How does being a member of the THA benefit you and your business? Having an industry body to call upon for HR matters is invaluable for a small business, particularly in relation to our responsibilities to our employees. There has been many times that we have had to seek clarification from the THA. Merv if you’re reading this, THANK YOU! What makes your venue stand out from the crowd? Old Kempton Distillery is the only place in Tasmania where you can visit a heritage listed coaching inn, have a feed, taste spirits and tour a distillery. We can offer tailored packages for groups, with a variety of rooms, food packages and drinks packages available. Are there any major plans for the business in the near future? We will be building a new distillery on-site in the next year. Our current facilities are too small and we have outgrown them. This will give us the space we need to install our new 2000L still and move out of the stables and coach house which come with their own challenges. What would you say is the biggest issue in your business? We can’t keep upwith demand. Thewhisky sector has seen significant growth over the last few years, we have increased manufacturing, but whisky production requires patience. You should start to seeing more Old Kempton Distillery on the shelf of restaurants, bars and bottle shops soon. How long have you been in the industry and where did your love for hospitality begin? I have been working in the hospitality industry for 5 years now. I am lucky because my role at Old Kempton Distillery is so varied and is always keeping me on my toes. The Tasmanian Tourism and Hospitality sectors are blossoming currently, it’s really a very exciting industry to be involved in. I particularly like the collegiality which exists between each business. You never know what opportunity is around the corner. Do you have any advice for people starting their career in hospitality? I started serving customers when I was in grade 10 as part of my first job in a fast food chain. Although it wasn’t glamorous it did teach me good worth ethic, which is something that all employers look for in their staff. But in saying that, if you are working a job which you don’t enjoy and you’ve always dreamt of working in hospitality then explore other opportunities. Although you might not have prior experience employers also look for people who are enthusiastic and eager to learn. What do you find rewarding about working in the hospitality industry? Having grown up in Tasmania I always enjoy hearing feedback from interstate and overseas guests. Visitors are always so overwhelmed by how beautiful the state is and how much it has to offer. It gives me an incredible sense of pride.
How do you go about sourcing local produce? We have some fantastic locals who grow some of our fresh produce when we can’t use the veggie patch onsite. Our menu is seasonal, however there are some ingredients which we need to source from elsewhere – we aim to buy Tasmanian wherever possible. How does your business give back to the community? We are very community focused and participate in numerous community events throughout the year. Artlands is a community art exhibition which we host in our Cellar Door – Dysart House. We also sponsor the Kempton Show and are major sponsors of the Mount Pleasant Football Club.
June 2019 www.tha.asn.au
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