Jeremy Norris

Byng Street Group / Monty’s

Jeremy has been quietly shaping the way people experience Orange for more than a decade. Through Byng Street Group, he’s created welcoming spaces built around great food, genuine hospitality and a strong connection to the local community. From the much-loved Byng Street to the newest addition, Monty’s, his venues have become gathering places where people come together over good food, wine and conversation. We’re lucky to have people like Jeremy helping make Orange such a vibrant place to live, visit and share a table

You’ve been part of Orange’s hospitality scene for many years now. What first brought you to Orange, and what made you decide to build your life and businesses here?

My sister, Sarah, was responsible for getting me to Orange. I had just returned to Australia after 11 years in the UK and was looking for something to really get my teeth into.

I came down for the 2010 Orange Food Week Festival and spent a few days exploring the town. We went to an event at The Canobolas Hotel with Josie and Jeff, had meals at Lolli Redini, A Slice of Orange and Bills Beans East Orange. The town had such a great buzz about it.

Then I noticed the Byng Street building was for sale. At the time it was a nail salon and the building was pretty tired and run down, but I had a vision for a small delicatessen that also served great coffee.

I took a chance, bought the building, renovated it and opened Byng Street in October 2011.

From the day we opened, I’ve never looked back. I still think it’s the best part of Orange. We’ve been open seven days a week, including public holidays, ever since. After a few renovations over the years, we’re still trading strongly.

I guess, in short, I moved to Orange on a whim. It was a leap of faith that paid off. It’s also been an incredible place for Juliet and me to raise our family, and we’re excited to watch our children grow up here.

You’ve created several venues, each with its own personality. What is it about hospitality that keeps inspiring you after all these years?

I’ve been in hospitality since I was 18. I’ve worked in some amazing hotels, restaurants, ski lodges and hunting lodges, both front of house and in the kitchen. Those experiences showed me hospitality at a very high level.

The pinnacle was working with the McLaren Formula 1 team during the 2002 and 2003 seasons, both with the test team and the race team. It exposed me to an incredible standard of service and unforgettable events, and it set the bar very high.

From there, I developed my own aspirations of building successful businesses. That takes a huge amount of time and effort.

These days, after growing the business to where it is now, what I enjoy most is the creative side—designing concepts and bringing new venues to life.

The creativity of Orange’s food and beverage community is phenomenal. Many of the chefs, winemakers and producers here have built impressive careers elsewhere before choosing Orange as the place to pursue their own vision.

There is a genuine appreciation for quality, provenance and collaboration, and that’s what makes the region so special. People are passionate about what they do and generous in sharing their knowledge and support with others.

Monty’s is the newest chapter. What was the vision behind it, and what did you feel Orange was ready for?

Monty’s really started with a conversation.

I first met Amy Van De Ven at the Bathurst 1000, where we were talking about opportunities and what Orange was missing. We both agreed that if the right opportunity ever came along, it would be exciting to create something together.

Only a few weeks later, I drove past Quest and looked at what was then known as the Ocean Project. I could immediately see the potential.

It actually took two years to reach an agreement with the building owner, but once the deal was done, the vision for Monty’s finally came to life. It certainly took longer than we’d imagined, but getting there made it all the more rewarding.

Looking back, how has Orange changed since you first arrived, and what excites you most about where it’s heading?

The biggest change is probably that it’s aged me—I still find it hard to believe 17 years have gone by so quickly.

Life has changed a lot during that time. I’m now happily married with two beautiful children who keep us very busy, and life seems to move at a pretty rapid pace.

As for Orange, I hope it continues to grow as a destination people want to visit. It’s a wonderful place to live, with the convenience of the major cities not too far away when you need them.

As long as we continue evolving our hospitality offering and keep raising the bar, I think people will continue to come.

What do you hope people remember about an experience at one of your venues?

I simply hope they remember the experience.

That they remember being welcomed at the door. They remember the person who looked after them, the music, the atmosphere, the lighting, the ambience—and, of course, the food.

If they leave talking about their experience and sharing it with others, then we’ve done our job.

A perfect Monty’s moment: Which ChaLou wine are you drinking, what are you ordering, and what song is playing?

For me, that’s an easy one because I’ve already lived it many times over the past eight weeks.

It’s hands down the Steak Frites with a glass of ChaLou Pinot Noir.

And if I had to choose the soundtrack? “Gypsy” by Fleetwood Mac.

Planning your next Orange escape?
After a visit to ChaLou, continue the experience with dinner at Monty’s. Book your table.