Cotton's Restaurant at Spicers Hidden Vale west of Brisbane is taking a sophisticated new direction under the helm of new Head Chef Ash Martin. 

Having made the move from The Peak restaurant at Spicers Peak Lodge, Martin is implementing his hugely successful "paddock to plate" philosophy at Cotton's which still offers modern Australian fare - but with a twist.

The restaurant is replacing its bistro-style offering with a la carte cuisine focusing on locally-sourced, seasonal and sustainable ingredients.

"Cotton's still offers modern Australian dishes but with a finer twist," Martin said.

"We are working to a paddock to plate philosophy which is fresh, seasonal and local and using as much produce as possible from the Darling Downs and Lockyer Valley.

"Cotton's menu is now more structured and sophisticated. And because I enjoy cooking with French techniques the dishes also have a European edge."

Cotton's is the onsite restaurant of Spicers Hidden Vale, situated on a 12,000 acre working farm in Grandchester in the Lockyer Valley, less than an hour's drive from Brisbane.

Martin has made the move to Cotton's with his former Peak Lodge Sous Chef Simon Treller and Chef De Partie Emma Parker.

His "paddock to plate" style of cooking at The Peak saw him awarded a Chef's Hat by The Australian Good Food Guide and the Brisbane Times Good Food Guide, Fine Dining Restaurant of the Year by the Savour Restaurant and Caterers Awards and also Brisbane's Restaurant of the Year. 

This month, Martin will be launching a tasting menu dinner option at Cotton's which will allow guests to enjoy a degustation style menu with accompanying matched wines. 

The tasting menu will be available in the library of the homestead which seats up to 20 people, with an additional private dining room that can be reserved exclusively for up to 20 people. 

"I'm very excited by the location of Hidden Vale, which is less than an hour from Brisbane and yet located in one of the most fertile farming areas in the Southern Hemisphere," Martin said.

"We hand select our suppliers with a focus on natural, humane and organic processes.

"My menus change with the seasons, trends and also with discoveries of local farming gems." 

Martin and his team have introduced a show-stopping chateaubriand to the menu, with game meats and fowl also making regular appearances. 

Food is sourced from local farmers and suppliers such as Pilton Valley Premium Pork, Barnyard Game Birds and the Mulgowie markets.  

"Consumers are becoming more aware and they want to know where their food has come from, how it was raised and how far it has travelled," Martin said.

"They enjoy eating local food and hearing the stories behind it - there aren't too many people who want to visit a Queensland restaurant and eat Tasmanian beef."

Martin has 13 years' experience as a Chef, having previously worked at notable hatted Melbourne restaurants. In mid-2011, he embarked on a tree change from central Melbourne and moved to the Scenic Rim, two hours' drive from Brisbane, to take on the Head Chef role at The Peak at Spicers Peak Lodge.

With his wife Andrea working beside him as Cotton's Restaurant Manager, Martin plans to take Cotton's to the same heights reached by him at The Peak, unlocking the treasures of the Lockyer Valley region in the process.

Spicers Hidden Vale is located 617 Grandchester Mt Mort Rd, Grandchester, Queensland.

Phone 1300 179 340, visit www.spicersgroup.com.au or email hiddenvale@spicersgroup.com.au 

For media enquiries contact Brenton Gibbs 0419 828 440; brenton@crookgroup.com.au 

High-res images of Spicers Hidden Vale are available for download at http://spicersgroup.com.au/media?nid=174