Graze Logo


Graze Logo
Steak at Graze Willow Tree

Home of Colly Creek®
Award Winning Steaks

All the beef served at Graze is pasture fed and grain finished, raised on the pastures of Colly Creek at Willow Tree, approximately 2kms from the restaurant.

Only the best steers are selected for our in-house dry-aging room, which is visible from Graze Restaurant. The dry-aging room has a viewing window so customers can see this specialised process.

The Graze menu changes with the season, showcasing only the freshest locally sourced ingredients.

The Graze Bistro is family-friendly and doubles as the perfect setting for weddings, private events, and corporate functions. The large room features an open fireplace and three 100-year-old Ironbark timber beams.

Our wonderful admin manager Katrina

Katrina Mantell

Administration Manager & Group Accountant

Working within renowned hotel chains within the Sydney CBD and surrounding areas, plus at Chateau Lake Louise in Canada, has provided Katrina with 15 years’ experience within the hospitality industry.  Deciding on a career change at the 15-year mark, Katrina moved into Accounting. On the completion of her studies, her career eventually saw me take up a position at Hannapak, North Richmond and from there venturing on a tree change to Willow Tree. This move gave Katrina the opportunity of combining her accountancy experience with her hospitality experience. The move has also enabled Katrina to expand that accountancy experience and general knowledge by administering the accounts for Colly Creek Pastoral Company.  At the Inn, Katrina finds great satisfaction in working within the combined roles. Katrina enjoys the country life interacting with our regulars and all our guests. Outside of the working environment, Katrina has been made most welcome in various sporting clubs and her daughter is heavily involved in horse riding.

Head Chef 2018 Graze WT Inn

Heath Pritchard

Head Chef

Heath’s culinary career commenced from the time he started work in a steakhouse as a junior chef. It was here that he progressed to become third in charge before opening a store on behalf of the owners. He gained great knowledge in the development and design aspects of a fast working kitchen. Heath then expanded his cooking knowledge by heading to South East Asia to study the cooking styles and methods used in restaurants and hotels within the Asian region. On his return to Australia, he became a Chef de Partie in a fusion style restaurant. Heath’s fine dining cooking experience came when he was offered a position in a high level modern Australian restaurant in Perth. Commencing as a Chef specialising in breakfast, pastry and bread, progressing to Chef de Partie for lunch service and eventually being promoted to Sous Chef. He decided that the call of the Australian countryside was most likely where he could apply all aspects of his working experiences with one employer.

Heath commenced work as a Head Chef in charge of the kitchen at The Willow Tree Inn in 2017. He now utilises his trade in the design and preparation of fine dining, high quality restaurant and hotel style meals all in one place. The Graze kitchen staff and the management participate in the overall planning for functions held at the Inn. Heath finds the variety of challenges that Graze at The Willow Tree Inn presents most rewarding.

Colly Creek Staff


Manager – Colly Creek Pastoral Company

Interest in farming and cattle was sparked at an early age with James being born and raised in Gunnedah, North West NSW on his family’s cropping property.

After exploring another area of interest, sports science, at Wollongong University, James moved to London for a time where he worked and traveled. On returning to Australia, the call of the farm lured him back to his first love – breeding and fattening cattle in their family feedlot.
Moving their young family to the higher rainfall area of the New England saw James and Meredith become even more interested in breeding quality Angus cattle as well as farming, contracting and pasture improvement. The move to Colly Creek Pastoral Company in early 2017 has enabled James and his family to continue doing what they love while giving them the opportunity to immerse themselves in the Willow Tree community.

James is responsible for ensuring that all Colly Creek Beef supplied to Graze Restaurant is of the highest quality, with regard to marbling, tenderness, and flavour.


Graze Staff

Jackie Hausfeld

Bar Manager

Jackie was born and raised in Gundagai NSW and moved to Sydney when she was 19. Jackie had previously completed studies in dress-making which gave her the opportunity to work as the second in charge at a Spotlight store, while also working behind a bar to make ends meet. Jackie left these jobs to raise her first child and then spent the next 8 years as a devoted stay at home Mum to her three children. Once her children were a bit older, Jackie moved to a small cattle and sheep farm at Werris Creek with her family and found herself back behind the bar. Jackie worked at a few Hotels around Werris Creek and Tamworth before commencing employment at the Willow Tree Inn in 2012. Jackie is the friendly face that greets guests upon arrival at the Hotel.

Graze Staff

Juanita West

Head Housekeeper

Juanita joined the Willow Tree Inn as Head Housekeeper in 2011. She is a fourth generation resident of the area and has great knowledge of Willow Tree, Quirindi and the Liverpool Plains. If you want information about the area, talk to Juanita during your stay and she would be more than happy to help. Also, if you need any extra amenities in your room during your stay with us, just ask Juanita.


The Graze menu changes with the season, showcasing only the freshest locally sourced ingredients.

The Graze Bistro is family-friendly and doubles as the perfect setting for weddings, private events and corporate functions. The large room features an open fireplace and three 100 year old Ironbark timber beams.
Graze Logo


Graze Logo