Lauren Allen and Will Bruce will continue to manage the property. Photo: Thorson Photography.
Murrumbateman vineyard, restaurant and wedding venue Poachers Pantry has decided to close its smokehouse and cease selling smoked meat products. But the good news is that this decision will allow the team to focus on the other aspects of the multifaceted business.
Founded in 1991 by Susan and Robert Bruce, the Poachers Pantry Smokehouse was a way to offer European-style cured and smoked meats to the local Canberra market at a time when locally made products of this calibre were rare.
“Poachers began in 1991 to bring quality produce to the Australian market. What began as the Smokehouse evolved into a vineyard, a cafe to showcase the produce, and eventually a restaurant all about the love of good food and wine, and sharing it with family and friends.” Susan said.
“We’re thrilled to see the Poachers experience continue to evolve as a family-run business on the same foundation that it was started.”
The vineyard and winery are Will’s passion. Photo: supplied.
Poachers is now managed by Susan and Robert’s son, Will Bruce, and his partner, Lauren Allen. They live on-site in the farmhouse with their two children. Lauren told Region that the decision to close the smokehouse was informed by what each of them wants to focus on, as well as smart financial management.
“As a small family business, it is really important to focus on areas of opportunity and growth to ensure the future. The operational costs of running a manufacturing facility continue to increase,” she said.
“It made sense for us, as the next generation, to focus on and put our energy into our areas of passion, interest and expertise.”
Over the past few years, the two have been focused on those passions, and the dedication is paying off. Poachers is a much-sought-after wedding venue – Lauren says they have bookings all the way through 2026 and beyond – and the restaurant continues to grow from strength to strength under the leadership of executive chef Adam Wilson.
“Adam is really utilising a lot of produce from the farm, and we’ve really expanded our vegetable garden: it’s a productive farm, not just a few planter boxes out back,” said Lauren.
The Poachers restaurant uses produce from the property. Photo: Supplied.
Will’s work in the vineyard is creating award-winning wines: the 2024 Mada Shiraz made from Poachers grapes recently took out the prize for Best Red Wine of Show at the NSW Wine Awards.
Poachers Smokehouse products will still be available for purchase at the restaurant until 21 December, with limited availability from other retailers, such as Harris Farm, after that, until sold out.
Poachers is a popular wedding venue. Photo: Supplied.
Lauren said the pair are hoping to spend more time focusing on reinvigorating other parts of the business: improving the cellar door experience, offering more daytime activities for families, and introducing a program of seasonal events such as markets. They will also bring back live music on Sundays in December.
The most important thing for Lauren is to make sure that Poachers continues to bring great food and wine to family and friends for years to come.
“Times evolve, but the brand and business still exist. And the legacy which was created over 30 years ago continues.”
Poachers is located at 431 Nanima Road, Springrange NSW. Poachers Restaurant is open for lunch and tastings from Wednesday to Sunday. They will be closed from 21 December until 7 January. Visit Poachers Pantry to find out more, or follow Poachers on Facebook or Instagram.
