About this episode

Michael Conlon discusses the balance of history and innovation in reimagining classic venues in the hospitality industry.

In an industry where reimagining a classic venue requires a delicate balance of history and innovation, meeting the market means understanding exactly what the community craves before they even know it themselves. So how do you do it? Michael Conlon (Flying Duck and O’Connell’s Hotel) is mastering that exact art—shattering the ceiling of standard pub fare by fusing approachable hospitality with the unapologetic, flavour-driven excellence of fine dining. https://www.oconnells.com.au SUBSCRIBE TO OUR NEWSLETTER FOR EXCLUSIVE ARTICLES, NEWS, GIVEAWAYS AND BEHIND THE SCENES ⁠https://deepintheweeds.us6.list-manage.com/subscribe?u=d33e307cf7100cf947e2e6973&id=d17d8213f5⁠ Follow Deep In The Weeds on Instagram ⁠https://www.instagram.com/deepintheweedspodcast/?hl=en⁠ Follow Huck ⁠https://www.instagram.com/huckstergram/⁠ Follow Rob Locke (Executive Producer) ⁠https://www.instagram.com/foodwinedine/⁠ LISTEN TO OUR OTHER FOOD PODCASTS ⁠https://linktr.ee/DeepintheWeedsNetwork⁠ Deep in the Weeds is a food podcast hosted by Anthony Huckstep in conversation with chefs, food producers and members of the hospitality industry. An Australian Food Podcast from the Deep in the Weeds Network.

People in this episode

Host: Anthony Huckstep

Guest: Michael Conlon

Topics covered

• hospitality
• fine dining
• pub fare
• community engagement
• venue reimagining

Keywords

• hospitality
• fine dining
• pub fare
• community
• venue reimagining
• cuisine
• innovation

Mentioned in this episode

Organizations: Flying Duck, O’Connell’s Hotel, Deep in the Weeds, Deep in the Weeds Network, O’Connell’s

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