Valley Harvest is a family run restaurant. Bonny & Paul are the proud owners & your hosts. Paul runs the front of house and is extremely attentive in looking after the patrons. Perhaps this care comes from his back ground working as a Site manager/Carpenter. Maybe it is the skills that he had to learn to be a carpenter that allows him to pay so much attention to detail. Paul does & will ensure that all our diners have a wonderful evening.
Bonny is the master of the kitchen. She prides herself in her consistency She spends many hours in the kitchen preparing culinary delights for patrons to enjoy. Bonny cuisine is inventive and hearty at the same time. She strives to give the diners an exciting experience & or a comfortable experience with some old favorites available. Her portions are on the large size. She feels people should get value for money & not walk away hungry.
Bonny learnt to cook & completed her trade certificate in Canberra. She gained valuable experience in some of Canberra’s busiest cafe’s & restaurant’s. All the venues were extremely busy & of a modern Italian nature. This gave Bonny a great grounding for her love of Mediterranean food.
After Bonny completed her apprenticeship she headed abroad. She spent one year in Ireland running a Inn in a small village. And another year in Germany working in two locations. The first was a place in rural Germany called the Kreml. This was a very cool pub & entertainment center that had been built in a old ware house. The result was a beautiful & very trendy venue. The highlight was the time that Bonny spent at the Burg Hohenstein. This is an amazing castle in the hills of Germany. It now operates as a small hotel, restaurant & function center. This was a place were Bonny was able to gain much experience in Wedding functions. Also the location were she made her first Wedding Cake.
After Germany she returned home to Canberra. She ended up running a vegetarian restaurant. She found that this was one of her most inventive times in the kitchen for her. Vegetarian food can often be very labor intensive, but the result is worth it. A lot of her vegetarian dishes are now the basis for exquisite meat & seafood dishes i n her menu now.
All the venues she worked in moulded her in to the Chef & person she is today. She has a love & flare for cooking that must be experienced to be believed.
So when you come to Valley harvest we will exhaust ourselves trying to please. See you soon.