The Changing Face of the Humble Club

This year Sandhurst Fine Foods are again a partner of the 2019 Chef’s Table Competition, created by ClubsNSW. The event was created to award and recognise the many talented chefs, cooks, and apprentices in NSW Clubs. 

Chef’s Table provides a unique opportunity to challenge kitchen teams and showcase a club’s dining venue and chefs’ culinary talents.

Consumer behaviour is dictating that people are looking for an experience when they choose to go out and spend money. No longer are they happy to visit their local club for a cheap roast and a beer, we’re now seeing degustation menus, in-house sommeliers, tapas and craft beer. 

We’re also seeing many Clubs take their humble bistro menu to five stars with menus offering French cheese boards, wild pipi’s, details of the cow’s diet and marble content of beef! 

We’re also demanding more variety and premium service, with some Club’s providing their staff with five-star training programs to deliver a world-class quality of service. Training staff at a whole new level creates a completely different experience in a club, with some service training in line with premium hotels.

Aside from a shift in club culture, there is also an increase in community investment via new developments, neighbourhoods and suburbs. As many clubs reside in the suburbs, developers are creating community hubs as part of their city planning to ensure residents have a place to eat, play and stay.

Sandhurst Fine Foods is looking forward to seeing the talent shine at this year’s Chefs Table Competition, and we look forward to seeing more superstars in the food industry born out of your local club.
If you’d like to find out more about Chefs Table or buy tickets to the Awards Dinner, click here.


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