Change is in the air at the Lakes and Ocean Hotel in Forster.

For head chef Jack Freeman and executive chef Anthony Butler, this is proving to be an exciting time to work in the kitchen.

This creative, talented duo head up a team of dedicated professionals who choose to labour hard in a hot kitchen rather than duck out to the beach for a surf.

They are on a mission to prove their hotel has shaken off an old reputation that kept folks away and is now the hottest place to be in Forster.

“We have the best value meals in town,” said Jack.

It’s a big call to make but he’s willing to back it all the way.

Jack joined the team earlier this year after reluctantly applying for the job.

He admits he was trading off an old reputation the hotel had.

But when Jack came and met hotel manager Peter Bingham and then head chef Anthony Butler, he knew he’d found the place for him.

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Recent renovations to the building had not only changed the look of the hotel but had opened the doors to a whole new clientele.

With a new fully equipped kitchen which opened just before Christmas and some progressive ideas, Anthony and Peter were leading the reinvention of an icon.

“Last year was massive,” said Anthony.

“We have seen a significant turnaround in the hotel’s popularity.”

The food is driving this turnaround.

Going from run of the mill pub food to fully fresh, home made food created by talented chefs is luring in locals as well as impressing the tourists.

Jack will take any opportunity to make great food.

His love of cooking started in his mum’s kitchen at the age of just six.

“Mum is a good cook and was always in the kitchen,” he said.

Between his mum and his grandparents, Jack developed his skills early so that by the time he left school he was in no doubt of his future.

He began his apprenticeship at Club Forster at age 15 learning traditional French cooking and then some tempting Thai dishes.

Now he imparts his knowledge to his two apprentices at Lakes and Ocean who help him whip up some delicious dishes.

It’s the specials that Jack is most proud of.

“We use our specials boards for special things,” he said.

His hard work is paying off too.

When asked recently by a local where he works, he modestly told them.

Much to Jack’s delight the man “raved for five minutes” about how great the food is now at the all new Lakes and Ocean Hotel.

Visit: lakesandoceanhotel.com.au