbow Valley, a farm that covers over 4,000 hectares in Northern New South Wales and the Southern Downs of Queensland.

What sets Sir Harry Wagyu apart: 

1. The remarkable introduction of a local horticultural citrus by-product in the feeding process.

2. The commitment to improving animal welfare and housing through innovative methods.

3. The history behind Boer War hero Sir George (Harry) Chauvel.

4. Quality of the Wagyu that has been carefully cared for in a stress-free environment.

One of the oldest and best seafood suppliers in Victoria, supplying us with the freshest wild caught and farmed seafood.

Daily market runs, nothing is too much trouble to source, biggest and best wholesaler in Geelong.

Artisan smallgoods, cheese, vinegars, oils and pastas.

A Geelong institution servicing the restaurant industry for 35 years, providing top quality game meats, beef, chicken and smallgoods to us.

Game meats, smallgoods, poultry