On International Women’s Day every year, the voices and stories of women across the world are celebrated, as we address the issues that cause gender inequality and diversity. But despite these issues remaining, such voices and stories take a backseat once the day is done.
We think it’s worth doing the opposite and actively challenging the issues that create these gaps in our industry. So, we’ve launched this weekly series, Wednesday Women, where we’ll profile the stories of the inspiring women in this great and wide industry.
Today we speak with Jodie Tiernan, Director of Albury’s beloved local pub, Public House, a venue that plays a significant role in the local community beyond being a place to eat and drink.
Acting as a social hub for people from all walks of life to come together and foster friendships, Albury locals consider the pub a safe space to gather, share stories and celebrate important life events.
With community at the heart of her approach to hospitality, Tiernan draws inspiration from venues she’s managed in the UK, Sydney and Albury, where she quickly became accustomed to learning what customers like to drink, taking an interest in their stories and making them feel like they’re part of the family.
It’s this practice that formed the basis of Tiernan’s core hospitality values and makes the Public House a vital part of the neighbourhood’s fabric.
“Empathy is at the forefront; understanding and anticipating the needs of guests creates a welcoming atmosphere. Authenticity is also crucial; I strive to offer genuine experiences that reflect the local culture and community,” Tiernan told Australian Hotelier.
“Personal touches and attention to detail have inspired me to prioritise meaningful interactions – it’s this blend of values and influences that guide my approach to creating memorable experiences for guests.”
The craft of cocktails
Since the opening of the award-winning pub in 2017, Albury has become a much more vibrant, diverse community, and with that shift also comes a shift in the expectations people have for pub experiences.
“People now seek more than just a place to grab a drink; they want a welcoming atmosphere, quality food, and activities that foster a sense of community connection,” Tiernan explains.
In response, Tiernan has focused on creating a more inclusive environment. From a revamp of the cocktail and food menu to cater to different tastes and dietary preferences to enhanced customer service training, the Public House aims to be a central hub where everyone feels at home.
A great example of the pub’s evolution is its innovative beverage program with an extensive signature cocktail list and of course, the famed cocktail trees, meaning there really is a cocktail for every occasion and every taste.
“Our cocktail menu, featuring 50 unique drinks, is centred around creativity and inclusivity. We aim to attract both traditional pub-goers and those looking for something new.
“By incorporating familiar flavours and ingredients into our signature cocktails, we create a bridge for those who may be hesitant to step outside their comfort zones. Each cocktail tells a story, inspired by my immediate and extended family members.
“Our cocktail trees are designed to be both a visual spectacle and a tasting adventure, encouraging sharing and exploration among friends. Social media has played a significant role in the success of our cocktail trees, capturing good times, shared experiences, and memorable moments,” Tiernan continued.
With so many diverse options on an already extensive menu, Australian Hotelier asked Tiernan how she stays ahead of the curve and ensures the longevity of the Public House’s cocktail program.
“It’s essential to think outside the box. You don’t always need to create new cocktails; instead, consider different ways to serve them,” she explained.
“For example, we offer mini Martinis from 6-8pm on Wednesdays, allowing our patrons to sample our cocktails in smaller, more affordable portions. It’s a fun way to showcase our offerings.
“Additionally, during summer, we sell our signature frozen poptails, which we make ourselves. They’re incredibly popular, easy to prepare, and provide the same great taste as our cocktails in a refreshing, fun, and cost-effective way.”
An evolving pub landscape
With her in-depth knowledge of the cocktail world, Tiernan sees several key trends influencing the cocktail scene in pubs in 2025. As patrons prioritise authenticity and health and wellness, she expects to see a continued focus on locally sourced ingredients, craft cocktails and no- and low-alcohol cocktails.
Beyond her predictions for cocktail trends, Tiernan anticipates a variety of opportunities and challenges for pubs in the year ahead.
“One significant opportunity is the growing trend of experiential dining, where customers prioritise unique and memorable experiences over simply having a meal or drink. To capitalise on this trend, we’re enhancing our menu with themed events, interactive dining experiences, and collaborations with local wineries.
“On the challenge side, rising ingredient costs and changes in regulations could affect our pricing and operations. To mitigate this, we’re committed to building strong relationships with local suppliers to ensure quality and sustainability while managing costs effectively.”
Additionally, Tiernan sees ongoing competition from alternative social venues, such as bars and restaurants that offer comparable experiences.
“To stand out, we’ll continue to leverage our unique branding strategies and community involvement initiatives to reinforce our presence and encourage customer loyalty.
“By embracing innovation, focusing on the customer experience and adapting to market trends, we aim to navigate the challenges ahead and fully seize the opportunities within the evolving pub landscape,” she concluded.