Robin Wickens

Wickens at Royal Mail Hotel Executive Chef Robin Wickens

Originally from Southampton, Robin worked at some of the UK’s top restaurants – Biebendum and Pied a Terre. After landing in Australia in 2000, Robin opened his own restaurant in Fitzroy, Interlude, that quickly attracted many accolades and awards.

He won The Age Young Chef of the Year award in 2005 and decided on a sea-change, moving to Apollo Bay with wife Kate to open Wickens Provedore and Deli.

Robin started at the Royal Mail Hotel in 2013, adding his trademark creative whim, innovation and sustainability. Today, Robin has his name on the restaurant door – Wickens at Royal Mail Hotel. His creativity was instrumental in the design of the restaurant, kitchen and dining room. A visit to Wickens will allow guests the opportunity to see Robin’s hands on approach in the kitchen.

The Royal Mail Hotel is home to Australia’s largest working restaurant kitchen garden. Up to 80% of the produce showcased on the various Royal Mail Hotel dining menus is grown on-site, and harvested daily by the kitchen team. The neighbouring farm supplies beef and lamb which are born and bred for use specifically in the Royal Mail Hotel dining room, and further produce is grown and foraged for in surrounding orchards, olive groves and wild pastures.

The kitchen garden supplies the restaurants with basic produce such as potatoes, garlic and onions, while also growing interesting and obscure produce. The garden team is always refining and trialing the selection of plants and choosing the right varieties to suit the area and conditions. For example, cylindra beetroot is a less common variety but one that is used regularly in the kitchen. Other successful experiments have been white asparagus and watercress.

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In the spirit of reconciliation, Royal Mail Hotel acknowledges and pays respect to the Traditional Custodians of the land we are on, the Gunditjmara and Eastern Maar Peoples and their elders past, present and future. Continue reading.