The awards were handed out at the Melbourne Park Function Centre on August 15 with representatives from more than 550 restaurants, cafes and catering businesses attending the ceremony.

“We are ecstatic, it’s an amazing achievement especially when our key mission is to provide the very best

Wagyu and dry aged steaks anywhere, and to create a really incredible beef experience,” Woodhouse owner and chef Paul Pitcher said.

“We were up against some seriously great restaurants so I am very humbled to win, it’s great to see all of the hard work is paying off.”

Mr Pitcher has been a chef for more than 25 years. He and his wife Danielle opened The Woodhouse in 2012 with the aim of showcasing some of central Victoria’s best local produce.

Awards for more than 30 categories were judged by an independent team of trained judges who anonymously visit the venues to determine the winners.

Restaurant & Catering Australia chief executive John Hart said the Woodhouse should be proud of its achievements.

“Running a hospitality business isn’t easy – there’s a lot of blood sweat and tears that goes into to making it work,” he said.

“But when you get the right mix of staff, produce and service, the results can be extraordinary.”

The Woodhouse can now compete with other region finalists at the National Savour Australia Awards in October.