![TAMWORTH'S TUCKING IN: Luke Fielding, pictured here with mother Sally, and father Darren, are the faces behind the new burger joint, Williamsburg, in the old Mechanic's Institute building on Brisbane St. Photo: Jacob McArthur TAMWORTH'S TUCKING IN: Luke Fielding, pictured here with mother Sally, and father Darren, are the faces behind the new burger joint, Williamsburg, in the old Mechanic's Institute building on Brisbane St. Photo: Jacob McArthur](/images/transform/v1/crop/frm/pMXRnDj3SUU44AkPpn97sC/dfa380d7-e36b-4dea-9a5e-069e659793f3.jpg/r0_121_2362_1528_w1200_h678_fmax.jpg)
TAMWORTH is in the middle of a foodie boom with new restaurants, cafes and burger joints popping up.
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Local business people believe the influx is being driven by the city’s changing demographics, with residents looking for more variety and niche experiences.
Business confidence in the city is growing, with a number of new eateries setting up shop in recent months.
The Fielding family are weeks away from delivering new “gourmet burger bar”, Williamsburg, inside Tamworth’s historic Mechanic’s Institute on Brisbane St.
The opening of Williamsburg is a culinary vision that has been three years in the planning by the former Subway franchisees.
“[In Tamworth] it’s been all about the fast food chains and they are absolutely wonderful, they give so many people jobs,” co-owner Luke Fielding said.
“But our restaurant and our cafe culture is growing extremely fast. We want to join that growth.”
Mr Fielding, 26, said Tamworth had developed a “dine culture” which had boomed at an “incredible rate”.
“I think people are wanting to spend their $100 on a few drinks and a decent meal,” he said.
“That culture in Tamworth is growing and that’s why I think so many restaurants are popping up.”
Williamsburg joins Mexican outlet Zambero’s and “fresh alternative” takeaway shop, Mary’s, in a cluster of new eateries in the CBD.
Local businessman Vince Tusa, who opened Mary’s in the past few weeks, said television had played a big part in boosting local food knowledge and expectation.
“There’s channels on television dedicated to food, the top programs are food shows,” he said.
“People are more educated and more exposed than ever.”
Mr Tusa, who is also behind Red Embers, said the city is reaching “saturation point” with the number of outlets now open.
“In the next five years, some will stay and some will disappear,” he said. “But we’re close to saturation point.”
Tamworth Business Chamber president Lia Mahony said locals have changed the way they socialise to revolve around food.
“I think the town’s socialising habits have changed, it’s not uncommon for people to go out for a mid-week meal,” Ms Mahony said. “Socialising has changed and there’s enough diversity to accommodate whatever people want.”
The chamber president was impressed by how rapidly the hospitality sector has grown.
Ms Mahony believed there was enough of a market in Tamworth to sustain the boom, but the ball was in the operator’s court.
“I think a quality operator has an opportunity to make a living,” she said.
“It comes down to consistency.”