When Gregg took over the pub two decades ago with his business partner, he knew he had something special on his hands.
His instructions to his partner? Do nothing.
Nothing noticeable, anyway.
As he explains to Nicole Haack, the magic of the Exeter is that it’s a place where anyone, from any walk of life, can feel comfortable.
The funny thing is, there’s nothing ordinary about the Exeter: from the way Gregg chooses his staff, to its place as a rite of passage for multiple generations, to the ghost that allegedly walks its time-worn passages, to the young bloke called Cheong who introduced an unusual dish called laksa to its menu in the 1980s, to the prestigious French champagne that flows regularly into old-fashioned butcher glasses (and why it’s on the wine list to begin with).
This is the final episode – for now – of our special Forager podcast, produced for Solstice Media by The Message Pod for SA Food Month. You can find previous episodes here.
You can also listen to The Forager on Apple Podcasts or Spotify.
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