Allan Jefferies, the former state manager of the company behind well-known Perth pubs The Queens, The Brass Monkey and the Sail and Anchor, has been recruited by Empire Beer Group to manage the operations of its Colonial Brewing Company pubs.
Allan Jefferies, the former state manager of the company behind well-known Perth pubs The Queens, The Brass Monkey and the Sail and Anchor, has been recruited by Empire Beer Group to manage the operations of its Colonial Brewing Company pubs.
Allan Jefferies, the former state manager of the company behind well-known Perth pubs The Queens, The Brass Monkey and the Sail and Anchor, has been recruited by Empire Beer Group to manage the operations of its Colonial Brewing Company pubs.
Mr Jefferies left Australian Leisure and Hospitality Group two years ago, following the pub group’s acquisition by Woolworths and Victorian publican Bruce Mathieson. Since his departure from ALH, Mr Jefferies has been consulting to various hospitality businesses throughout Western Australia through his business, Complete Hospitality.
Empire says Mr Jefferies will be integral to the operation of its venues, which include Margaret River’s Colonial Brewery and the yet-to-open East Perth venue.
The beer group also revealed that it expected to settle its acquisition of The Royal Bar and Brasserie on July 17.
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Margaret River winery Chalice Bridge has appointed Tyrrell’s Wines as its national distributor.
Tyrrell’s, an east-coast wine producer, will begin distributing Chalice Bridge from July 1.
Chalice Bridge managing director Robert Edinger says securing distribution with Tyrrell’s is an exciting development and will help it grow its brand in key east-coast markets. Houston Agencies remains Chalice Bridge’s WA distributor.
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Chad Miskiewicz is hoping to warm up diners at The Globe with a new dinner menu that features roasted duck breast with white polenta and muscatel jelly, lentils and port jus.
The new menu is the second one designed by Mr Miskiewicz since he took over as head chef at about six months ago.
Also on the menu is a rack of lamb crusted in coriander and black pepper seeds with sautéed fennel, as well as a salmon mousse with kiwi fruit jelly, crab and avocado compote.