By Clyde Mooney

The operator of seven successful Brisbane venues, including three Pig N’ Whistle pubs, claims its 'paddock to plate' approach is winning over patrons. 

The Mantle Group is one of Queensland's longest-running food and beverage operators, established in 1979 and now employing around 400 staff. 

The group produces many of its own foodstuffs, including a herd of Black Angus cattle in Bilambil Heights and its own line of Kimberley Red beef, as well as organic herbs, curry leaves, fruit, kaffir limes and galangal grown at its specialty farm in western Brisbane, and its own coffee, wine and beer brands. 

"Where possible we like to source produce internally and manage every step of the process from paddock to plate," said founder Godfrey Mantle.

"Our customers have come to appreciate our attention to detail, use of fresh produce and, importantly, that our meals are consistently top-quality.

The company also runs its own government-accredited registered training organisation (RTO), Mayfair College, to train all staff to a diploma level in hospitality.  

"Our hands-on involvement in the development of recipes, produce, procedures and the training of staff gives us a unique skill-set," Godfrey Mantle said. 

He said the group's internal processes assist in reducing its carbon footprint and cutting suppliers' costs, which are then passed on to the customer. 

Their quality control measures also include an in-house butcher, full-time French pastry chef and chief saucier – and the team have also personally designed and manufactured all of the furniture for each venue.

The Shout Team

The leading online news service for Australia's beer, wine, spirits and hospitality industries.

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