Wrapping up a tumultuous November, the Hurley Group’s Port Lincoln Hotel this week commemorated its role in the community’s fight to save the town from the ravages of bushfires.
Extended dry conditions have charred landscapes across the country, including South Australia’s Eyre Peninsula, west of Adelaide.
On the southern fringe is the town of Port Lincoln, with around 13,000 residents.
In the afternoon of 11 November, Remembrance Day, more than 100 firefighters aided by eight water bombers battled a fire at Duck Ponds, about six kilometres north-west of the town.
At 4.50pm SA Power Networks disconnected supply to about 10,500 Port Lincoln properties, as the fire drew closer.
Port Lincoln Hotel staffers Kaushik Aiyer (Executive Chef), Katherine Arthur (Accommodation Manager) and Aaron Jones were forced to evacuate their homes, located on the edge of town, while chef Sam Moulden chose to defend her property, suffering damage and injuries to her horses.
People took refuge at the front of the Hotel, including the owners of 30 dogs with their four-legged companions.
The blaze threatened the town, but was contained in the evening.
Just over a week later, forecast strong winds reaching 70 kilometres per hour prompted SA Power Networks to again turn off power to Port Lincoln, at midday, out of concern clashing power lines could start another fire.
The Hotel boasts its own generator, which kicked in, making it the only hotel open in town.
From midday to 8pm the PLH served 600 meals, with even office staff, security and workers on their day off jumping in to help. Chef Aiyer accommodated a conference dinner for 80 people cancelled from another venue, while heavily pregnant Hannah Pullen ran the food pass all day, until pleaded with to stop.
Peter and Jenny Hurley’s Hotel Group are justifiably proud of the “busy couple of weeks” had by their staff at the Port Lincoln Hotel, and at this week’s end of year ‘Reps Show’ on Monday Group GM Sam McInnes said it’s what he would expect.
“What an outstanding display of teamwork – to which I can honestly say I am not surprised.
“But it’s still amazing to hear the story of these days, and the leadership and teamwork that made it happen. Full credit to manager Brooke Collier and assistant Brad Gunn and the team at the Port Lincoln Hotel.”
