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Welcome to Beyond

It’s hard to believe it’s already been over a month since our transition to Beckons. The past few weeks have brought a wave of change, momentum, and plenty of moving pieces but through it all, your adaptability and commitment have made a real difference We want to take a moment to recognise the effort across every team; navigating new systems, new ways of working, and the inevitable “madness” that comes with transformation is no small feat Your energy and openness are what continue to carry us forward

Behind the scenes, there’s a huge amount in motion We’re currently working across a range of projects designed to strengthen our services and elevate the guest experience even further While not every change is immediately visible, each initiative is a step toward something better more seamless, more thoughtful, and more aligned with who we are becoming as Beckons. It’s an exciting time to contribute ideas, challenge the status quo, and shape what comes next together.

As summer begins to fade into autumn across Australia, Chile and New Zealand, our Canadian property, Clayoquot, is preparing to open its doors for the season ahead. This shift across regions is a great reminder of the global nature o effort that connects us all. Thank you for everything you ’ ve b Beckons we ’ re genuinely excited for what’s ahead and to co

AROUND THE GROUNDS

Media Lunch menu! WOW

Chef, Kimberley – reaches 1 year Milestone at L131

HUK Chefs Perrin and Marama proudly showing off their new greenhouse, which will enable them to increase the amount of produce grown on site, further reducing food miles and our carbon footprint

Megan and Maddie from TLB, well done ladies!

Kellie at Bespoke

Trade Show Beckons Launch Day dip at SOL

HUKA LODGE

Riley in Housekeeping & Yasue in Housekeeping – Joint Team

Members of the Month Well done guys!!!

Clare our ALM valet parking a guests Fire Truck – Never judge a guest by their mode of transport.

SILKY OAKS LODGE

Big thanks to GM Ben at Silky Oaks for giving the team the inside scoop on Beckons ahead of our brand launch It was great from the team hear the vision and get everyone excited for what’s to come. And a special shoutout to the kitchen team for the absolutely delicious food that kept us all very happy!

Our Leadership Teams and General Manager got together for a conference in Sydney in March. There were big working days often starting at 7am and finishing work at 10pm, with plenty of brainstorming for the upcoming years for Beckons

Thank you to all who came to Sydney to mark this occasion. We can't wait to share with you all our development over the coming months!

F&B CHAMPIONS COMMITTEE

We’re excited to introduce our newly formed F&B Champions Committee, a collaborative group created to bring together expertise from across the Beckons lodges to share knowledge, tackle common challenges and continue lifting our food and beverage experience. The committee includes Jesse Franssen-Blight (CWL ALM), Ashley Mackintosh (HUK ALM), Mathew Fury (SLK Executive Chef) and Bridie Bush (CAP GM). The group will meet monthly, focusing on practical discussions that result in clear solutions and shared guidelines for F&B excellence across all lodges

Early topics earmarked for discussion include Pavilion and Cottage afternoon rituals and in suite dining, special occasions and birthday cakes, dinner sitting times, dietary requirements, Cellarmasters wine selection and sales, and a Beckons F&B Training Program Bridie, our GM at Capella, has kindly volunteered to lead the committee, ensuring strong direction and momentum from the outset

THE LOUISE

We have launched a new Rare & Remarkable Experience with Torbreck: Tobreck Hillside Ancestor Vine Experience

Step back in time and walk among some of the oldest living history in the Barossa Valley This exclusive twohour experience at Torbreck Vintners offers a rare glimpse into the legacy of the region’s viticulture, featuring vines that have weathered over 170 years of seasons. Your journey begins with an exploration across 10 hectares of ancient vineyard, you will explore vines originally planted by English settlers in the 1850s.

As you walk the grounds, you’ll encounter beautifully preserved estate buildings dating back to the 1860s, serving as a silent testament to the Barossa's enduring heritage The highlight of the tour is a curated tasting of six distinct Shiraz wines. This is a masterclass in terroir and longevity, featuring selections sourced from some of the oldest Shiraz vines on the planet. You’ll experience firsthand the depth, complexity, and soul that only century-old "Ancestor" vines can produce. Torbreck rarely opens their Hillside Property, generally only reserved for top tier members. We are so excited to be able to offer this to guests of The Louise and grateful for our partnership with Tobreck.

SILKY OAKS LODGE

CAPELLA LODGE

Poppy & Dan off for dinner!

Latham & Ben with the catch of the day

Dan & Kat with a stunning view!

Madi enjoying her morning coffee!!

