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Pete Thompson Feeds Maroubra

 

Pete Thompson Feeds Maroubra

January 25, 2017
Posted by: Emma Nelson

“Burgers, beers, beats” are the first three words that come to Pete Thompson’s mind to describe Feedbag.

Pete was a New College resident from 2005-07, and since leaving he has followed his passion for food all the way to swinging open the doors of his very own burger restaurant in the heart of Maroubra, NSW.

Feedbag officially opened in June 2016, but the idea was dreamt up quite some time ago. Pete always had the desire to be his own boss. He had worked in hospitality in Maroubra for a couple of years, and during this time he saw great potential in the area as an entry point in the market. Pete observed that Maroubra has relatively low rental costs and a lot less competition compared to the neighbouring Eastern suburbs.  

“Nobody was doing a good burger and if you're not aware, the burger business is booming nationwide! I was looking at commercial property for about two years before I knew I had found the right place. When it became available, I had signed the lease within a month,” Pete explains.

During his college years, Pete possessed this same drive and passionate nature. He was a key member of the intercollege rugby team and describes beating Warrane College in the semi-finals as more satisfying than winning the competition against Baxter.

It was during his time at New that Pete learnt that anything can be achieved if you put your mind to it.

“Whether that’s launching the first ever NC Dodgeball Competition, or smuggling beers out of a Mining Engineering function at the Sam Cracknell Pavilion…the world is your oyster.”

So what should you order when you dine at Feedbag? Pete recommends the ‘Lord Beefington’, admitting that every time he makes one he is tempted to eat it. Pete is the owner, as well as a chef at his restaurant and so he knows the components of a tasty burger.

“The best burger is one that has fresh perfectly toasted buns, nothing-added-except-salt-at-the-end beef cooked medium/medium rare, a balance of condiments (sweet, salty, sour, spicy, smoky), and perhaps a textural component like a crunchy piece of lettuce, onion, pickle...or hash brown.”

Feedbag has been incredibly successful so far and with Pete’s first summer season of trading ahead, things aren’t looking to slow down anytime soon. Though Pete is still only in the early days of his business he is eager to share what he has learnt throughout his journey so far.

“Do it because you love it. Stay true to the concept. Don't be disheartened by failure. Go hard. And don't forget all of the brilliant minds that new college is home to - so much free advice! Accounting, design, engineering, law, geology... Maybe not geology.”

 

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