In this episode of The Hospitality Edit, Mathilda and Michael sit down with Stuart Gregor, one of Australia’s most influential voices in drinks, hospitality and brand building. Stuart is the founder of Liquid Ideas, co-founder of Four Pillars Gin and now Managing Director and CEO of Lark Distilling. Across wine, spirits, public relations, hospitality and tourism, he has spent decades helping Australian brands understand how to tell better stories, build stronger relationships and earn attention in crowded markets. The conversation starts with Stuart’s early days in wine, from Roseworthy College to working with winemakers and turning technical product stories into something people could actually connect with. From there, the episode moves into the idea at the heart of the conversation: brand is not a dirty word. Stuart argues that the value of a business rests in the value of its brand. For wine, spirits and hospitality businesses, great product is only the beginning. The real work is showing up, telling the story, building relationships, supporting restaurants and bars, and staying relentlessly curious about what is happening in the world. He shares lessons from building Four Pillars into one of Australia’s great craft spirits success stories, including the importance of timing, funding, creativity, product innovation and constantly giving people new reasons to care. He also reflects on the difference between wine and spirits, why the bar world often feels more consumer-focused and energetic, and what wine can learn from that. For hospitality operators, producers, winemakers, bartenders, sommeliers and anyone building a food or drink business, this episode is a reminder that success rarely happens from behind a desk or inside a shed. It happens in market, in restaurants, in bars, in conversations and in the small moments where people feel that you genuinely care about their business. Stuart also talks about his new role at Lark Distilling, the growing global interest in Tasmanian whisky, and why Australia needs more ambitious, globally recognised food, wine and spirits brands. www.tranchescholarship.com.au https://www.instagram.com/tranchescholarship/ In this episode: Why “brand” should not be treated like a dirty word What wine can learn from spirits and hospitality How Four Pillars kept its story fresh through new products and new occasions Why great brands need relentless storytelling The importance of winning at home before trying to win overseas Why restaurants, bars and sommeliers matter so much to drinks brands How curiosity shapes great hospitality careers What young hospitality professionals should spend their time learning Why Tasmania is having a major moment in whisky, wine and food Guest: Stuart Gregor Hosts: Mathilda Hill Smith and Michael Hill Smith
