Gordon MacGregor, a Scottish chef now based in Australia, began his career at just 14, ignited by a school competition that led him to work in a local kitchen. His passion for food quickly grew, driving him to gain experience in various countries, including Thailand and Australia. These diverse experiences have significantly influenced his approach to cooking, blending classical techniques with global flavours. Today, Gordon runs Wellington Point Farmhouse, a restaurant focused on fresh, local produce, and sustainability. His journey reflects a deep commitment to quality, innovation, and adapting to the challenges of the industry.
Can you share a bit about your background and what led you to pursue a career in the food industry?
My name is Gordon MacGregor, and I’m a chef originally from Scotland, now living in Australia. My journey in the food industry began at a young age. I started working in a kitchen when I was around 14. This began with a school competition that led me to take over a local restaurant in my small town. From the moment I stepped into the kitchen, I was hooked. The adrenaline, the energy, and the passion of the chefs around me were exhilarating. It was love at first sight.
I quickly knew that I wanted to pursue a career in this field. I returned to the head chef a few days later and asked for the opportunity to work there. I began with basic tasks like peeling carrots and potatoes, but as I proved myself, I was given more exciting responsibilities. I worked there for about two years before moving on to a job at a hotel nearby, where I fell in love with the entire dining experience and food culture.
Throughout my career, I competed in various food competitions around the world, representing Scotland through the Federation of Chef Scotland. I had the chance to travel extensively, including to Dubai, Malta, and Germany. Competing at a young age in Dubai was a significant milestone, though I still regret not winning that competition.
My travels also took me to Thailand, where I spent six months living and working. I helped open a café with my cousin, who ran a restaurant there. We shared our respective expertise, with me teaching Western cuisine while they taught me about Thai food. Living in Thailand was a grounding experience and taught me to appreciate the simple things in life. The heat was challenging, but the experience was incredibly rewarding.
After that, my wife and I moved to Australia and worked in various top restaurants. We initially planned to return to Scotland but found ourselves connecting with Chef Bill, an Australian chef who had worked in Michelin-starred restaurants in Scotland and London. This connection led to an opportunity to work in Melbourne, where I continued to refine my skills and knowledge, especially in wine and local produce.
In Melbourne, I worked at a restaurant attached to a winery, learning a lot about wine production and working with a chef garden that supplied much of the restaurant's produce. After a few years, we relocated to Brisbane to be closer to family. Adjusting to the food scene and culture in Brisbane was a challenge, but I eventually started my own business before opening Wellington Point Farmhouse. This new venture marked a shift from fine dining to a more casual dining experience, focusing on fresh, local produce and a farm-to-table concept.
How did your training at a Michelin-starred restaurant shape your approach to cooking and influence your career?
The training at a Michelin-starred restaurant truly shaped me as a chef. As a young chef, I thought I was skilled, but Michelin training introduced me to an entirely different realm. It's a whole different level altogether, with a real focus on precision and excellence. There’s no room for error. It’s about cooking at the highest standards, appreciating food, understanding flavour combinations, and mastering textures. The environment was almost military-like in its discipline.
The team and culture were incredibly important. During service, you could hear a pin drop because everyone was so controlled and focused. It was like an orchestra, with the head chef as the conductor calling the shots, and everyone else perfectly synchronised. The experience was phenomenal and invaluable in shaping my approach to cooking and my career.
You’ve worked in various countries, including Thailand and Australia. How have these different environments influenced your cooking style?
Working in various countries, including Thailand and Australia, has significantly influenced my cooking style. I've been exposed to different cultures, cuisines, flavours, and concepts. Transitioning from my Scottish and classically French training to cooking Thai food and embracing Thai culture was a massive eye-opener. Coming to Australia and experiencing their food concepts further enriched my approach.
Throughout my career, I've blended these diverse elements. You’ll notice a lot of Thai, Asian, and other unique flavours in my cooking now. Initially, my training focused on classical French dishes and techniques. However, as I travelled and explored different flavour profiles, I adapted my cooking style to incorporate these new influences.
