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Tasmanian Anglican

December 2004

 

 

 

 

 


Jan Allan, Cheryl Turner, and Bob Beakley discuss Bob's Show memoirs

 

End of an Era

by Jan Allan

 

 

After 129 years, the long history of the affectionately known Show Tent has come to a close.

For the last 27 years the Parish has operated from the former members' dining room under the old grandstand. This facility no longer meets modern requirements and the Royal Agricultural Society is not able to provide an upgrade.

Royal Agricultural Society administration and ground staff, show judges, Police, St John’s Ambulance staff, Fire Service officers, radio and TV journalists, visiting performers as well as thousands of show patrons enjoyed the services of St Paul’s Show Tent and Dining Room. But the major group who benefited were the farmers who lived at the show to take care of their prize stock. Over the years a close relationship was built up between the farmers and St Paul’s. Many have said that St Paul’s was the reason that they could come to the Royal Hobart Show year after year.

The tradition of providing a food service started in 1877 when the show was in Newtown on the site of the Ogilvie High School. At that time the parish operated from a tent selling scones and plum pudding. When the show moved to Elwick a marquee was hired to serve meals and plum pudding. Home made plum pudding always remained on the menu. In 1910 the parish leased land from the then Agricultural and Pastoral Society and erected it’s own tent. Over the 70 years that St Paul’s operated from this site, a permanent kitchen was built, the kitchen floor concreted and the tent was extended. In some years up to 6000 meals were served over show week. This necessitated an army of 60 or 70 helpers.

Bob Beakley was first taken to the show by his mother to work when he was nine. He was sat down on a box and told to peel a huge quantity of potatoes. Bob continued to peel the potatoes ever since. He was the one who, over the last 27 years when the Show Tent, became the Show Dining Room, stood at the stove, cooking bacon and sausages and poaching eggs for about the 300 breakfasts that were served during show week. It was a service that the Parish was happy to give, and it is a record that the Parish is justifiably proud.