FIVE years ago John Perry and Ashley Matthews bought an old dilapidated hotel 22kms out of York with a plan to restore the hotel and open a restaurant and bed and breakfast.Back then it was just an old run down hotel in the middle of nowhere.This year, that half a decade of hard work on their Greenhills Inn has paid off with a host a awards, prestigious Gold Plate Award for Best Hotel and Tavern Dining from the Australian Caterers Association WA DivisionEven more impressive was the fact that it was the first year Greenhills Inn has entered. It all sounds a bit like a dream and Ashley Matthews agrees Greenhills Inn has surpassed all expectations.“We had a five year plan, but I never imagined we would ever go this far. I guess for the next five we will just keep doing the same thing,” he said.The pair restored the condemned building to its former splendour including stained glass windows and welcoming gardens. Each of the nine double guestrooms is carefully furnished with antiques and artwork to complement the grand architecture of the inn, originally built in 1910.Greenhills chef Todd O’Rourke joined Mr Perry and Mr Matthews just two years ago after moving to the Beverley area. Mr O’Rourke completed his apprenticeship at the Observation hotel in Scarborough. The menu showcases simple, modern, Australian fare with a delicate asian influence. An appreciation of Mr O’Rourke’s simple style has bought people to the inn from all over the state. Diners come from Perth for the weekend or travel from all over the Avon valley and the wheatbelt.In the often fickle hospitality industry, Greenhills has achieved success in both cuisine and accommodation, despite its isolation.In what’s been an outstanding year, Greenhills have also been awarded national winners, in the Australian Hoteliers Association, Hotel Style Accommodation, and were listed as one of the top 100 restaurants in Australian by Mietta’s.
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