My approach now is not about serving a traditional Thai dish on a Scottish chef's menu in Australia. Instead, it’s about taking those flavour profiles and integrating them with the exceptional local products here. I use French techniques but marry the diverse flavours, creating a harmonious blend that reflects my global experiences.
How was the transition from being a chef to becoming a restaurateur at Wellington Point FarmHouse?
The transition from being a chef to becoming a restaurateur at Wellington Point FarmHouse was a significant change. As a chef, I was very comfortable running a kitchen, managing service, and handling all the elements involved in food preparation and presentation. However, moving to a restaurant owner role introduced a multitude of new responsibilities. Now, I was not only focused on cooking but also on managing 38 staff members, handling the dynamics between front and back of house, ensuring bills and wages were paid, and overseeing the overall operation.
It was an exciting yet challenging journey. I’ve always loved pushing myself and embracing new challenges, and this transition came at a time when I was ready for it. The goal of owning my own restaurant had been a long-standing aspiration, but the reality of managing a full-scale restaurant was far more complex than I had envisioned. Initially, I imagined running a fine dining establishment with a smaller, more controlled setting, but Wellington Point FarmHouse turned out to be a much larger operation with a cafe & takeaway element, which was a completely different realm from what I had anticipated.
The transition was hard because it involved more than just worrying about whether my chicken stock was on date or if I had too much meat in the fridge. Now, I faced massive concerns, sleepless nights, and worries I had never anticipated. The industry was challenging, especially during the COVID-19 pandemic, which significantly impacted restaurants and chefs. It was a period that tested the resilience of many and led to a shake-up in the industry, clearing out those who were not fully passionate about the profession.
Today, the industry faces high stress due to rising food costs, labour expenses, and interest rates. This stress is different from the hustle and bustle of service; it’s a pressure that comes from managing the broader scope of running a restaurant. Despite these challenges, the journey has been rewarding, and striving to succeed each day while learning new skills has been a fulfilling part of this new role.
What was the inspiration behind the concept of Wellington Point FarmHouse?
The inspiration behind Wellington Point FarmHouse stemmed from a longstanding vision shared between my business partner, Paul, and me. Paul had been dedicated to the farm for many years, and over time, it had evolved from a large expanse of land to the remaining 24 acres we operate on today. This area, once known as the "Farm Bowl of Brisbane," has transformed into a more developed region, but Wellington Point and its farm still retain their rural charm.
Before meeting Paul, I often wondered about the potential of the farm as I drove past it. When we eventually connected, it was clear that Paul and I shared a similar vision. Although he had never run a restaurant, he had a clear idea of what he wanted to create—a wholesome, family-oriented farmhouse restaurant driven by a paddock-to-plate concept.
Our approach is straightforward and genuine. The farm provides a view of the produce growing right outside the window. We pick the produce and bring it into the restaurant for cooking, avoiding unnecessary gimmicks. The focus is on traditional, high-quality cooking that respects the produce. The hard work of growing the ingredients is done in the fields, and our job is to honour that effort by cooking and presenting the food simply and well.
Having this farm right at our doorstep allows us to be highly sustainable. We can harvest just what we need, which minimises food waste and enhances our respect for the ingredients. Instead of ordering produce in bulk, we can pick exactly what we need for service. If we run out, we only need to walk a few metres to gather more.
This direct connection to our ingredients has elevated our approach to sustainability and waste management. We utilise every part of the vegetable, even turning scraps into other useful products or composting them to return nutrients to the soil. Our restaurant is designed to be warm and inviting, with a focus on good, wholesome cooking done well. My head chef, Ben, and I collaborate closely to develop seasonal dishes that highlight the freshest local produce.
Overall, the concept of Wellington Point FarmHouse is built on sustainability, simplicity, and a deep appreciation for the farm-to-table journey.
At Wellington Point Farmhouse, you focus on using fresh, local produce. How does this farm-to-table approach enhance your dishes and overall dining experience?
We’re fortunate here at Wellington Point Farmhouse to have expansive glass windows along the restaurant and the deck, which offer a view directly onto the farm. This setup allows guests to see the very produce they're enjoying on their plates, enhancing their dining experience. It’s not a case of smoke and mirrors; the produce you see growing out there is genuinely what ends up on your plate.
