Bethany Finn

Mayflower Restaurant

With a passion for fresh, locally sourced produce, executive chef Bethany Finn and her team create a memorable dining experience for guests at The Mayflower. Bethany’s regionally driven menu pays homage to classic hotel dining of the 1980s, creating an elegant yet relaxed dining experience.

Bethany’s strong commitment to sustainability and in-season, local produce, is evident throughout the menu. A trained apiarist, she keeps her own bees on the roof of the hotel, producing a rich raw honey for use in the hotel’s kitchen.

An award-winning chef who is well-regarded by her peers and critics, Bethany began her career at the Hilton Adelaide, working alongside revered chef Cheong Liew. Somewhat of a trailblazer, in 1993 Bethany became the first female executive chef of an international hotel in Australia. During her tenure the restaurant won many awards including the 1998 Gourmet Traveller Remy Martin ‘Restaurant of the Year’ in Australia. After leaving the Hilton she established her own venture, Urban Bistro, in Adelaide, which she ran for 11 years. During this time Urban Bistro won multiple South Australian Restaurant Association Awards for Excellence, and was featured in the Gourmet Traveller Top 100 Restaurants in Australia for nine years.

Bethany has also written on food for The Weekend Australian, Delicious, Gourmet Traveller and The Advertiser, and has appeared on SBS TV’s Food Safari with Maeve O’Mara. Committed to sharing her experiences with the next generation of chefs, Bethany has judged the Appetite for Excellence Young Chef of the Year, Top Hat Apprentice Cook, Salon Culinaire and the Tasting Australia Lifestyle Cooking competitions.

Glasshouse Kitchen: Roast

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