This beloved culinary maestro, often referred to as the ‘Pub Whisperer’, began his tenure at The Vale during the autumn season and has now decided to continue delighting guests with his rustic, produce-focused ‘pub grub’ through the upcoming months.
Paul Wilson, who traded the serene Mornington Peninsula for the picturesque Fleurieu Peninsula, initially stepped in to cover for resident head chef Glenn Worrall, who was taking a well-deserved break after a bustling summer. Wilson’s arrival brought with it a fresh autumn menu that quickly became a hit, featuring innovative twists on pub classics, all while celebrating local produce.
“I’ve been visiting Adelaide and its stunning surrounds for years since moving from the UK to Australia about 25 years ago,” says Wilson. “Being British, I grew up in pubs and I know how important ‘the local’ is to the community it serves. I couldn’t be more stoked to have been handed the reins at one of the most loved and awarded regional pubs in the state.”
Wilson’s experience, which includes prestigious stints at Icebergs in Bondi Beach and the Botanical Hotel in South Yarra, has earned him a reputation for redefining pub dining. His new menu at The Vale offers tempting dishes such as Schnitzel and Parmigiana, handmade pies, rockstar burgers, and dry-aged, grass-fed SA Black Angus steaks. Seafood lovers are also in for a treat with local sustainable options like Coorong mullet, alongside reimagined British classics like spiced Scotch egg and cheesy Welsh rarebit.
Paul’s residency comes on the heels of extensive restorations and renovations at The Vale, which included reviving historic features and expanding the alfresco deck area overlooking Tintara Winery’s heritage-listed trees and garden. This transformation has set the stage for a remarkable dining experience that blends historical charm with modern culinary excellence.
208 Main Road, McLaren Vale
