Interview: Matt Clifton on building community and his recipe for success

For Matt Clifton, growing up was nothing but countryside. Living on a farm in Central West (NSW), he enjoyed plenty of home-cooked meals – there’s nothing that screams nostalgia more for Clifton than a back-porch BBQ.

As a kid he enjoyed food, but it wasn’t until his old man bought into a regional pub that his love affair with hospitality flourished. A little underage, he helped where he could and it wasn’t long before he was pouring the beers.

Since then, he’s built a hospitality empire of his own, and as the Managing Director  Donny’s, In Situ and The Cumberland in Manly, he knows a thing or two about creating successful hospitality haunts. We sat down with Clifton to understand his recipe for creating memorable experiences, and how he weaves the importance of community throughout everything he does. Pour a cuppa, this is a goodie!

I went into hospitality like a bull at a gate to start, then it turned into a deer in headlights…

And then it was ‘sh*t what have I done’. Like any young enthusiastic entrepreneur, you kind of put the cart before the horse. After I had opened my first bar, Donny's, it was a very fast and hard learning curve. It’s certainly not rainbows and butterflies. Very long days, hard work, and a tremendous weight on your shoulders. There is a flip side to it though, nothing else feels quite like the feeling of accomplishment and that self-satisfaction of what you have achieved. Was it worth the pain, stress, and endless nights, absolutely.

It has never been about filling the trophy cabinets for me…

It’s about providing creative and engaging spaces, as well as memorable experiences that people can enjoy time and time again. It is incredibly humbling to be thought of for awards – some people and venues in the award categories we've been nominated in are the Da Vinci’s of hospitality in their own right, just to be in the same room as them makes you pinch yourself.

I always bring an idea to life by creating a story first...

I used to be a writer a lifetime ago, so everything must fit within the bounds of a story. Any diversion from that story will confuse the reader, or in this case the guest. It’s easy to diverge from the storyline when building a venue because of financial barriers, compliance, building constraints or for some of us the lack of imagination. This is where inspiration from travel, people and experience is so crucial, it allows you so much more freedom with creativity. The amount of photos I take when travelling of all sorts of weird and wonderful things is probably a bit over the top, but it’s like a little black book of ideas.

If people love it, I’ve achieved what I wanted to…

I think success for me is all about the satisfaction of opening a venue or an event and watching people flow through the doors (hopefully they do), seeing their first impression of ‘wow’ and then continuing on to enjoy themselves with friends over a meal and some cocktails.

As much as you think you can get to the top of the hill and achieve success by yourself, it’s impossible...

The most fundamental thing I’ve learnt over the years is the importance of your team. It took me a long time to get on board with this, and it was one of the hardest things to accept. Surrounding yourself with like-minded, driven individuals is the key to finding a road to the top of the hill. Granted that road may go left and right, and even backwards at times, but it’s the team unit that will always get you back on the road through challenging times. And there WILL be challenging times.

I guess I've always gravitated towards working for people over time that inspire me...

Some I would have questioned why they made some of the choices that they did, but others are bloody geniuses. The Houston Brothers in California have produced some amazing out of the box venues that really engage you as a guest, a real journey. And Justin Hemmes, well he just has a gold finger. His design is really quite simple, but so complex at the same time. His attention to detail is what inspires me. The details matter.

Being an active participant in the community through your offerings, involvement, and communication is so important...

If you can figure out what your community needs, and earn your respect through quality of product, consistency, and good ol’ fashioned customer service, they will respect you in return. I also am a firm believer in giving back. Whether that be through the sponsorship of a local netball team, hosting a community fundraiser, or even participating in community-run events.

It’s not always about making money from your efforts…

Sometimes you have to let your community know that you aren’t always taking from them and that it’s a two-way street. That builds tremendous respect. As well as the direct community, we have worked hard to nurture a culture with all local hospo operators. We are all mates, and work harmoniously with one another.

Post-Covid has been all about re-energising the streets and providing safe environments for communities to enjoy...

So we activated one of Manly's back lanes with a popup live music venue, supporting local musicians, breweries, and surrounding small restaurants. Market Lane Live promotes live music every day of the week during the warmer months and weekends through winter, while serving only locally sourced beers from and connecting surrounding restaurants through our contactless central ordering marketplace app.

Our other newest addition, The Cumberland, takes you on a little journey back in time…

With its rich 1920’s themed underground speakeasy atmosphere, locally crafted cocktail list, and an overwhelming selection of 250+ whiskies. The Cumberland opened just prior to the Covid shutdowns and is slowly now re-emerging as a local favourite. Small hint, if you want to come check it out, you will need to find your way through the1920’s deli fridge door. So keep your eyes peeled.

A cocktail should be three things…

Look amazing, have a story, and taste even better. All of our cocktails are our own creations, we source native ingredients that were distinct commodities from the surrounding counties in the early part of the century – like tea leaves, wool, gold dust, quang dongs, oils, and native petals.

I am a big old school music fan, so if I could dine with one person it would be…

Sinatra, Bob Dylan, or Elvis. However Oprah, could you imagine the stories and experiences she would be able to share over a meal! Otherwise, a whisky with Hugh Jackman any day of the week (just because who wouldn’t), and probably somebody who inspires me in my own work, and as corny as that may sound, Justin Hemmes would probably make the cut for a BBQ and a beer. No doubt some interesting conversations to be had with that bunch.

Manly’s gastronomy scene is just beginning…

In the past five years Manly’s food and drink scene has really started to peacock, so to speak. This part of Sydney was always a few years behind the city offerings, but it’s definitely catching up – there’s a real buzz surrounding the food and drink scene. The competition is healthy, and it’s becoming a more diverse entertainment and dining hub, instead of just being a mediocre last stop before going to the big city. I believe, gone are the days of the big showy venues, with more people preferring smaller, intimate and well-executed offerings. It’s certainly a scene that I am proud to be part of, and can’t wait to see the culture flourish even more into the future.

This interview was proudly brought to you by First Table. Hungry to try Donny’s Bar, The Cumberland or In Situ? Discover them all for half the price when dining on First Table.

First Table Magazine tells the inspiring tales of hospitality legends near and far. From passionate local chefs to humble owner-operators and global hospitality-empire masterminds; get to know the people behind the food, the people who are shaping the world one memorable dining experience at a time.