The Salopian Inn
- Wed Oct 13 12:24:43 EST 2010
McLAREN Vale's problem is deciding if it is a suburb of Adelaide or a wine tourism district. The Salopian Inn takes advantage of both sides of the coin.
It is the first and best-referenced country restaurant south of Adelaide.
Kerry and Zannie Flanagan rescued it in the early 1980s, rebuilt it and employed Russell Jeavons to cook.
The threesome since has had much to do with the excellence of food in the Vales, as have subsequent owners, particularly The Salopian's long-serving Pip Forrester.
Since December, the latest owner, Adam Trippe-Smith, has been developing a vision that takes the Salopian further. As part of the McLaren Vale Beer Company, Adam is putting artisan beer on tap. This is a great move because everyone knows how much winemakers love to drink ale, and high-quality tailor-made ale at that. We tried the ale and found it excellent. The beer, wine and spirit experience at The Salopian is well outside the usual range.
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