First gig: Launching the Margaret River Busselton Tourism Association
Margaret River Hospitality Group (MRHG) was chosen to cater for the launch of the newly formed Margaret River Busselton Tourism Association (MRBTA), the first assignment for Executive Chef Tony Howell under the MRHG banner.
The MRBTA launch celebrates unification of the Geographe Bay and Augusta Margaret River tourism associations, as agreed by an overwhelming positive vote by association members.
MRHG Director Anthony Janssen said that he felt privileged to play an official part of celebration.
“Congratulations to the Augusta Margaret River and Geographe Bay Tourism Associations for having the vision to unite our region,” 33-year-old Janssen said.
“Forming one tourism association will not only create consistencies and business efficiencies, but it will continue to build and strengthen tourism in the South West.”
Janssen said that he and business partners Howell and hospitality expert Alex Brooks, shared the same vision for their south west enterprises - to create memorable hospitality experiences for locals and visitors alike.
“We all love the region and we’re really proud of it. We express that love and pride in what we do at all our venues,” Janssen said.
“Creating a sustainable business is one thing, but it’s not the only thing. We’re committed to contributing positively to the region by providing our staff with career opportunities and a great place to work, by giving locals and visitors great venues that they feel at home at, and by showcasing the amazing produce of the region.”
Howell said that the region’s produce was a key factor in his decision to settle in Margaret River some 20 years ago.
“I first came to down south to help a mate out by for a couple of weeks in the kitchen at Brookland Estate – twenty years later and I’m still here! And loving it, I wouldn’t want to live anywhere else,” Howell said.
“I’m honoured to have been asked to cater for the MRBTA launch – it’s such an important occasion for our region and a terrific move for the future of tourism.”
Howell is no stranger catering for tourism royalty – he’s cooked for superstars including Heston Blumenthal, Alex Atala and musician Sting.
“I’m excited about the menu we’ve put together and the unbelievable produce we’re serving - Ocean Grown Abalone from Augusta, pork and lamb from McHenry Hohnen, Leeuwin Grass Fed Beef, prawns from 34 Degrees Blue, fresh ricotta from Organic Creameries, and Temper Temper chocolate,” Howell said.
Gelato Buonissimo will be serving their ice cream from an ice cream cart.
Howell and the MRHG kitchen team will prepare seven dishes for 250 industry guests at the launch held on Tuesday 30 June at Willy Bay Resort’s new function centre.
Dianne Bortoletto, Pronto PR, firstname.lastname@example.org, 0439 997 075
Notes to editors:
Margaret River Hospitality Group owns and operates Morries, Gnarabar (under refurbishment and will launch with a new name soon), White Elephant Beach Café, Barefoot Beach Weddings and has a new venue in development in Dunsborough.
Partners of the Margaret River Hospitality Group are entrepreneur Anthony Janssen, hospitality expert Alex Brooks and award-winning chef Tony Howell.