Dan & Ben enjoying the sunset

Penny & Maxs weekly coffee date with a puppicino

AROUND THE GROUNDS

Harvert time for some figs at ATA

Mandy at TLB getting ready for her headshot

Python slithering around the staff car park at SLK

Lou at LON welcomed some very special guests all the way from Santiago!

BINGO at PAT

Double rainbow over ATA

SOUTHERN OCEAN LODGE

Sleepy Koala

Aurora Australis

Beckons Brekkie!!!

Vivonne bay on a warm autumn day Hanson

SOUTHERN OCEAN LODGE

Southern Ocean Lodge hosted a relaxed team paint and sip night, bringing staff together for an evening of creativity, connection, and a few glasses of local wine With plenty of laughs and stunning ocean views, it was the perfect way to unwind and bond as a team

SOUTHERN OCEAN LODGE

Southern Ocean Lodge’s team paint and sip night was a hit, with everyone having a fab time.

t was a great chance to get the creativity flowing,alongside the wine! A fun, relaxed evening that brought plenty of laughs and team spirit.

BECKONS MEDIA LUNCH

When Australia’s leading travel and lifestyle media gathered to mark the beginning of Beckons, it was never going to be an ordinary lunch

Remarkable was the word last month when our team pulled out all the stops for a specially curated Beckons experience that captured the spirit our places worth reaching through food, wine, and storytelling

The Lord Howe Island Distilling Co gin and tonics flowed as the guests arrived, while waiters passed trays of canapés around Not just regular bites, but meticulously crafted reflections of each lodge Think woodside goat curd, fig, vincotto and lavosh from The Louise’s Barossa valley, and Kangaroo Island’s marron, milk bun, finger lime that Southern Ocean Lodge guests are lucky enough to sample Long tables adorned in shades of Beckons burgundy begged to be photographed.

We had some VIPs in the house too - the GMs of our nine lodges across Australia, New Zealand, Chile and Canada, united in Sydney for the first time. You haven’t lived until you ’ ve heard Sarah Cruse’s laugh in person! Every delectable bite was down to Ryan Ward of Capella Lodge and Perrin Yates of Huka Lodge, the formidable duo who worked tirelessly with local suppliers to source the finest wagyu and sweetest strawberries, with each course reflecting a distinct sense of place Compliment to the Chefs and their team were abound,

Throughout the afternoon, Michael, Courtney and Craig shared the vision for Beckons Raffle winners were drawn and homemade TimTams were passed around The day couldn’t have been more Beckons - a joyful celebration of place, people, and experience

A Little Time Travel Never Hurt Anyone! Yes, we know you ' re reading the March newsletter in April, and yes, we ' re already getting ahead of ourselves But we just couldn't wait to take this moment to speak directly to our Tierra Patagonia team before the season officially wraps up. Some things are simply too important to save for later!

As we approach the end of another incredible season, we want to take a moment to recognize and thank each and every member of the Tierra Patagonia team everyone who has been with us from September 2025 to May 2026 So many months, so many challenges, and so much heart poured into every single day

As always, we feel immensely grateful and proud Proud of the way you show up, the way you care, and the way you make every guest and colleague feel truly at home in one of the most breathtaking places on earth Thank you for working with such dedication and warmth, for always being impeccable in everything you do, and for creating memories that will stay with our guests and with each other long after the season ends

Until next time, Patagonia What a ride!

WELCOM

We welcomed our Chile team over to Sydney for a conforence in March, safe to say it looks like they had a great time!!! Dani is simply perfect at capturing the adventurous spirit of Beckons whether she's exploring the city with Cote, hiking with Mauricio, or fishing at Huka Lodge

We hope the seminar was incredible and that everyone got the chance to explore the magnificent destinations on the itinerary. Adventure was calling, and it sounds like you all answered!

THE LOUISE

The Louise in the Barossa Valley celebrated brand launch day in style, set among the rolling hills of the vineyard with a relaxed team BBQ. It was a fantastic way to bring everyone together, with great food, plenty of laughs, and a shared sense of excitement A big thank you to the whole team for making the day so special and memorable.

Maria Chef De Partie, Laura GSH, Api and Ari in the kitchen

Our Front Desk Gals, - GSA Meline, GSM Catherine and GSA Giulia on duty

Thush – Experiences Tour Guide –enjoying a Base walk with flooded Uluru!

Zarrin and Mihaela in our restaurant team, enjoying a sunrise photo op!

Floods around Uluru!!

