Future of beloved venue unknown

THE owners of an iconic Cygnet hospitality venue with an 85-year history have announced they are selling up, paying special tribute to the team that helped them revitalise the trendy eatery.

Port Cygnet Cannery owners Paul and Michelle Gilding opened the space three months before the pandemic struck, which they conceded was not “ideal” timing.

Mr Gilding said his team at the cannery and its sister enterprise, Gardners Bay Farm, had worked tirelessly to foster a warm and inviting atmosphere for customers.

“They all bought into the passion and purpose of showing how food can be produced and presented,” he said. “We are so proud of them.”

The Gildings said it was time for new owners to write the Port Cygnet Cannery’s next chapter.

“Like many hospitality businesses both locally and around the world, we have struggled through this [pandemic] period, trying to find an approach that delivered on our purpose and values while being commercially viable,” Mr Gilding said.

“But that is all in the past for us now.”

Ms Gilding, who oversaw the renovation process and launch of the cannery, has since retired, while her husband has been juggling the business with his writing and work as a global sustainability expert.

The cannery was established in 1938 after fed-up apple farmers, sick of the high prices being charged by private processors, decided to take matters into their own hands.

They called a public meeting at the Cygnet Town Hall, which led the local council to offer to bankroll an independent processing company if 100 farmers contributed 10 pounds each to the endeavour.

It only took three days for 100 signatures to be collected and thus the Cygnet Co-operative Canning Society was born.

The Port Cygnet Cannery has been on reduced operating hours since January 27, opening from 12pm-9pm on Fridays and 12pm-5pm on Saturdays and Sundays.

It will officially close on Sunday, March 5, when its last farm lunch will be held.