The Gulch Bicheno fish & chips to close, but top food to continue
A Tasmanian fish and chips favourite will fry its last fisherman’s basket today ... but not all is lost. WHAT’S PLANNED FOR ICONIC SHACK >>
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East Coast Tasmania institution ‘The Gulch’, feted by Lonely Planet as the purveyor of “brilliant fish and chips”, will on Tuesday fry its last fisherman’s basket.
However, all is not lost, with the Tasmanian Coastal Seafoods brand being sold to former employee Dave Ryan, the “salty sea dog” responsible for sourcing The Gulch’s fresh seafood, who will relocate to new premises in Bicheno.
Mr Ryan said the new fish and chip shop, which will be located in the former butchery at 57 Esplanade will still be dishing up the same quality fare locals and day-trippers have come to love, “if not better”.
The former scale fisherman of 30 years said he is in the process of installing signage and completing the fit-out, with the kitchen set to churn out meals in about a fortnight.
There will be some indoor, cafe-style seating, but it will predominantly focus on takeaway food, Mr Ryan said.
The iconic Gulch shack on Esplanade, as well as the Tasmanian Coastal Seafoods brand, was purchased by neighbouring start-up distillery Waubs Harbour Whisky in November last year, it can be revealed.
Co-founder Tim Polmear told The Mercury he subsequently on-sold the business to Mr Ryan for $1 as a sign of goodwill to the community, in appreciation of Bicheno’s deep connection with the brand.
Mr Polmear, who described Mr Ryan as a “genuine salty sea dog who sources great product”, said the front part of the Gulch shack would become Waubs Harbour’s new cellar door, while the back portion would be devoted to cask storage.
“It extends our footprint, the building doubles our (storage) capacity... and secures our future for the next eight years or so,” he said.
“There’s also an amazing opportunity in front of it to create a premium cellar door, that’s the final piece of the puzzle for this distillery.”
He revealed hospitality guru Tom Etges, formerly of award-winning Launceston restaurant Cataract on Paterson, who has been managing Tasmanian Coast Seafoods since its purchase in November, would be staying on as “head of hospitality” at the cellar door, which is eventually offer top-quality local produce like cheese boards and oysters in addition to its whisky.
Mr Polmear said the distillery plans to unveil the cellar door before the oncoming summer tourist season.
He said he believed Waubs Harbour Whisky would become an East Coast tourism destination in its own right once the cellar door is up and running.
“This is a brand that’s going to do a lot for Bicheno and East Coast tourism, we are high quality in terms of our product, marketing and story, it’s a strong asset for the community... in terms of promoting it as a high-class premium place,” he said.
“And the Gulch area is even more special, the proximity to wild ocean, watching the crested terns and seals on Governor Is.”
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Originally published as The Gulch Bicheno fish & chips to close, but top food to continue
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