Reshma, Lorena and welcome back to Estephanie who returns to L131

THE LOUISE

We have new menu ’ s in Appellation.

We had x3 separate tasting days where the culinary and FOH teams came in to try each new dish and pick the pairings!

Our Art Sales have been going very well in March – reaching budget for the first time!

Here is a photo of Maddie (TLB’s Art Extraordinaire) after selling Janelle Amos’ Flight of Autonomy Bravo Maddie & our Guest Services Team!

TIERRA ATACAMA

This month we celebrate a very special milestone: one year since the reopening of Tierra Atacama A year filled with learnings, challenges, and above all, moments that have allowed us to keep building something truly meaningful The achievements we have reached, the recognition, and the satisfaction of our guests are a direct reflection of the work and dedication of each one of you

We want to give special recognition to María José Galleguillos and Christiam Suárez, for their leadership and for guiding this project with conviction and warmth

And of course, thank you to the entire team for the energy, dedication, and heart you bring every single day This anniversary is yours, because you are the ones who bring Tierra Atacama to life

We had a full vaccination day at the Lodge, keeping our team healthy and protected A big thank you to our prevention specialist Carla Sánchez and the entire team for their great attitude and commitment Taking care of each other is always a priority!

Our gardens are giving us the best gifts this season , a wonderful harvest that fills us with pride and reminds us why we love this magical place so much Fresh, local, and absolutely delicious!

CRAFTING WINTER MENUS AT HUKA LODGE: A COLLABORATIVE APPROACH

As the seasons shift and winter starts to settle in, Huka Lodge’s kitchen and restaurant teams come together to shape a new dining experience, one that reflects the richness of the season, the best of New Zealand produce, and a shared passion for food and wine.

The development of Huka Lodge’s winter menus is a deeply collaborative process, bringing together chefs and members of the restaurant team It begins in the kitchen, where chefs draft the seasonal food menus, drawing inspiration from winter ingredients and a commitment to sustainability Many dishes are designed with a thoughtful balance in mind, pairing prime cuts with secondary cuts to minimise waste while maximising flavour and creativity, plus utilizing other ingredients from the lodges own gardens wherever possible. Before any menu is finalised, each dish is often trialed with selected guests in the lead up to the full changeover These tastings provide invaluable feedback and allow the team to refine flavour, presentation and flow - ensuring every dish is guest‑ready before it reaches the menu At the same time, the front‑of‑house team develops a list of suggested wine matches, showcasing an all–New Zealand selection chosen to complement the new dishes Once both menus take shape, the chefs and restaurant team sit down together for collaborative tasting sessions Each dish is paired with at least one or two proposed wines, tasting the wines on their own first, then again with the food

These sessions serve multiple purposes They allow the combined team to explore how flavours interact, to ensure the wine enhances rather than overpowers the dish, and to ask a critical question of every pairing: what does the chef want to shine on the plate, and how can the wine support that? The focus is always on which wines best bring out the key flavours and textures of the food

Just as importantly, these tastings give everyone the opportunity to understand the stories behind each dish; its ingredients, its intent, and its place within the broader menu It’s a shared learning experience that strengthens confidence on the floor and deepens the connection between kitchen and front of house.

Not every session results in the perfect match straight away. Sometimes the right wine isn’t found in the first round, and the search continues In fact for one dish with the forthcoming menu, the team found it difficult to choose between two wines that both worked extremely well, so the decision will come down to our guests – for the first week or two of the menu, we will ask guests to try both wines and tell us their preferred one, so future guests will be offered the wine that their fellow guests have chosen! This openness to trial, discuss and refine, is central to Huka Lodge’s approach, ensuring that when the winter menu is unveiled, it reflects thoughtful craftsmanship, genuine collaboration, and a seamless harmony between food and wine

CLAYOQUOT WILDERNESS LODGE

As March came to a close, it’s been a wonderfully productive and energizing time here at Clayoquot Wilderness Lodge. The past month has seen incredible progress across a number of our renovation projects, with several exciting updates now complete

Among these, our staff and recreation bathroom and shower spaces have been beautifully refreshed. With the addition of durable waterproof wall finishes, these communal areas now feel brighter, cleaner, and more welcoming spaces that truly reflect the care we put into every detail of the lodge experience

TIERRA ATACAMA, TIERRA PATAGONIA AND

BECKONS SANTIAGO COMMEMORATING WOMEN'S

DAY

We marked this special day with a heartfelt gesture chocolates for all our female collaborators, as a small but meaningful way to recognize and honor every woman who is part of the Beckons family We deeply value their courage to explore, their curiosity to learn and grow, and their genuine hospitality, reflected in every gesture and experience they create for our guests and colleagues That sincere perspective and unique sensitivity are an essential part of who we are

At Longitude 131, dessert is about more than finishing a meal, it’s another opportunity to tell the story of the Outback.

