“We’ve done a Pooleys Wine dego, a food and wine match and obviously we’ve done the THA function which was good fun. They’ve been well received in general, we get a little bit limited because of our accommodation and people can’t stay so it makes it a little bit tricky. “We’ve also done our Christmas in July’s, Queen’s Birthday, things like that and they’re becoming quite popular. We’re still restrained a little bit, we can’t go crazy because we’re going to turn people away and we definitely don’t want to do that. “We’re very lucky we’ve got some great produce to start with, so at the end of the day, we don’t have to do a huge amount with it, which is fantastic. I think we take it for granted sometimes and I think you need to go out of the state to realise how lucky we are. Like it has done to many ventures, the Covid-19 pandemic has halted some of the Johns Group’s redevelopment plans, including the construction of accommodation offerings. Timelines have been pushed back, however other projects are on the horizon which continues to keep Foreman excited for what lies ahead.
“We’re looking at developing a community garden, which will benefit everybody in the area and it will be all hands on deck for that. I’m looking forward to developing that, that’s going to be amazing for the area and the hotels. “We’re also still striving towards this new development, which is going to be 50 rooms, bistro, tavern and conferencing, production kitchen. The hotel we’ve got at the moment, we renovated and we’ve done the accommodation, I’m sort of putting down to our training hotel. This is our getting everything right, lined up, so we’re ready for this big international one hopefully in the next four or five years. “The trail obviously coming up, we’re looking at that as well, which is exciting. It’s going to bring more people to the area which will help everybody. It’s a great challenge, still is a challenge every day, new things every day still and it’s really good working with a bunch of people that not all of them have been in hospitality. There’s been a few green people that have come on board and they’ve really developed and listened, which has been great.”
11 Tasmanian Hospitality Review August/July Edition
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