This visibility enriches the dining journey by connecting guests with the source of their food. It’s not just about the fresh produce; it's about conveying the story and journey of the fruits and vegetables from the farm to the table. This transparency helps staff understand and share this story with guests, making the experience more engaging and meaningful.
Additionally, our open kitchen allows guests to interact with the staff, asking about dishes, preparation methods, and the origin of ingredients. This direct engagement reinforces the story we aim to tell and ensures that everyone in the team is aligned and knowledgeable about our farm-to-table concept. It’s all about creating a cohesive narrative and delivering an authentic, transparent dining experience.
How has the current high inflation rate affected the hospitality industry, particularly in terms of ingredient and operational costs?
The high inflation rate has had a considerable impact on the hospitality industry, particularly affecting ingredient and operational costs. With rising food costs, as well as increases in rent, electricity, and gas bills, it's challenging to manage expenses effectively. There’s only so much that can be done to adjust margins and pass these costs onto menu prices. For example, gone are the days when you could enjoy a beautiful plate of barramundi and vegetables for $20 or $25. Now, the same dish is closer to $40.
We sometimes face backlash from customers about these price increases. However, our goal is to source the best produce available, despite the inflationary pressures on local suppliers that force them to raise their prices as well. As a restaurant owner, managing these rising costs is a balancing act. We can’t keep raising prices indefinitely without risking a decline in customer visits, which could ultimately put us out of business.
It’s a challenging situation on the backend, as we are not at a loss but also not seeing substantial profits. We strive to be smart about our menu, making use of our sustainable practices by utilising produce from our farm and adjusting our offerings to align with seasonal availability. This approach helps us manage some of the cost increases, but staffing, gas, and electricity costs continue to strain our finances.
The current environment is tough, and we’re seeing some great restaurants closing their doors due to these pressures. Many of my industry peers, who have been in the business for years, are experiencing similar difficulties, which is disheartening.
Fortunately, we have a loyal clientele who understand the reasons behind our pricing. However, we still encounter some complaints about the cost. We aim to offer the best experience possible while navigating these financial pressures. Our pricing adjustments are not about indulging in luxury but are necessary to keep the restaurant sustainable and continue providing a valuable service to our community.
The reality is that no restaurant seems to be thriving effortlessly at the moment. If there are any that are managing to do so, I’d be very interested to learn their strategies.
What strategies have you implemented at Wellington Point Farmhouse to manage rising costs without compromising the quality of your dishes?
At Wellington Point Farmhouse, we've tackled rising costs through a couple of distinct approaches. Initially, we considered reducing labour costs by implementing strategies like QR codes for orders, which many restaurants have adopted. While QR codes help save on labour costs, they can diminish the personal touch and ambiance that come with traditional table service. In our view, the experience of being served by a knowledgeable staff member, who engages with guests and enhances their dining journey, is a crucial part of what we offer.
Recognising the importance of maintaining high-quality service, we initially focused on cutting back on staff hours. However, we soon realised that this approach risked compromising the quality and standards we strive to uphold. Instead of continuing down the path of reduction, we shifted our strategy. Now, we're concentrating on how to optimise and increase revenue with our existing staff.
Rather than constantly looking for ways to cut costs, we're exploring opportunities to enhance our offerings and capitalise on quieter periods throughout the day. We aim to make the most of these downtimes and identify ways to provide more value and improve our service without sacrificing the personal touch that defines our restaurant.
How do you balance the need to adjust menu prices due to inflation with the need to remain accessible to your customers?
To balance the need for adjusting menu prices due to inflation while remaining accessible to customers, we’ve implemented a few strategies. Initially, we explored cutting back on labour costs, which included adopting QR codes for ordering. While QR codes help reduce labour expenses, they can detract from the dining experience by removing the personal touch of service. We wanted to maintain that human interaction, so we focused on optimising our existing staff rather than cutting hours.
