Doug Govan owns The Victory Hotel and the Star of Greece. He also happens to be a great supporter of Australian wine. Katie Spain reports.
It takes more than 60 minutes to interview Doug Govan. Not just because he loves to chew the fat. Everyone wants to join in on the chat.
This publican is a popular bloke.
“How do you run a pub well?” Doug pauses.
“You need to be able to welcome every customer treating them considerately regardless if they want a pint of West End Draught or a bottle of Yangarra High Sands.
“Always listen to their story. Always be prepared to get your hands dirty and lead by example; unblocking toilets springs to mind.”
At the core of it, Doug is as down to earth as it gets. You’ve got to be in this game.
We’re sitting in the main dining room at The Victory Hotel, the Sellicks Beach pub Doug purchased in 1991.
In the distance, the azure Fleurieu Peninsula coast glistens in the sun.
Regulars who frequent the front bar for a beer and a game of pool approach him with stories about their summer holidays, family updates and jovial banter. It all feels very familiar.
Doug estimates that 75 percent of people here are regulars.
“When we opened, d’Arry Osborn and Greg Trott used to come for a steak,” he says. “They were fabulous ambassadors. The wine list attracted a lot of local winemakers.”
When Doug purchased The Victory Hotel, he was not only drawn to the Sellicks Beach views, he also saw potential in the three hectares of land surrounding it.
“It was planted with almond trees back then,” he says. “But I knew I wanted to plant a vineyard.”
That was 30 years ago. After purchasing the run-down pub (built in 1858), he set about breathing new life into the old beast.
Read Katie Spain’s full feature story in WBM – Australia’s Wine Business Magazine. Now available in print and digital.
Photos: Ben Macmahon.