GONE are the days when going to the club meant choosing the best of the worst meal on the menu.
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Like other major clubs, Tamworth Services Club is no exception and has witnessed a gastronomic revitalisation with 50 per cent of customers saying they visit their club for the food.
Tamworth Services Club and North Tamworth Bowling Club chief executive officer Kristian Brooks said both clubs had completely shifted their approach to food.
“Clubs have always been into food, but people’s expectations are changing. They aren’t happy with the $5 curry anymore,” Mr Brooks said.
“It’s our job to diversify and cater for all the changing tastes.”
To keep up with the city’s changing palate, Tamworth Services Club has just hired a new chef, James Marshall, who said he was looking forward to changing up the menu.
“The first thing I’ve done is gone completely fresh; chicken schnitzel will be fresh chicken, crumbed here,” Mr Marshall said.
“People want their standard meals but we will also have a special board that will be changing all the time where people can explore seasonal food.”
Mr Marshall brings his expertise earned as head chef at Cable Beach Resort, a five-star restaurant in Broome.
ClubsNSW boss Anthony Ball said not-for-profit clubs had transformed their food offerings over recent years to focus on providing quality meals that were still great value for money.
