At COOYAL, TASTE IS PART OF THE JOURNEY

There’s a particular kind of quiet you hear when you drive out toward Cooyal. The road stretches, the horizon opens, and the bushland begins to breathe. Just twenty minutes from Mudgee, Cooyal Hotel sits among rolling paddocks and wide skies - a place that feels a little off the beaten track in the best possible way.

It’s where locals bring their friends to show them “the real heart of the region,” and where travellers discover the kind of country hospitality that’s becoming harder to find.

That spirit hasn’t gone unnoticed. Cooyal Hotel was recently a finalist in the Australian Hotels Association NSW Awards for Best Bush Pub - recognition that reflects genuine community, consistency, and heart.

At the centre of it all is the kitchen - and in that kitchen is Head Chef Adair Stewart, a born-and-raised Mudgee local whose quiet confidence and commitment to flavour are reshaping what people expect from a bush pub.

But Adair’s story at Cooyal didn’t begin with a chef’s jacket. Ten years ago, she started behind the bar and helping in the kitchen, learning the rhythms of the venue from the ground up.

She worked service after service, weekend after weekend, getting to know the regulars, the menu, and the spirit of the place long before she ever took charge of what came out of the pans.

In 2021, something shifted. The hotel offered her the chance to formally train, and Adair seized it. She began her apprenticeship under renowned chef Toby Anderson, a name well known in the industry for his craft, creativity, and deep respect for ingredients.

Under Toby’s guidance - and with Cooyal’s strong sense of community - Adair’s skills developed rapidly. Today, Toby lives out at Frog Rock, but his influence remains woven through the kitchen’s respect for balance and flavour. Now, the kitchen is firmly hers.

“I’ve always believed that good food enhances the experience,” she says. “People come to Cooyal to slow down, connect, and enjoy where they are. The food should be part of that.”

That philosophy flows through the new menu, launched in September - already turning heads across the region. The classics remain generous and familiar, but there’s also creativity -dishes that elevate, without losing the soul of the place.

The early favourites tell the story. The bold Cajun Chicken. The Pork Belly with Wattleseed Sauce, rooted in the Australian landscape. The Pecan-Crusted Salmon, where texture meets subtle sweetness. And the aromatic Seafood Marinara These dishes are not accidents - they’re the result of teamwork.

Adair leads a talented, close-knit kitchen team: Sous Chef Jo Strong and Apprentice Chef Bec Leven. Creativity is shared, ideas are tested and refined, and everyone has a voice. The menu reflects not just one chef, but a culture of trust, encouragement, and pride in the plate - shaped under Adair’s direction.

She is enthusiastic about good food, unpretentious, calm under pressure, and her dry humour keeps the kitchen grounded and human. The locals value her not just because the food is good - but because she’s genuine and fully part of the Cooyal story.

But food alone doesn’t define Cooyal Hotel. Step onto the back lawn on a weekend and you’ll see children playing in the open space while parents relax nearby with a drink.

Conversations stretch between tables. People arrive by car, motorbike, horse, or dusty farm ute. When the afternoon cools, the courtyard lights up, adding that warm, unmistakable bush-pub glow.
Cooyal is also a place to gather.

On 12 December, the hotel will host live music with Chloe Swannell - a night of classic country warmth and easy company. Visitors are encouraged to bring the van and camp - camping is free, and there’s nothing quite like waking under the stars with gum trees overhead.

Cooyal Hotel isn’t just somewhere to eat - it’s somewhere to be. In an era where many venues lean into polish and novelty, Cooyal offers authenticity without pretence. The food is thoughtful, the welcome is real, and the setting is pure country.

So if you haven’t yet made the trip, consider this your invitation. Make the drive. Bring your friends. Let the afternoon stretch out. Stay for dinner. Stay for Chloe’s show on 12 December. Stay the night - the stars are better out here anyway.

At Cooyal, it’s not just what’s on the plate - it’s the whole experience. And under Head Chef Adair Stewart, it keeps getting better.

1765 Wollar Rd, Cooyal
02 6373 5353
@cooyalhotel