What is your job? Publican – Currabubula Pub & Cafe. I have just retired from managing Bidvest Tamworth, which is a local frozen food wholesaler. I managed the business for almost eight years, which I loved. Twenty months ago my fiancé Wayne Smith and I purchased the Curra Pub. I have continued to manage both businesses until last week. I continue as a consultant to Bidvest for the next three months in the transition period of the new general manager of Bidvest Tamworth, Luke Gray.
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Why did you get into this line of work? I’ve always wanted to own a cute old pub.
What do you find most satisfying about your job? I love pleasing people, organising events and seeing people have a nice time.
What do you find least satisfying about your job? I believe in ‘positive’ and don’t expect any of my team to do anything I wouldn’t do.
What is the most fun part about your job? I love what I call 'my Curra Virgins’ - new people who come to visit my cute little pub for the very first time. Their eyes tell it all: just amazed by the beautiful pub and the gorgeous surrounds. It really is pretty in Currabubula. The pub has so much history but the décor in the past wasn’t anything as beautiful is it is today. I’m always searching for history on the pub as a couple of publicans ago threw it all to the tip. So, if you have anything of interest that we could display, we would be very grateful.
Who do you most admire? I admire many people who have a ‘can do’ attitude – I get annoyed with negative people.
What is your favourite travel destination? I’ve been fortunate enough to travel extensively over the years and have experienced some beautiful places in the world. My daughter Regan is taking a gap year next year and will run the pub while Wayne and I see some more sites overseas and throughout Australia. Regan is exceptionally capable and looking forward to learning all of the aspects of the business, which will be fantastic grounding for her in her years ahead.
What is your favourite food? Seafood, especially my Dad’s mud crabs – yum - along with a choice glass of red!
What is your favourite book? A book? Who gets time to read? When I did have time, it usually was something light and a bit romantic.
What is your favourite time of the day? When my big man cooks me breakfast in the mornings – yes I’m spoilt!
What is your favourite invention? I had many years at Baiada Poultry (now Steggles) and we brought out a new chicken product which was called ‘The Dodstar’ - the ultimate chicken and vegetable snack. It was like a Chiko Roll. It was a lot of fun and my kids thought it was very cool - especially my son Lachlan who still carries the nickname also. The Dodstar didn’t survive too long after I left Baiada, and all the frozen food distributors throughout Australia probably only put it in their freezer because of my passion for the company.
What is your favourite place in the New England? Currabubula, of course.
If there was a time you could travel back to, what would it be? I believe every facet of your life is a chapter in a book. Everything you do shapes you as the person you are. I’m onto my next chapter – watch out!
What do you love to do on weekends? My weekends are busy, so it’s all about making people feel welcome at my cute little pub and feeding them well. We do big meals in Curra and our steaks are amazing, especially the OP rib, affectionately called The Big Man's Steak after my big man himself, Wayne.
The final word: I’m a firm believer that you can do whatever you choose to do in life, you just need the right attitude and a good work ethic. Sometimes you might get it wrong and I take that personally, but you can only learn by those mistakes. In business you are only as good as the team you have with you.
I’ve had an amazing career with Baiada of 15 years, Tamworth Jockey Club for 12 months and then back into food with Bidvest for the past eight years. Every step along the way I’ve had the pleasure of employing and working with some remarkable people who I love dearly. It's onwards and upwards now; we are serious about accommodation in Curra to complement the pub. We have almost finished the Curra Cottage, then we will move on to building the Curra Guest House.
