Hobart restaurant Driftwood riding wave of success with top industry award

LAUDERDALE eatery Driftwood has taken out a top hospitality gong after coming up against some of the industry’s heavyweights.

Head chef Stephen Hickman from Driftwood Restaurant in Lauderdale. Picture: SAM ROSEWARNE.

A LAUDERDALE eatery has taken out a top hospitality gong after coming up against industry heavyweights.

Driftwood restaurant picked up the award for the best Regional Restaurant of the Year at the recent 2018 Tasmanian Hospitality Association Awards for Excellence, in a win its owners have called “surreal”.

“When they said our name [at the dinner] we just looked at each other across the table in shock,” said restaurateur Ruth Hickman.

“My husband Stephen was so excited he couldn’t wait for me. He stormed across the stage to shake hands and collect the award and do the big hurrah. He was just absolutely stoked.”

Driftwood, on the banks of the Lauderdale canal, is the first business venture by the Eastern Shore couple, who between them have decades of industry experience.

Driftwood Restaurant has won Best Regional Restaurant of the Year at the 2018 Tasmanian Hospitality Association Awards for Excellence. Picture: LUKE BOWDEN

“It was a career dream to go out by ourselves, open a restaurant and operate it successfully,” said co-owner and head chef Stephen Hickman.

“To receive an award like this was a huge surprise. It’s a pretty huge accomplishment for us. Ruth and I feel like it’s a huge pat on the back from the Tasmanian industry.”

On awarding the winners, premier Will Hodgman said the robust hospitality industry, more than any other, has contributed to making Tasmania “one of the hottest destinations in the world.”

TASMANIAN HOSPITALITY ASSOCIATION AWARDS WINNERS

“Tasmania is now a better place to live than ever before,” he said.

“[The awards] commend our many wonderful hospitality operators for their commitment to providing high-quality experiences.”

Driftwood’s success was attributed to its simple menu, which features local, seasonal and prime produce whenever possible.

Chargrilled 300g porterhouse steak, fondant potato and gorgonzola butter from Driftwood Restaurant, Lauderdale. Picture: LUKE BOWDEN