When it comes to hospitality, Danny Webster-Clamp is what one would describe as a veteran of the industry. Hailing from the UK, Danny’s hospo career has seen him tick a lot of boxes – from running the UK’s best cocktail bar and managing luxury nightclubs in Moscow, to ideating concepts in Ibiza for world-famous DJs and launching hatted restaurants here in Australia.

It’s safe to say Danny knows a thing or two about service, which makes him expertly qualified to conceive and execute The Beaumont – Fortitude Valley’s new rooftop beer garden. Inspired by, and paying tribute to, the bounty and natural splendour The Great Dividing Range, at its core The Beaumont is a venue that reflects the best of Australia. When we chat to Danny in the lead-up to The Beaumont’s official opening, we couldn’t help but pick his brain about what he thinks is the quintessential element of Australia’s brand of hospitality.

“It’s really friendly,” says Danny. “In the 2000s, hospitality in England was mostly Australians and it was really the Australians that brought hospitality to the UK and taught English people how to have conversation over the bar and how to have banter.”

Danny is instilling this same kind of convivial warmth across every aspect of The Beaumont, not just the aesthetics, but the fare, the drinks and the service as well. 

“We’re taking that and really running with it, with the kids that we have working here – teaching them the Aussie way of doing things, which is just about good conversation and looking after people,” says Danny.

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Those that regularly frequent The Valley might recognise The Beaumont’s home. Not too long ago the space was occupied by Birdees, but a significant refurbishment process has completely transformed the venue into a vibrantly coloured locale boasting cushioned booths, high and low tables, striped umbrellas and a giant LED screen.

Aesthetically, the beer garden boasts plenty of timber with iron accents, as well as vintage pub signage that gives the venue a touch of nostalgia-inducing Australiana. Coupled with eucalyptus plants and warm festoon lighting, the beer garden feels laid-back and approachable. Inside sits the Aviary, an indoor dining space that juxtaposes exposed brick with deep maroons and timber floorboards.

“We wanted something that would make people kind of feel at home,” says Danny. “It’s casual dining, but it’s on long tables, so people have to sit together and that creates conversation.” 

The Beaumont’s menu, devised by head chef Joshua Kelly, takes in the entire length of The Great Dividing Range, which stretches from the tip of Cape York Peninsula all the way down the coastline to western Victoria. Familiar favourites are given a number of tasty twists courtesy of loads of native Australian ingredients, reimagining them and making them exciting for even the most seasoned of pub goers.

“When we talk about reimagined classics, from a food point of view, it’s looking at dishes that people understand, but highlighting some things that they might not have tried before,” explains Danny. “We‘re using native ingredients, but they’re really solid, good ingredients that I feel have been overlooked a little bit or even maybe looked down on.”

Menu highlights include the Bushranger Hotdog with grilled kangaroo sirloin, leafy greens, onion and bush chutney, skin-on fries with Vegemite salt, crocodile and lemon myrtle spring rolls, chargrilled Mooloolaba king prawns coated in herb and garlic butter, Carrara MB7 wagyu rib fillets and pizzas such as The Outback, which comes topped with native anise and lemon myrtle kangaroo, native pepper berry and Kakadu plum glaze.

The Beaumont Beer Garden’s drinks program is stacked, featuring local beers, wines and a raft of signature cocktails that take inspiration from Australia’s landscape. Stand-out sips include the Outback Blaze Marg (tequila, Cointreau, bush-tomato-and-chilli-infused agave syrup, lime and chilli salt rim), the Aussie Sunrise (vodka, Marionette Amaretto, finger lime, lime, Kakadu plum syrup and lemonade) and The Great Reef (raspberry vodka, Malibu, blue curaçao, lilly pilly syrup, cranberry, apple and pineapple).

Though an impressive opening in its own right, The Beaumont is only the first phase of the team’s long-term plans for the building. Next month, the team will unveil Monty’s – an 800-person capacity venue that will draw upon the site’s chequered history as inspiration for its style and offering. Stay tuned for more on Monty’s soon.

The Beaumont is now open to the public – head to The Directory for operating hours and contact details.