Interview By Elijah Attard, Chef at Maybe Sammy and host of the Roots Hospitality podcast. @roots_hospitality
Bud’s Tavern, 68 Owen Street, Huskisson, NSW
@budstavernhusky
One of the first bars I ever remember going to was Howlin’ Wolf. In Wollongong, the Wolf became this rowdy, fun, and wild place to get some of the nicest range of whisky you could hope for. But there was something special about the raw atmosphere and genuine authenticity of the country folk mindset that made me feel at home.
Picture Scott’s latest venue now, a family-owned and operated Tavern in Huskisson that ?nds the perfect balance between great operators and fantastic vibes – all with a touch of Australian nostalgia. Imagine these almost vegemite yellow-coloured tiles, booths for your friends to squeeze into on a hot summer’s day, Bud’s Tavern feels like a place you just need to be.
Fortunately, I got to catch up with Scott after many years to share his new passion project.
Bud’s Tavern is part of the hospitality group ‘Good Times Only’ which includes venues such as Howlin’ Wolf, Dagwood, The Little Prince and more – each having their own unique vision and atmosphere. What drew you to recreating a nostalgic Aussie tavern in the countryside of Huskisson?
Growing up out west, I’ve always loved how honest and uncomplicated country pubs are. History oozes through the walls, you can smell it. So, when what we believed to be the perfect site became available; the opportunity to open a venue that celebrates everything Australiana, with family at its heart, was that missing piece of our puzzle. Creating a venue with my brother and business partner Blake, fiancé and Mum, that celebrates my late grandfather Bud, it’s the Australian dream.
From first glance, you’re not sure if Buds Tavern is a groovy hotel, retro cocktail bar or welcoming pub. But maybe that’s the charm and a good reason for the locals to pop past for a cold beer on tap right?
The initial concept was intended to celebrate the nostalgia of the 80’s. Now most pubs are copy-and-pasted to be these miserable, lifeless, poker machine dens. Bud’s is our attempt to bring back the best parts of that time period – pub rock, ice cold beer but most importantly, bartenders and customers are 100% committed to each interaction with each other. A pub should make you feel warm, somewhere the whole community feels comfortable.
From the virtual tour I got, I immediately identified the level of detail you’ve gone to just to create a well-polished venue and that’s before the drinks are even sold. The quality of those golden tiles that are the signature colour of Buds Tavern, create such an iconic throwback. Being in there would remind me of Puberty Blues.
That’s exactly what we are going for, But I’m glad you noticed the detail because we put a lot of thought into creating the most authentic experience possible. Take these beautiful yellow tiles for example. After months and months of searching our supplier found them and had them shipped in from Turkey. It’s these finer details that we hope elevate the venue, these tiles – along with the warm wood panels and friendly faces behind the bar, are really what gives the bar its heart and personality. So, getting that right was really important for us.
The initial concept was intended to celebrate the nostalgia of the 80’s. Now most pubs are copy-and-pasted to be these miserable, lifeless, poker machine dens. Bud’s is our attempt to bring back the best parts of that time period – pub rock, ice cold beer but most importantly, bartenders and customers are 100% committed to each interaction with each other. A pub should make you feel warm, somewhere the whole community feels comfortable.
If this is the classic 80’s Australian Tavern that I’m thinking of – will there also be a meat raffle on Sundays? We all know the Nannas would love it.
It wouldn’t be an Australian Tavern if there wasn’t. Meat raffles and the members’ badge draw run every Wednesday. The badge draw winner also wins a spin in our 1974’ LH Torana. AC/DC blaring and cash in hand, I’m not sure it gets more 80’s than that.
There’s a chance for a well-regarded Wollongong chef to potentially jump on the reins with your group to provide an upscaled menu. Any other juicy information we can get for this awesome collaboration?
We’re excited to be working with the Welsh wizard himself, Simon Evans (Executive chef from Bangalay Dining; also Ex-Caveau). Simon will be consulting on our menus to create something not only delicious but also super homely. He is killing it at Banagalay, so I can’t wait to see what he has in store for us.
I have to finish on this one Scotty. What’s the funniest or craziest time you found yourself most in the shit during a shift as a bartender?
Almost every on-call shift of my life. Assuming I wouldn’t be needed, being too merry when needed and making the situation worse. Full credit to the team for getting us through the early days.
Thanks for taking the time to chat. I can’t wait to get down to Huskisson, that’s for sure!