New head chef Ross Hardman brings three decades of skill to his role. It’s often tempting for a new chef to overhaul the menu and make their mark straight away, but with his long history working in clubs, Ross Hardman knows slow but steady is key.

“We have some very regular clients that come here for special dishes and these will definitely be staying on the menu,” Ross promises of the catering offerings at St George Leagues Club.

“But we are also trying to encourage them to try something new, some things that are a bit different but that will also hopefully appeal to some new clientele.”

So, diners will still be able to get all their old favourites such as lambs fry, crumbed brains and Bobby’s curried prawns – which have been putting satisfied smiles on St George faces for the past 30 years.

“They love those things and it would be crazy to try to take them off the menu,” Ross says.

Ross – who took over running the Club’s two kitchens and 12 full time chefs in December – had an indication of just how popular the regular offerings are early in the piece.

“We had a call from someone the other day asking if we had the curry prawns on the menu. He was calling from Manly and said that he had a big group and he would bring them in, but only if the prawns were on,” Ross explains.

“Of course they were on the menu. So they came in and had a great lunch.”

Ross said there would also be a range of new offerings.

“We’re looking at introducing a schnitzel bar, a range of fresh pastas – which we have negotiated with local business Pastabilities to supply, and they’re really good,” he says.

Born and bred in the Sutherland Shire, Ross is no stranger to the area and even did his apprenticeship at Sutherland District Trade Union Club.

“I have been in clubs the majority of my life. I know clubs and I love clubs,” he explains.

In fact, except for a recent three year stint with the Defence Force, training army cooks, Ross has spent his entire career meeting the unique challenge of turning out great food in clubs. And he has gained plenty of knowledge that he is ready to share.

“I also do a lot of guest speaker roles, every month helping out with various programs like Rotary and the Lions Club,” he says.

“I talk to them mainly about hospitality and how it’s a great industry to get involved in. I like talking to these types of groups because they have influence with the next generation, with their kids and grandkids, and they can help steer them towards food.

“I’m an absolute advocate for the industry and getting behind the people and improving the training. I just love the business and I want to help other people see what a great career they can have.”