In the picturesque Victorian High Country, nestled in the historic gold-rush town of Yackandandah, a beloved icon is stirring back to life. The Yack Hotel, known to locals as “The Bottom Pub”, has reopened its doors, thanks to the vision and investment of four young hospo professionals who’ve swapped city life for country charm.
But this is no ordinary pub revival. It’s a case study in regional regeneration, a blueprint for venue revitalisation, and a reflection of a broader shift taking root across Victoria: the growing appetite for quality, experience-led hospitality beyond the urban fringe.
The new custodians of the Yack are hospitality lifers: Executive Chef Dale Kemp, partner Brittany Hart, and hospo pros Jackson Cartwright and Sian Haycock. Their resumes span Melbourne’s Yolk Group and some of the city’s most popular venues, but it’s in Yackandandah that they’ve chosen to open their first pub and build something enduring.
“We’ve been visiting Yack for years and always had our hearts set on living here,” Dale explains. “Since we arrived we’ve fallen in love with the town even more – the pace, the people and its strong sense of community. The locals have been so invested in the refurb journey, welcoming us with open arms. And we can’t wait to do the same to them.”
Their story mirrors a growing movement across Victoria: hospitality professionals, armed with experience, vision and grit, seizing the chance to reshape regional venues, not as replicas of inner-city hotspots, but as authentic expressions of place.
Built in 1868 to serve Yackandandah’s gold miners, the pub has long been a cornerstone of the town. And in its latest chapter, heritage takes centre stage. The team has embraced a “restoration over renovation” ethos, retaining the venue’s original brickwork, period plasterwork, and even repurposing reclaimed red- gum from a farm just down the road.
At the heart of the venue sits a horseshoe-shaped bar crafted from that same red-gum and a communal table made from a 500-year-old tree, gifted by a neighbouring farmer. “We’re not trying to overdo it. Just give the town a country pub it can be proud of,” says Brittany. “One that locals love and visitors feel lucky to stumble across.”
The interior design is warm and nostalgic, with earthy tones, tartan carpets, and roaring fireplaces anchoring the bar and dining room. It’s a masterclass in balance: classic, but not kitsch. Updated, but not overdone.
For Dale, the food philosophy is simple: comfort, quality, and community.
“We’re keeping it honest. Expect local ingredients alongside classic pub fare, alongside ever-changing specials we can have fun with.”
On the menu: elevated pub staples like chicken parmigiana with smoked ham and vodka sauce, slow-cooked beef brisket and cheddar ale pot pie, venison and speck ragù, and local ribeye from the nearby Mitta Valley. The desserts are equally grounded in place, think sticky toffee pudding with Rutherglen muscat and skillet cookies served warm.
Crucially, the menu reflects the team’s background in high-end Melbourne kitchens, but it wears its credentials lightly. This is food for locals, not food to impress Melbourne reviewers. And that’s precisely the point.
Behind the bar, the same ethos applies. Jackson Cartwright has curated a drinks list that leans heavily into northeast Victoria’s booming craft and wine scene. Beers from Bright Brewery and Bridge Road Brewers sit alongside wines from Beechworth and Rutherglen. Local spirits from Backwoods Distilling Co. feature prominently on the cocktail list, and yes you can still get a Carlton Draught on tap.
The result? A bar that feels proudly regional, but broadly appealing. A vital balance for any publican serving a mix of locals and tourists.
For the industry, the Yack Hotel story is one of renewal and relevance.
At a time when many regional venues face staffing challenges, capital constraints, and shifting demographics, the Yack team offers a model for resilience: young talent willing to embed themselves in community, drive standards from the ground up, and reimagine what a country pub can be without losing sight of its soul.
With outdoor space designed for live music and sport screenings, winter- ready chimineas, and summer-ready shade, the venue is poised to become both a tourist stop and a community anchor.
Accommodation offerings upstairs will launch in the warmer months, opening the door to overnight guests and extended stays.
Strategically, the Yack is also smartly positioned, just a short drive from Beechworth and en route to Bright and Albury. For the High Country tourism economy, its rebirth is more than just one pub reopening: it’s a new reason for travellers to stop, stay and spend.
At its core, the Yack Hotel relaunch is a celebration of everything country pubs do best: they connect people, feed families, mark milestones, and build memory into place.
The new team doesn’t just aim to run a business, they want to become part of the fabric of the town. And in doing so, they’re reminding us why the Victorian pub remains one of the most vital and versatile institutions in our hospitality landscape.