Ethical and sustainable dining is at the forefront of the $2.5 million refurbishment at The Sebel Kirkton Park in the Hunter Valley.
The Sebel Kirkton Park has launched a new eco-friendly ‘Farm. Forage. Graze.’ initiative that will see the 28-hectare property rear its own poultry, beef, pork and yabbies and source seasonal produce from the local region. The restaurant will offer grazing-style, paddock-to-plate cuisine along with allowing delegates the opportunity to forage for produce, collect fresh eggs at breakfast and learn about how their food is prepared in on-site kitchen classes.
The ethical focus accompanies the complete transformation of the 4.5 star Pokolbin property by Sydney’s renowned interior designer Greg Natale. A makeover of all 70 guests rooms, new restaurant, wine lounge, bar and lobby will set a new benchmark for luxury in the Hunter Valley’s booming MICE market.
“The new-look Sebel Kirkton Park adds a rich, new dimension to the delegate experience in the Hunter Valley,” said Altogether Perfect executive, Danny Eather, who is also a marketing executive for the Hunter Valley Wine and Tourism Association.
“The Sebel Kirkton Park’s new initiative to bring farmers and foodies closer together also offers MICE groups unique experiences that intimately showcase the premium produce of the Hunter Valley.”
The hotel offers conference facilities for 12-300 guests for intimate boutique events or exclusive use privacy. The surrounding grounds can also be used for open-air, picnic style meetings with on-site, pop-up wine tastings on offer too.
Kirkton Park can be accessed by helicopters, and to mark the relaunch of the property, a minimum spend of $30,000 for conferences booked this year will see every delegate enjoy a scenic helicopter ride over the beautiful Hunter Valley.
The refurbishment will be unveiled in April, and has already been welcomed as a huge boost for the conference market with the aim of luring more corporate travellers to the Hunter Valley, Newcastle and Port Stephens.
