CEO UPDATE
After experiencing a downturn in our occupancy numbers over winter – following near unprecedented levels of accommodation figures for 15 months – I’m sure we are all looking forward to the warmer and longer days as preparations begin for our peak seasons. There is no cause for alarm at the drop off in numbers, all our figures are equal to those from pre- Covid times and are simply showing a normalisation in tourists coming to Tasmania. Speaking of warmer and longer days, we are extremely excited about this year’s Awards for Excellence gala function which takes on a new location, new time and new format. Our save the date invitations have been sent for the event, which will unfold at the Botanical Gardens on October 4 across the entire afternoon and early evening. Our fingers will be crossed for some pleasant weather in what is the first week of daylight savings, but having experienced the National AHA Awards for Excellence events last year in Hobart (February) and Sydney (November), moving away from a black-tie, sit-down evening is something that is highly appealing and welcomed by many in the industry. The cocktail-style nature of our awards aims to provide a more laid-back atmosphere for guests, who I’m sure attend to celebrate and recognise all our category winners but also enjoy catching up with
their peers from around the state. Attendees will still be treated to the best produce our state offers via our corporate partners, and moving forward we hope to grow our awards ceremony bigger and better to celebrate all those who make the Tasmanian hospitality sector so great. As for celebrating the achievements within Tasmanian hospitality, I’d like to extend my congratulations to several individuals and venues who have been honoured with some outstanding recognition in recent times. To see Tasmanian White Asparagus owners Richard and Belinda Weston, alongside partners Tom Barham and Jenna Howlett, land a national accolade for their cultivation of European- inspired white asparagus is a true success story for their commitment to not only innovation but their paddock-to-plate ethos, while Rohan Massie’s top five finish in the World Class Australia competition is a testament to his standing within the bar scene. Renowned chef Massimo Mele’s Peppina was awarded best Tasmanian restaurant in the Gourmet Traveller Restaurant Awards and to see our businesses continually nominated and up for gongs at the Australian Bartender Magazine Awards highlights the high regard Tasmania now has on the national stage.
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