Sardine Eatery + Bar in Paynesville recently celebrated a year in business.

And what a year it’s been for owners of the popular restaurant – Mark and Victoria Briggs.

The couple’s restaurant was awarded a chef’s hat by the Good Food Guide earlier this year and last weekend featured at number 23 in the Sunday Herald Sun’s Delicious 100 magazine.

In August, the pair, originally from the United Kingdom, married in Byron Bay. Victoria, who moved to Australia with her parents at the age of two, has worked in hospitality most of her life and is front of house at Sardine.

Mark, who moved to Australia more than a decade ago after travelling around and finding he loved the Australian way of life, has been a chef since he was 15.

The couple met in 2015 after finding themselves working in the same restaurant – Teatro at Southbank. Mark was the executive chef and Victoria was front of house and later venue manager.

The move to East Gippsland came by way of accident to some degree.

Victoria’s mother had moved to Paynesville a year before the restaurant duo decided to make the move.

Their regular trips to East Gippsland helped seal the deal and Paynesville was an obvious choice.

“We were ready for a change and realised there was a lack of venues here, particularly those using fresh produce,” Mark says.

“You don’t get that in the UK,” Mark comments as he looks across the Gippsland Lakes.

“It’s really therapeutic being on the water.”

Mark’s career has seen him working in three star Michelin restaurants in London, a huge step up for a kid who used to peel the potatoes and wash dishes in a north western UK pub.

“I slowly worked my way up,” Mark smiles. He describes hospitality as “addictive”.

Victoria may have grown up on the Sunshine Coast but after deciding hospitality was where she wanted to be, chose Melbourne’s competitive and highly acclaimed industry to sharpen her teeth.

Mark credits her with the success of Sardine.

“Victoria makes it run, she’s front of house, writes the wine list and does the books,” he said.

Glancing at the wine list, it’s evident that Victoria’s previous knowledge has played a role in the selection.

The chosen wines, which boast a local, Australian and international selection, marry up with the dishes Mark produces in the kitchen. Mark’s dishes embrace European style eating with a distinctive Mediterranean flavor.

While sardines are the specialty dish, other popular alternatives, namely Bass Strait scallops or marinated white anchovies keep diners coming back for more.

The ‘chef’s selection’, which features eight to 10 different plates, is a frequent choice by regulars. The dishes can be enjoyed individually or shared. The couple believe it’s their determination to source and provide local fresh produce that keep their tables constantly booked.

The fresh seafood is provided by JB’s in Bairnsdale who make daily trips down to the Lakes Entrance wharves, while the vegetables are picked by the Lindenow market gardeners.

Mark and Victoria say their team of staff has been instrumental to their success.

“Finding people who are passionate about anything is tough, so I think we’ve been quite lucky,” Mark said.

Victoria says they “were blown away” to be included among the Delicious 100.

“Absolutely astounded actually,” added Mark.

“It was very humbling to be in that list.”

“And especially so, since we were so high up after opening,” Victoria beamed.

The couple concede they “jumped straight in” when they opened Sardine, but they haven’t looked back.

“We would just like to thank everyone who supported us,” Mark said.

“We’re never going to stop pushing for excellence.”

“One hat this year, maybe two next year,” Victoria added.

PICTURED: Mark and Victoria Briggs, at Sardine Eatery + Bar in Paynesville have had a whirlwind of a year