"Food That Feels Like Home"
We sat down with our Executive Head Chef Stephen Walker to chat all things food, flavour, and the story behind our brand-new Gastro Pub-inspired menu. From the return of beloved classics to bold new plant-based dishes, Stephen shares what’s on the plate—and what’s behind it.
Q: Stephen, tell us a bit about the inspiration behind the new menu. Is there a story or theme?
Stephen: Absolutely—this time around, we really leaned into the Gastro Pub feel. Think relaxed, home-cooked comfort food, but with a bit of finesse. Nothing overcomplicated—just classic dishes made the best way we can. Food that feels familiar, but also feels special.
Q: Are there any dishes you're especially proud of?
Stephen: Honestly, I’m just really happy to see the shepherd’s pie back on the menu. It was always one of our favourites and a proper crowd-pleaser. And now, we’ve gone a step further and created a vegan version—and I’ve got to say, as a meat eater myself, it’s actually amazing. I think it’s going to surprise a few people.
Q: How have you approached dietary preferences with this menu?
Stephen: Inclusivity was key. We’ve always offered gluten-free options, but this time, we’ve really built out a proper vegan and vegetarian section. We wanted to make sure that whatever your preferences, you’ve got more than one or two token options—you’ve got real choice.
Q: How does this new menu reflect where The Mole Resort is headed this year as a brand?
Stephen: It ties in perfectly. We’re focused on becoming more family-friendly, more relaxed, and more about bringing people together. The food mirrors that—nothing too formal, just good, honest cooking that works for everyone, from kids to grandparents.
Q: Will the dishes change often, or is this a long-term line-up?
Stephen: The plan is to rotate it twice a year, keeping things seasonal and fresh. That also gives us a chance to tweak and improve along the way—keep what works, try something new where we can.
Q: How do you strike that balance between new ideas and the classics people love?
Stephen: It’s trial and error, really. We’re not afraid to experiment—tweak things, go for it, and if something doesn’t land, we move on and try again. But we always keep an eye on what our guests are loving. That’s our anchor.
Q: And what about sustainability or local sourcing—any wins on that front?
Stephen: Always. We’ve stayed true to our values—sourcing as much as possible locally, working with great suppliers we trust. It’s something we care about, and I think our guests do too.
Hungry yet?
Come and discover the new menu at The Mole Resort—whether you're after nostalgic comfort, bold new flavours, or just a really good pie. With Executive Head Chef Stephen Walker at the helm, you’re in very good hands.
Book your table, bring the family, and let us do the cooking.
View the full menu here.
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