Thank you for entrusting me with providing the venues and food for the Society over the past year.
The Food Masters role is exciting, nerve wracking and rewarding at the same time as you never know how the Dinner is going to work out until it actually happens. However, working with all the venues, chefs and staff has, I trust provided the Members with a positive experience.
This year we dined at the following new venues:
Underbar
Olive Grove
Black Cat Truffles
Chez Bradley
All of these new Venues provided different experiences but ones that I trust were enjoyed by the Members.
The Society also hosted the Combined Dinner with Beefsteak and Burgundy which was a great success. Thank you to Paul Martino and Shaun English for their input into and the sourcing and buying of some of the wines for the Dinner.
During the year we had:
11 Dinners, March 24 to February 25, ex January
218 Diners – Ave 19.8 (LY 230 Diners - Ave 20.9 per Dinner)
16.7 Ave Members per Dinner (LY 17.4 Ave Members per Dinner)
34 Guests – Ave 3 per Dinner (LY 41 Guests - Ave 3.7 per Dinner)
$124 Ave cost per head (LY $118 Ave cost per head)
Ballarat has seen the closure of some venues that we have used in the past such as Ragazone and Mitchell Harris and it is becoming increasingly difficult to find venues that can provide food of a decent standard, have a private area for dining and at a cost that falls within our current budget.
A special mention to John Coco who stood in for me on one occasion and for being the only Member to have attended all of the Dinners throughout the year.
Andrew Bradley
13th March 2024
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