THE Warwick Hotel has undergone some major changes with the addition of a new lunch menu and head chef.

Head chef Jules Farley has years of experience working at some of Warwick's most popular dinner spots.

"I've worked at the RSL and the Palace Hotel," she said, listing these among many others.

Ms Farley has also worked as head chef at Scots PGC College catering for up to 300 people at one time.

"Valedictory, a three-course meal, was always the biggest challenge," she said, after six years of service at the school.

The culinary creative pinned her favourite at home recipe as a warm chicken wrapped in prosciutto, covered in honey sauce.

"On a bed of sweet potato mash," she added.

"I like to do the classic restaurant style but we do anything".

However Ms Farley was reluctant to share the recipe.

"A good cook never tells; that's the first secret," she said with a laugh.

Ms Farley and hostess Carol Hynes say the hotel has been "buzzing" since the introduction of the lunch menu.

The experienced chef recommends the warm Thai beef salad, even if it's not the easiest meal on the menu.

"It's a little harder but it is a big favourite; everyone seems to enjoy it," she said.

Ms Farley said her love of cooking came from watching her mother in the kitchen when she was growing up.

"Mum worked as a good pub and hospital cook," she said.

"I love it; the place has really changed.

"I have a whole new lease on hospitality," Ms Farley said, content with her new position.

Lunch Menu Mains

• Spaghetti bolognaise: $10
• O'Hagan Schnitzel Burger: $15
• Flathead (cooked to your liking with salad & chips): $20
• 200g Eye Fillet (cooked to your liking with salad & chips): $22