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Victoria Hotel Footscray Introduces Cornwall & Victoria Dinners

Cornwall & Victoria is the name of the upcoming monthly dinners at the Victoria Hotel Footscray led by the pub’s head chef, James Cornwall.

James has been head chef at the Victoria Street pub since Anthony Hammond - who also co-owns the Builders Arms Fitzroy - renovated and reopened the venue in late 2017.

After finding their rhythm with the new business, it’s time to start highlighting James’s skill and his love of the local produce he’s discovering in Melbourne. James Cornwall moved to Melbourne in 2017 after nine years at J Sheekey in London’s Leicester Square as head chef and one year The Seafood Room in Hong Kong as executive chef.

His time in Melbourne has seen him establish strong working relationships with local producers including Yarra Valley Caviar, Bundarra Berkshires and Saint Aire Beef and he’ll be featuring these producers in the Cornwall & Victoria dinners. “As a chef I’m in a position to influence peoples choices on a daily basis, this is something I take very seriously and am passionate about. Working alongside such ethical producers encompasses my cooking ethos and beliefs."


The first Wednesdays of July, August and September will see the Cornwall & Victoria dinners roll out.

The first dinner on July 4 is all about seafood where James will utilise oysters, scampi and John Dory from Ocean Made Seafood. On August 1, he will work with Lauren Mathers from Bundarra Berkshires in Barham and on September 5 he will cook with St Aire beef raised by farmer Ros Denney on the Otway Coast.

Tickets for each dinner are priced at $55 for food and $80 with wine included. The matching wines will be selected by Campbell Burton of Campbell Burton Wines.