MasterChef UK’s Bobby Ellis Talks Club Dining Trends

Having found his way to club land upon relocating to Australia in 2015, Bobby has watched the industry rapidly evolve its gastronomic offerings and expectations over the past decade.

ClubLife caught up with Bobby to gauge his thoughts on the current trends and future possibilities within club kitchens as the gap between value-packed bistros and fine-dining restaurants continually grows smaller.

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Q. You’ve had quite the culinary career, working across fine-dining restaurants and even competing as a quarterfinalist on MasterChef UK! What led you to the NSW club industry?

A. After moving to Australia in 2015, I quickly recognised the shortage of skilled chefs across the hospitality industry, particularly in regional communities. Sponsorship gave me the opportunity to settle in Cowra, NSW, and after completing that journey and seeing the industry rebuild following COVID, I was fortunate to be approached by Club Cowra. It was an opportunity I hadn't originally planned for, but it introduced me to the club industry, and I've never looked back. It has allowed me to combine my fine-dining background with the community-focused values that make clubs such an important part of regional Australia.

Q. How have you seen club dining evolve over the years? 

A. Club dining has changed dramatically in recent years. Traditionally, club menus were built around familiar favourites, but today clubs are becoming far more adventurous. Chefs are introducing modern techniques, seasonal menus and higher-quality local produce while still delivering the value members expect. It's exciting to see clubs pushing culinary boundaries without losing the welcoming, accessible dining experience they're known for.

Q. What's been the biggest shift in patron expectations when it comes to food in recent times?

A. Today's diners want to know more about what they're eating. They're asking where the meat, seafood and produce come from, and they genuinely value businesses that support local suppliers. Being based in regional NSW gives us access to some of Australia's finest beef, lamb and fresh produce, and our guests appreciate seeing those ingredients showcased on the menu. People are looking for authenticity, freshness and quality — not just a good meal. 

Q. When it comes to dining and hospitality, where do clubs excel?

A. In the current economic climate, value has never been more important. Clubs have a unique ability to deliver high-quality food at an affordable price while creating a genuine sense of community. Promotions, themed dining nights and special events, such as our popular "Smoking Wednesdays", give guests experiences that go beyond simply having dinner. Clubs have the advantage of consistently offering excellent food, generous portions and great service without the premium price tag often associated with restaurants. 

Q. What opportunities and challenges do you see for club food operators today?

A. The biggest challenge facing club kitchens and the hospitality industry as a whole is the ongoing shortage of skilled chefs, particularly in regional areas. Recruiting and retaining experienced staff is becoming increasingly difficult, and it's something the industry will need to continue addressing. At the same time, this challenge creates an opportunity. Bringing chefs from different parts of the world into club kitchens introduces new ideas, techniques and cuisines, allowing clubs to diversify their menus and create unique dining experiences that set them apart from the competition.

Q. What trends are shaping the future of food in clubs?

A. Quality ingredients are becoming the defining feature of modern club dining. We're seeing more clubs investing in premium beef programs, dry-ageing cabinets, in-house butchery and stronger relationships with local producers. Seafood has also become far more accessible thanks to improved distribution networks. Although Club Cowra is four hours from Sydney, we still receive fresh seafood daily, allowing us to serve restaurant-quality dishes that showcase outstanding Australian produce. That accessibility is transforming what regional clubs can offer. 

Q. Looking ahead, what excites you most about the future of club dining?

A. What excites me most is the direction the industry is heading. More highly skilled chefs are choosing careers within clubs, bringing fresh ideas and raising culinary standards across the board. I believe we're only beginning to see what's possible. As clubs continue investing in quality food and talented people, I have no doubt we'll see more club restaurants recognised with prestigious awards and even hatted dining experiences. The future of club food is incredibly exciting. 

Q. If you could only eat one meal on your Club's menu for the rest of your life, what would it be?

A. Without hesitation, it would be our Tasmanian salmon. We receive the fish whole and prepare it in-house, allowing us to maintain exceptional freshness and quality. It's marinated with garlic and chilli before being pan-fried until the skin is beautifully crisp. We serve it alongside a rich lobster macaroni and cheese, finished with a caper and chilli butter, pickled baby onions and crispy leeks. It's a dish that celebrates premium Australian seafood while balancing bold flavours with refined technique, and it's one I'm incredibly proud to put on the menu.

Is your club doing something unique in the F&B space? Got an employee who you think ClubLife should interview? Let the team know by emailing [email protected]!