Southern Ocean Lodge’s growing demand for luxury escapes

South Australian premium accommodation provider, Southern Ocean Lodge on Kangaroo Island, is ranked among the top 100 hotels in the world and has consistently been voted Australia’s top tourist destination.

South Australian premium accommodation provider, Southern Ocean Lodge on Kangaroo Island, is ranked among the top 100 hotels in the world and has consistently been voted Australia’s top tourist destination.

It’s not an easy feat for the property which completed 10 years in March this year given the sheer number of luxury offerings that have opened up in the past 12 months, Lodge manager John Hird said.

Together with wife Alison Heath, they have now managed the remote island property for almost seven years.

Southern Ocean Lodge, South Australia Image supplied

“Certainly a major highlight of the past year has been being voted #1 in Australia by the readers of Travel & Leisure Magazine and also by the readers of Conde Nast Traveller.

“It is most pleasing to note that we have (also) retained our ranking of 47th in the Top 100 Hotels in the World according to the readership of Travel & Leisure Magazine.”

More than 37,000 guests from 40 different countries, mostly luxury travellers, have stayed at the pristine southwest coast location designed by KI-born architect Max Pritchard.

A new airport lounge is now accessible exclusively to Southern Ocean Lodge guests, designed by architect Max Pritchard, as part of the redeveloped Kingscote Airport.

The success has contributed immensely to the local island economy.

Southern Ocean Lodge managers Alison Heath and John Hird. Picture Supplied.

On average every month, Southern Ocean Lodge’ local produce orders include 1200 bottles of premium SA wine, 14 bottles of KI Spirits Wild Gin, 55kg of live KI marron, 4680 KI free-range eggs, 85 fresh KI pheasants and 85 fresh KI partridges, 65 sustainably produced barramundi from KI’s Parndana School, 50 dozen oysters from American River and Coffin Bay, 85kg of KI Sheep’s milk yoghurt and 345 litres of Fleurieu Peninsula milk and cream.

A major challenge for the lodge though is finding and retaining good staff.

“Given the remote location of our business it is often difficult to recruit and retain staff — to put it into perspective, the nearest supermarket is 100 kms away and the nearest pub is a 45 minute drive along dirt roads.

“The tourism industry in SA remains on an amazing growth trajectory with some major projects in the pipeline both in Adelaide and throughout regional SA.

“My concern is how are we going to find enough qualified people to deliver the best service and guest experience when we already have a shortage of labour in this industry, especially in regional SA,” Mr Hird said.

A full soft-refurbishment of the entire lodge has now been completed in time for peak season with its popular Kangaroo Island Food Safari being given a refresh and the proposed introduction of a new Kangaroo Island Photography Safari.

Southern Ocean Lodge is part of Baillie Lodges, a portfolio of unique tourism offerings, owned by James and Hayley Baillie.

Owner partners James and Hayley Baillie at the Southern Ocean Lodge on KI when it opened in 2008.