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| History of the hotel |
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Originally built in 1857 and said to be the first licensed premises in Daylesford, the Farmers Arms started its life as the White Star Hotel. Built on the corner of the Midland Highway and Howe Street, it slaked the thirst of the miners from the White Star & Concordia mines. The side tunnels from the mines still run under the back of the hotel. The present owners have heard ominous “hollow” sounds when planting trees. You move on and plant the tree somewhere else.
The original hotel either burnt down or fell over in the early 1900’s. The current structure, with its intricate pressed metal ceilings & stained glass dates to the middle of the Nouveau period and clever guesswork can indicates it was rebuilt in 1913 or 1914. A decidedly ugly addition in 1979 completes the present day building. |
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Over its life the hotel has catered for miners, farmers, mill workers and slaughtermen. Like many country pubs it went through a decline in the 1980’s and almost went the way of many great pubs (even closing down for 3 months). The current owners, who love a good hotel, restored, renovated and refurbished a mish-mash of styles to create the cohesive country pub that is the Farmers.
The public bar still has its share of regular daytime drinkers, masters of the lost arts of slow drinking, piss taking and bullshit. Sit there for an afternoon, you can’t do the condensed version, and you’ll hear potted histories of the area, the families that have lived there for generations and stories of the old place itself.
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There’s the story that during the war (no one is quite sure which one) the publican, Mrs Parkinson was scared that the Germans were going to invade. So she threw all of the hotels silverware into the well. She is probably still laughing. Subsequent owners have dug up the yard, had metal detectors and even diviners search for the well. The silverware is still safe.
Or the story that the 3 lost children where brought back to the hotel and the inquest into their deaths held there. (see http://www.daylesps.vic.edu.au/duxhistory/ ). In those days most country hotels also served as a morgue. There are rumours about a ghost. Any staff member will tell you how quickly they get out of the place when they’re the last ones there.
There’s till a plaque on the wall for the longest serving drinker. He had his first drink at the Farmers when he turned 18 on VE day in 1945. If you’re at the Farmers at eleven in the morning, have one with Jim, because he always has one at eleven.
Over the past few years there has been a move away from traditional pub food. That means they don’t use pre-packaged frozen food. The food has been described as taking the grub out of pub. At the same time it doesn’t stray too far away from a pub meal. There’s always a steak (if you beg, you can have it well done), there’s always fish and there’s always chicken.
The emphasis is on local food and wine. Smallgoods from Istra in Musk, the Kassler is honey-baked and served with a fab fresh coleslaw. Or a Meredith goats cheese for dessert, match it with an Ellender Estate pinot or a Rockhouse reisling and you’re a local.
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When it comes to character and a friendly welcome, you can't go past the Farmers Arms!
Fran Madigan, Victorian Lifestyle Magazine, July 2004
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