Like many businesses owners re-opening after Victoria’s long lockdowns, Jayne Newgreen and Christopher Howe, proprietors of the Talbot Provedore and Eatery, are thrilled to welcome diners back to their restaurant.

“We’re back to opening up for inhouse dining which we love,” Jayne said.

“The Provedore has become a destination for people who are travelling through the region to stop in and experience ‘A taste of the region’.

“So we’re very happy to welcome people back to our area showing off our beautiful heritage town and have them enjoy a platter and some local wine on the verandah overlooking the stunning community gardens.”

Since opening in November 2017, the Talbot Provedore and Eatery has developed a reputation as a popular meeting spot for locals as well as a destination restaurant for ‘foodies’. Jayne said the intent was always to include a provedore which showcased produce available at the Talbot Farmers Market and the local region.

“With limited travel people were looking for their everyday staples which we have always stocked,” Jayne said.

“We put together a produce box people could pre-order during those lockdown periods. It contained everyday items like bread, milk, coffee, jam and cheese so that people didn’t have to venture too far to stock their kitchens.”

Takeaway also proved popular with locals, and Jayne and Christopher are grateful for the community support they received during the past 18 months. It is this support that means the restaurant – an important part of Talbot – can now get back to doing what it does best.

Open from 10am to 3pm Friday to Sunday with dinner on Saturday nights, diners can expect the same fresh, seasonal menu that has made the Provedore an award-winning eatery.

“We have a philosophy of menu provenance,” Jayne said.

“Just like buying produce at a farmers’ market, we make sure diners know where their food has come from.

“For our Saturday evening dinners, we take the menu up a notch and really show off what our French-born Australian chef Stephane can create in the kitchen. We invest time and skill into the best produce to create our meals, it’s seasonal and where possible local; it’s so great to be able to share our region with visitors again.”