Pub industry stalwart Arthur Laundy recently unveiled his second greenfield build this year, providing Sydney Olympic Park with a new purpose-built hotel within a stone’s throw of ANZ Stadium.
For more than half a century Laundy bought and sold dozens of pubs, but had never built a new one himself – until 2018, when work began on the very large-scale $45 million Marsden Park Brewery, which opened March 2019.
While Marsden was still in-construction, news emerged of a second new build, to be at western epicentre Sydney Olympic Park, called The Locker Room.
This would be a heavily sports- and events-orientated venue, guided by its location on Olympic Park Boulevard, providing four levels plus an enviable outdoor area adjoining Cathy Freeman Park, and a strong emphasis on functions for the local community and businesses.
The Sydney Olympic Park Authority (SOPA) approached Laundy about building a pub in the precinct, and despite initially turning them down as unable to buy the freehold, the pub king agreed to a partnership with long-time friends the Cottle family – principles in FDC Construction, which was currently building his other pub.
A no-nonsense 12-month construction concluded in September, and the Laundy group held a modest celebration for invited guests in collaboration with the Cottles, before Arthur had to rush off to attend some personal business overseas.
Speaking with PubTIC last month, the hotel veteran says the area needed something like this.
“The government identified the change. They brought in the Olympic stadium and all the surrounds for the Olympics, and it just started to expand.”
Trading in time for the 2019 NRL Finals season, contender Eastern Suburbs Rugby League Club hired out The Locker Room rooftop, as all levels and an extended outdoor area were “absolutely chocka block” with happy football fans.
Despite previously stating he’d “rather buy pubs than build them” Laundy recognises the need for innovation and seizing opportunity.
“I think there’ll always be people come in with great ideas. I came up in the period when if you’re a good publican you serve good beer, and you’re alright. I still do it, but you need more than that now.”
For the full story see the major feature in the November edition of PubTIC Magazine.
