Distillery levels up with new GM appointment

A GEELONG hospitality maestro is adding his experience and business polish to one of the Bellarine’s top attractions.

Thirty-year industry veteran Paul West has taken the reins as the new general manager of Bellarine Distillery/The Whiskery.

Mr West has spearheaded some of Geelong’s most well-known hospitality venues including Lamby’s, Edge and Black Sheep and is the co-chair of the Mark West Foundation.

A lover of local wine and fresh produce, Mr West said a recent career break and travel inspired him to have a fresh outlook on new opportunities within the region.

“I’ve known Russ and Lorelle (owners) through the industry and friendship for a long time, and she flagged a while ago if I ever felt like a change to get in touch,” Mr West said.

“When my partner and I got back from our travels, we thought it was time for something a bit different. I was in town running the Geelong venues for 23 years. It was a big chuck of my career.

“To now be down here is super exciting. To come on board and contribute to the amazing success of what the guys have done down here is remarkable.

“In the end, to swap the office from down underground at Lamby’s to out on the bellarine in this beautiful part of the world really was an easy decision.”

Business founder and co-owner Russ Watson said he was very excited to welcome Mr West on board.

“We have had a great deal of respect for him [Paul] over a long period of time, and we are always looking at ways to improve our business.

“We’d joked a few times – it would be good to get someone like Westy on board and how would we possibly prise him away? Luckily, we had a chat and he was interested.

“I never get sick of coming here, and I hope it’ll be the same for Paul and his partner.”

Mr West said the team have plenty of exciting plans in the pipeline for summer and beyond.

“We are conscious we are a cellar door with great food attached, not a restaurant. It doesn’t mean the offering can’t be unreal, but we know our product,” he added.

“Some fresh calamari, or a lobster roll on the menu could be within the bits and pieces for this summer.

“We will also capitalise on the busyness ahead and do some events, like Whisky on the Bay and other special events.

“Upskilling will also be a focus. So many skills in hospitality are transferrable in life. I can’t wait to work closely to help our team improve in various facets.”