Instead of further reducing staff, we shifted our approach to enhancing revenue through better utilisation of our staff and resources. For instance, we capitalised on quieter times of the day by offering more options without increasing labour costs. We also adapted our approach to include QR codes in certain areas, like the lawn, where it was impractical to provide full service but still allowed guests to enjoy our offerings, such as wine and cheese boards, while overlooking the farm.
Additionally, we continuously analyse our figures and supplier costs to find savings. For example, we compare prices for essential items like milk and coffee beans, which are significant in terms of volume and cost. Small savings, such as a few cents per litre of milk, can add up across large quantities and help maintain profitability. We apply this approach across all areas of the restaurant, from supplies to utilities, to ensure we remain cost-effective and efficient.
Overall, by balancing our pricing adjustments with strategic operational changes and a keen focus on cost-saving measures, we aim to maintain both quality and accessibility for our customers.
With increasing costs, how do you prioritise sustainability and local sourcing in your operations?
We’ve adjusted our menu to better balance the high costs while prioritising sustainability and local sourcing. Previously, we featured high-priced dishes with premium ingredients. While we still offer top-quality produce, we've incorporated more cost-effective elements. For instance, we've introduced dishes like rice and pasta, which were not part of our menu before. This shift allows us to lower menu prices without sacrificing our profit margins or overall quality.
We also strive to serve dishes in a way that maintains value without significantly increasing prices. While we have faced some backlash from customers regarding price increases, we avoid surcharges on weekends or busy periods. Instead, we prefer transparency in pricing. For example, our Farmhouse Burger is priced at $22 because it features freshly ground meat, house-made pickles, and homemade tomato chutney. We aim to provide a clear explanation for the pricing, showing that it reflects the quality and care put into the dish.
Incorporating these changes has been a challenge, but it’s crucial for sustainability and managing financial fluctuations. Balancing cost and value while staying true to our commitment to local sourcing and quality remains an ongoing challenge.
Despite the challenges, are there any opportunities you see for growth or innovation within the industry?
Despite the current challenges, there are still opportunities for growth and innovation within the industry. One key area is improving efficiency, which also enhances sustainability. For instance, at our restaurant, we're committed to reducing food waste by only picking the produce we need for the day and making use of every part of it. By growing our own produce, we're able to manage our resources better and minimise waste.
We also focus on recycling and reusing by repurposing coffee grounds as a fertiliser to enrich the soil for growing our vegetables. Although this approach isn’t always feasible due to seasonal variations and occasional crop diseases, it’s part of our broader strategy to be as sustainable as possible.
Moreover, we’re exploring projects like using reusable coffee cups instead of single-use ones. While we may not be the pioneers in this shift, it's clear that the future will likely move towards a culture of reusable containers.
In terms of innovation, I’m always pushing for new ideas and improvements. The industry is constantly evolving, and while many concepts are revisited trends, there's always something new to discover. I’m inspired by the extraordinary chefs and talented individuals in the hospitality sector, and I believe that the industry will continue to unveil exciting new developments. We have our own visions for our restaurant's future, and we’re excited about the potential for growth and innovation.
Where can we learn more about you?
To learn more about Wellington Point Farmhouse, you can visit our beautiful website, and we’re also active on Instagram and Facebook. For updates about me personally, you can follow my Instagram account and my Facebook profile, . I strive to share as much as I can, though my wife often reminds me that I should post more frequently. I agree that I could be more active in posting, but for the latest updates and a glimpse into what we do at the restaurant, definitely check out our Instagram page. We’re working hard to post daily and showcase all the exciting things happening at the Farmhouse.
Chef Gordon MacGregor: A Journey of Passion, Leadership, and Innovation
In reflecting on the journey of Chef Gordon MacGregor, it becomes clear that his dedication, passion, and extensive experience have profoundly influenced his approach to food and hospitality. His commitment to nurturing local talent and his creative process in developing unique dishes are testaments to his leadership in the industry. Gordon's story is a reminder of the importance of staying true to one's roots while embracing innovation and the dynamic nature of the restaurant world. As he continues to shape the dining experiences in Brisbane, his work stands as a source of inspiration for aspiring chefs and a symbol of excellence in the field.
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