The Holbrook Hotel is celebrating a two-year milestone after a major renovation. From left are marketing and events manager Meg Hollins, owner Bill Wearn, executive administration Holly Darmody, general manager Nicholas Jobson and head chef Shane Clark. Photos: Holbrook Hotel.
Stepping outside the box, hard work and being creative are what have helped the Holbrook Hotel remain a drawcard for locals and visitors alike since reopening in 2022.
Originally built in 1914, the pub will celebrate its second anniversary in December after being totally revamped inside and out in a comprehensive three-year renovation.
Owned by sheep and cattle farmer Bill Wearn, of Mulgoa Pastoral, the hotel’s redevelopment was a significant investment and great care was taken to preserve its beautiful Art Deco charm and honour its heritage while modernising it.
Marketing and events manager Meg Hollins has been with the business since the beginning and reflected on how a successful brand and following had been built.
“We’ve had to ‘step outside the box’ to remain competitive in a challenging financial market where people are particularly cautious about where they spend their hard-earned dollars,” she said.
“We are actually ahead of where we thought we’d be at this stage, and we are very pleased with where we stand as a young business.
“The outpouring of support from both the local community and visitors has been phenomenal and we are incredibly grateful.
“There are plenty of challenges, though, including staffing and the rising cost of living, but we focus on making sure we work hard and ensure quality in every aspect of the business, from the food and accommodation to the customer service.”
Initiatives such as the Puppies and Pints events bring a new element of fun to the hotel’s offerings.
Their efforts were recently recognised at the Australian Hotels Association NSW Awards, where they were finalists in several categories (best steak and best regional casual dining) and chef Shane Clark was named the Regional Chef of the Year.
The award recognised Clark’s dedication, creativity and commitment to culinary excellence, celebrating his ability to deliver exceptional farm-to-table dining that showcased local ingredients.
“Our farm-to-table approach has been a major draw for us,” Meg said.
“By featuring local ingredients and showcasing the quality of the Riverina-Murray’s produce, we give guests not only a meal but a connection to the region.
“It’s a win-win: our guests enjoy incredible food while supporting local farmers and suppliers.”
Reaching those customers takes a multifaceted approach. They never forget the power of word-of-mouth recommendations and say it is irreplaceable.
“We’re fortunate to have guests who return and recommend us to others,” Meg said.
“Social media is also significant – our events, like the markets and Pig Day Out, get fantastic traction online.
“One of our biggest advantages is our visual content. We focus on authentic, high-quality photos of our venue and dishes to showcase what we offer.
“We’re able to capture the true essence of our place without relying on stock images and believe that showing our actual product, with all its character, really resonates with our audience.”
The hotel has developed a regular event schedule to draw new and repeat visitors. These include appearances by outback entertainer Lachie Cossor, regular markets, “Puppies and Pints” and exclusive wine dinners.
“We partner with regional wineries for special dinner events and they have grown. At our first one we had 20 people and now we are attracting up to 90,” Meg said.
“Something else we have developed that definitely wasn’t on the radar when we opened was our working kitchen garden. We didn’t originally plan for it but as the farm-to-table philosophy started to resonate with our customers, it felt like a natural extension.”
Holbrook’s well-known J&B’s Cafe took up residence at the hotel when the lease ended on its other main street location. Photo: Holbrook Hotel.
In another unexpected move, the venue also recently incorporated one of Holbrook’s institutional eating places, J&B’s Cafe, into the fold, converting a dining room to accommodate J&B’s when the lease ended on its well-known location in the main street.
It was a case of the stars aligning, admits Meg, and seemed a perfect fit.
Previously, we had only offered breakfast over the school holidays, and we wanted to offer it more regularly, so it was a great match-up,” she said.
“We are aiming to be able to offer something for everyone. We are aware of the cost-of-living factor and many of our guests come from different financial backgrounds.”
She says a good pub should be a community hub, more than just a place to grab a beer, but a place for connection.
“The hotel is woven into the fabric of the community, from sponsoring local events to doing offsite catering gigs and working closely with local farmers,” Meg said.
“These connections make a pub so much more than just a place to eat and drink; it’s a gathering spot that embodies the spirit of the region.”
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