Pete Gillespie | Co-founder, Garage Project
04/19/23 • 31 min
Pete Gillespie is the brains and brewer behind one of the world’s great independent beer brands.
In 2011 Pete, brother Ian and their mate Jos Ruffell started brewing beer out of a run down auto workshop in Wellington, New Zealand, brewing just 50L of experimental, wild and at times wacky beer at a time - and Garage Project was born.
Since then, Pete and the team have created literally hundreds of different beers and with cans as distinctive as the beer inside, Garage Project has become one of the best known craft beer brands across New Zealand, Australia and on the global stage.
In this episode:
- Pete reveals the branding advice they were given in the early days and why ignoring has been instrumental in their success
- Shares the reasons being independent remains important - but why they’ll never rule out joining a larger commercial brewery
- Details why Wellington is such a great food and drink destination
- Recounts the best restaurant meal he’s eaten and shares his recipe for ceviche featuring Australian salmon
* Language warning: this episode contains some coarse language*
We’ve got the ingredients that’ll help your business grow.
Find out how more than 6000 bars, pubs and restaurants use me&u to make every guest feel like a local.
Pete Gillespie is the brains and brewer behind one of the world’s great independent beer brands.
In 2011 Pete, brother Ian and their mate Jos Ruffell started brewing beer out of a run down auto workshop in Wellington, New Zealand, brewing just 50L of experimental, wild and at times wacky beer at a time - and Garage Project was born.
Since then, Pete and the team have created literally hundreds of different beers and with cans as distinctive as the beer inside, Garage Project has become one of the best known craft beer brands across New Zealand, Australia and on the global stage.
In this episode:
- Pete reveals the branding advice they were given in the early days and why ignoring has been instrumental in their success
- Shares the reasons being independent remains important - but why they’ll never rule out joining a larger commercial brewery
- Details why Wellington is such a great food and drink destination
- Recounts the best restaurant meal he’s eaten and shares his recipe for ceviche featuring Australian salmon
* Language warning: this episode contains some coarse language*
We’ve got the ingredients that’ll help your business grow.
Find out how more than 6000 bars, pubs and restaurants use me&u to make every guest feel like a local.
Previous Episode
Daragh Kan | Fancy Hank’s, 100 Burgers Group, Mr Yum
In 2007 Darah opened his first pub, the Mercat Cross in Melbourne’s CBD, and has since created a growing empire that includes some of Melbourne’s most loved bars and restaurants, including Fancy Hank’s, Welcome to Thornbury, Natural History and Good Heavens to name a few, while also building fast casual brands Mr Burger and Belle’s Hot Chicken.
The 100 Burgers Group, of which Daragh is a director, now employs hundreds of people and plays a vital role in creating Melbourne’s famed food culture.
In this episode:
- Daragh opens up on what he wishes he knew before starting out in the hospitality industry
- Talks about the role technology plays his venues - and in the sustainable future of the industry
- Why he still loves hospitality and the reason he’s bullish on the future of Melbourne’s CBD
- The reason kobe beef holds a special place in his heart and he shares his knock-out sichuan eggplant recipe
We’ve got the ingredients that’ll help your business grow.
Find out how more than 6000 bars, pubs and restaurants use me&u to make every guest feel like a local.
Next Episode
Mark Limacher | Chef & Co-owner, Ortega Fish Shack
Join us as we explore the culinary realm of Chef Mark Limacher and the renowned Ortega Fish Shack in Wellington, New Zealand. With a focus on fresh seafood and a casual dining atmosphere, Ortega Fish Shack has become a go-to spot for seafood enthusiasts in the city. Mark Limacher, the owner and chef, brings his creativity and expertise to the table, offering a variety of delicious seafood dishes that highlight local flavors.
In this episode, we explore the history behind Ortega, Mark’s thoughts on the future of the industry and his best tips on cooking with seafood. This ep is a must for any home cook looking to delve into the wonderful world of delights from below.
We’ve got the ingredients that’ll help your business grow.
Find out how more than 6000 bars, pubs and restaurants use me&u to make every guest feel like a local.
If you like this episode you’ll love
Episode Comments
Generate a badge
Get a badge for your website that links back to this episode
<a href="https://goodpods.com/podcasts/food-for-thought-288937/pete-gillespie-co-founder-garage-project-37276191"> <img src="https://storage.googleapis.com/goodpods-images-bucket/badges/generic-badge-1.svg" alt="listen to pete gillespie | co-founder, garage project on goodpods" style="width: 225px" /> </a>
Copy