Hospitality professionals, regardless of whether they’re front- or back-of-house, are hard pressed for time. They often work long hours, have little down time yet are expected to stay on-top of diner trends and deliver memorable dining experiences time and time again.

This is where the beauty of industry tours like those hosted by Straight To The Source are invaluable to both your professional development and your business’ livelihood.

As Dane Roberts said in his recent reflections of a recent industry tour to The Southern Tablelands, often the closest a modern day chef gets to validating the provenance of the produce they work with is a trip to the local markets.

And while Straight To The Source’s next tour will require two days away from your restaurant or caf, the inspiration and information that you are sure to take from it will pay off in spades.

As part of a special collaboration with Hospitality magazine, Straight To The Source is offering one reader the chance to win a spot on The Grampians trip.

Greenvale-Farm-Copyright-Richard-Cornish-2015-10.jpgImage: Richard Cornish

Over 11 and 12 April, a group of industry leading professionals will head to Victoria to learn all about legumes and bio-dynamic farming principles, forage for native edible plants, visit a genuine free range pig farm, hand harvest Mt. Zero Pink Lake Salt in collaboration with the local Indigenous community, and visit one of Australia’s most impressive kitchen gardens – Royal Mail Hotel Dunkeld.

The Straight To The Source team, led by well respected industry members Tawnya Bahr and Lucy Allon, will take care of the tour’s details and logistics, including round trip transportation from Melbourne’s CBD*, refreshments and meals, accommodation, master-classes, workshops and exclusive-access farm tours.

For your chance to win a spot on this once-in-a-lifetime trip, all you need to do is click on the following link: and tell us in 25 words or less why you’d like to come along.

Entries close at tonight, so don’t hesitate!


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