Venclův statek is located in a quiet part of the village of Javornice and originally served as a traditional farmstead that belonged to the current owners' family for generations. In 2012, the farm underwent extensive renovation and opened to the public for the first time in the summer of 2019. Today, it is a modern and cozy place where a family atmosphere, regional tradition and honest cuisine come together.
The restaurant's dominant feature is the original brick ceiling, which was preserved during the renovation, and the interior is complemented by paintings by the painter Josef Korejz-Blatinský. The kitchen serves dishes inspired by modern gastronomy with a slight Italian influence.
The menu changes three times a year and guests can look forward to seasonal ingredients in their best form.
A great advantage is the in-house breeding of Highland and Charolais/Limousine cattle, from which beef with the Orlické hory certificate comes - an original product. The meat is characterized by exceptional taste and quality and is the basis for a number of specialties. Since this summer, the farm has been the holder of the Regional Food of the Hradec Králové Region 2025 label for low-fat steaks.
The restaurant concept is complemented by its own confectionery production and a wide range of homemade desserts. Guests are taken care of by a professional team that takes their job as a mission. The area also includes a guesthouse with cozy rooms and a quiet atmosphere, ideal for relaxation and family stays.
Drahoslav Chudoba got into cooking by a detour - he originally worked in construction and then owned an engineering company, which he ran for over twenty years. Hunting has been his hobby since he was young, and that was just a step towards cooking. He started cooking on a larger scale at hunting events, weddings and village celebrations. He gradually completed his education and the hobby became a profession that he has been pursuing for more than ten years.
His first meal was scrambled eggs, which he prepared for his parents at the age of ten. Later, he was influenced by his mentor Tomáš Černý and he also gained experience at courses in Tuscany. “I enjoy the long-drawn meat the most, its aroma and the taste that is absorbed into it during slow cooking,” he says.
Today, he runs the kitchen and the entire farm together with his family. His daughter Kamila Biedermanová, who is a pastry chef, helps with the desserts. “My advice is simple: don’t be afraid of anything for the chefs. When a person enjoys cooking and puts their heart into it, it shows in the food,” adds Drahoslav Chudoba.