The Great Southern Hotel in booming Berry has changed hands, acquired by ambitious local newcomers to the industry partnering with some veterans and bringing localised plans for a revival.
Around two hours’ south of Sydney, Berry has taken gold in the NSW Top Tourism Town Awards for three consecutive years, making it one of the state’s leading regional destinations.
One of the town’s most beloved watering holes, the Great Southern was built in the early 1900s. It has survived more than a century serving the populace, several rebuilds and even multiple fires.
Steve and Bridie Redman came to town in 2020 after moving back from the USA. Steve had advised on customer service and marketing for large customer service organisations and now semi-retired he says he was “basically a little bored”.
We was already a co-investor in a pub, but without much day-to-day involvement, and thought another was worth a look.
“I wanted to run a local business where my wife and I could get involved in the local community,” says Redman. “We came up with a pub.”
He approached the syndicate owners of the Great Southern about buying it off-market. Armed with a calculated offer he says he made a pitch “and we got it” for $11.15 million.
The next step was to enlist help to make it a success, ushering in experienced hotelier and friend Scott Still and business partner Matt Clifton, who have The Paragon in Mudgee and recently opened The Gopher in Manly.
Also joining the outfit is Matt and Josie Jennings, proprietors for the past 14 years of nearby Berry dining hotspot Il Locale.
“Combine all that with the existing team, Bridie and I were sure we could make something the whole community would be proud of,” explains Redman.
The new venture will see the all-day fine diner Redman describes as “the best restaurant in town” close its doors as the couple join the Hotel, taking it into its next phase courtesy of their culinary expertise.
Josie will oversee the venue as operations manager as Damian steps into the role of GM, and both will work closely with head chef Francisco ‘Cisco’ Ardiles-Martines, previously of Melbourne’s Pony.
The new menu is pitched as elevated pub food grounded in Il Locale’s produce-led ethos, featuring hero dishes including a 500g sirloin steak cooked over a new 1.5-metre grill, fresh pastas and comforting pub staples such as Guinness pie.
In keeping with the mantra at Il Locale, the Jennings’ say local sourcing is non-negotiable – something they are eager to carry “into the next chapter” of the hotel.
What’s to come will involve significant investment, based in hopes for staged, strategic upgrades to the bar, dining room and beer garden, over time, to ensure the pub’s character and heritage are preserved.
Redman sees the asset as a chance to invest in the community he now calls home. He says they have watched the town grow and want the hotel to reflect that. But there is no rush, and no ‘big reveal’ planned, and the Great Southern will continue to trade as it has done for so many years.
“This is about being part of Berry for the long term,” he stresses.
“We feel confident we could one day possibly build something pretty cool.”
