Interclub Volume 27 Issue 1 2021

5 INTERCLUB • VOLUME 27, ISSUE 1 - 2021 c l u b l i f e : R I C H M O N D C L U B - C L U B S N Z A G M Clubs NZ conference gets new Richmond Club buzzing The expo was held in The Junction, the Richmond Club’s new function facility. Karen Phelps I t was a great way to showcase the new Richmond Club. The Clubs New Zealand 2021 Conference and AGM left people astounded at the new facility that opened late last year to replace the former ear thquake damaged building, says Richmond Club general manager Jimmy Summerfield. “We were very excited to host this event. People wanted to see the new venue and we had really great feedback,” says Jimmy. Designed by Walker Architecture, the new building has a strong architectural feel with sweeping lines cutting into the sky. It’s a multi purpose multiple facility space which was perfect for hosting the conference and AGM. The expo was held in The Junction, the club’s new function facility. It offers a robust floor suitable for a wide variety of activities and has a commercial design with acoustic panelling in the ceiling and an architectural roofline. With extensive glazing revealing views over the next door park the function room includes a 300 inch pull down screen, staging facilities, bar, satellite kitchen, bathroom and shower facilities and relaxing room that were all put to good use during the expo. Jimmy says that the club uses most of the products being displayed by exhibitors so it was a good chance for delegates to see the products in action in the club during the weekend. The conference was fully catered by the club’s new chef Mark MacManus, who had previously worked at Bloody Mary’s in Rydges Hotel. Jimmy says this has raised the food offering at the club to a whole new level. The club’s new restaurant The Butcher’s Hook also offered a carvery, which was incredibly popular, and its main bar The Tap Room was also utilised by delegates. “There was some phenomenal food delivered over the weekend. And that’s the same quality of food we offer all the time,” says Jimmy. The conference attracted delegates from around the country who heard a range of speakers including Nigel Latta, who spoke about workplace bullying and Paul Spain who presented on technology in business. Former member of the New Zealand parliament, Tracey Mar tin, who Jimmy says has always been a firm suppor ter of the club movement, also spoke. Nicky Styris compered the event and comedian Ben Hurley provided enter tainment. Jimmy says feedback from delegates was overwhelmingly positive. “The whole venue was buzzing all weekend. It was amazing to see the venue opened up and operating how it was supposed to, with multiple “The whole venue was buzzing all weekend. It was amazing to see the venue opened up and operating how it was supposed to, with multiple functions and spaces all happening at the same time.” functions and spaces all happening at the same time. It really is a phenomenal new venue for Christchurch and Canterbury and it’s very exciting to launch it to the market.” The new Richmond Club cer tainly stands out as you drive along Stanmore Road and it has attracted numerous new members. Jimmy says a year ago club membership stood at 2500. Today it is 4100 and growing. Two hundred new members were signed up in March alone including many younger members. Jimmy says the whole demographic is changing with the strong food offering, based on local, fresh produce, a big drawcard. “For example we make our own beef patties for the hamburgers. We batter our own fish. It’s good hear ty affordable food. “We’re really putting some great food on our members’ plates.” The club has 12 pool tables, making it the largest club pool facility in the South Island and possible New Zealand, says Jimmy. He has big plans and would like to see a variety of acts and performances take place at the club. “It’s a new club, a new offering, a new culture. It’s just the place to be.”