were two properties, there was here and one up near Launceston and I wanted that one and they wanted down here, so I got out voted! But because the iconic Oast House, the old hop drying kiln, sits quite proudly in the yard we could see opportunities with it and the property itself, so we just decided to take the project on. “We got here in January of 2020 and Covid hit, but that allowed us to get our planning done and all that, but the cost of everything just absolutely escalated to really being unreasonable, but we had started so we kept going. It’s been 12 months now [since the major renovations were complete], like every hospitality business at the moment it’s a bit of a struggle, but it’s a new challenge. “We’ve been in business for 30 odd years and all businesses are a learning curve and it’s always a challenge.” The Clifton property on which the Kiln Eatery stands is steeped in history dating back to the early to mid- 19th century. Founded by Thomas Jabez Amesbury Frankcomb, a convict sentenced to transportation for 15 years, the estate was one of the pioneering properties in the region, contributing to the early development of agriculture and viticulture in Tasmania. Ten acres of hops were planted along the banks of
Mountain River in the early 1900s by Thomas’ son (also named Thomas), and he converted a wooden barn into a kiln to dry the crop. An octagonal kiln with a 21-metre flue and eight fireplaces was added, and by 1949 Clifton was the largest hop producer in Tasmania. The kiln remained in use until the 1960s, when there was a downturn in the Tasmanian hop industry. The property remained in the Frankcomb family until 2006, when Sonia and Steve Fluke took ownership and renovated the hop kiln. It then changed hands to Carolyn and Graeme for just the third time in 2019, with the latest stunning transformation taking place. The Holmes’ have converted the Oast house into a restaurant – ensuring the character of the kiln has been retained in the new build. Today, the Kiln Eatery boasts a charming mix of historical architecture and contemporary design. The original features of the estate, such as the grand fireplace and antique fittings, have been lovingly restored. At the same time, the dining areas have been modernised to provide comfort and style, creating an inviting ambiance for guests. Caroline has also spruced up the accommodation offerings for guests, with Clifton Homestead offering the perfect blend of old-world charm with modern day comfort.
“I like projects like that, I’ve converted a warehouse into our residence, and an old Masonic hall into our
Made with FlippingBook interactive PDF creator