We recently asked James Taylor, Executive Chef at Longitude 131, to share the thinking behind one of the lodge’s signature dishes: Kaffir Lime Posset with Tonka Bean Crumble, Elderflower, Camel Milk Ice Cream and Green Ants.

While posset is a traditional English dessert that has featured on the lunch menu for years, James explains that it has evolved into a true reflection of its surroundings. Kaffir lime is one of the few ingredients that can be grown in the desert environment, making it a natural hero of the dish. The posset itself is thickened purely through the reaction of citrus and cream, with no stabilisers required.

The dish is balanced with camel milk ice cream, made without egg or cow ’ s milk to allow the natural flavour to shine, alongside aromatic tonka bean, delicate elderflower and the unexpected citrus burst of native green ants.

A thoughtful wine pairing completes the experience, with Restaurant Manager Lorena recommending Frogmore Creek Iced Riesling; refreshing, citrus-driven and perfectly balanced.

Perhaps most surprising of all? Despite initial hesitation, guests rarely ask for the dessert without the ants. Curious, adventurous, and delicious… the bowls almost always return empty.

MEET THE TEAM! GET TO KNOW VICENTE

How did you end up in IT and why did you stay?

I studied industrial civil engineering, but by my third year I was bored. All I could see was math, chemistry, materials, physics, and differential equations, no practical way out. Then I discovered Linux, and it was love at first sight A whole new world! It was exciting to realize this was something I could actually make work I asked to change programs, started fresh, and fell in love with the philosophy of free software: we all work for each other.

What does a typical day look like for you?

What's the first thing you check when you arrive, and the last before you leave?

First thing: make sure all services are up and running, then check pending tasks Through the day it's emails and meetings, and at the end of the day I check if anything urgent is still open

What's the most chaotic technical problem you've had to solve at Beckons?

Not a problem, but memorable The migration from Google Workspace to Microsoft, and from Microsoft Tierra to Microsoft Beckons Mac, Windows or Linux? Linux

What do you do outside of work that nobody at the office would guess?

Sports I train five times a week at the gym. I also love cooking at home, I'm the house chef, and I take deep cleaning very seriously

What's the first thing you'd show someone who just joined the Beckons team?

The hidden corners that most people don't even know exist The chance to connect with the nature that surrounds us here at Beckons

Favorite lodge

Tierra Patagonia

If you were an AI, which one would you be and why?

Claude. It's moved to the next level and the world notices

Best excursion: Base Torres.

THE LOUISE

Behind the scenes of our recent photoshoot.

It was all excitement and go as we get some new snaps together a big thank you to Saksham from the Kitchen going above and beyond coming in for the shoot while he is on Annual Leave to be part of the action!

CLAYOQUOT WILDERNESS LODGE

We’re also delighted to share the transformation of the H-Creek Bridge Thanks to the talented Mountainside Creative team, this well-travelled crossing has been thoughtfully rebuilt, replacing aging materials and restoring both its safety and charm for seasons to come

As we step into April, the momentum continues. Work is underway to bring finishing touches to several key areas, including the Office & Retail space and our Experiences changing rooms Each project brings us closer to an even more refined and seamless guest experience.

A heartfelt thank you to our incredible Maintenance team, along with Steve Galpin, for their dedication to the Back 40 project. With the bush clearing now complete, the team has shifted their focus to revitalizing the staff pond, dredging, cleaning, and preparing the surrounding pasture for overseeding as the warmer weather arrives. It’s truly inspiring to see this space being thoughtfully restored and brought back to life

HUKA LODGE

An ice cream party to celebrate a new brand launch? YES PLEASE!

Thank you brand champions Perrin adn carmen for organising this for the team!

BECKONS BRAND LAUNCH

HUKA LODGE

NEW ZEALAND

AROUND THE GROUNDS

Pademelon (Small

now has a new home

Kangaroo)

Dani has her hands full at Huka!

Craig doing the hard yards and participating in a wine tasting think that was the only time we saw in in the three days he was at Huka!!

LLoA Crew at Bespoke QLD Tradeshow

Golden Orb up at SLK

BECKONS SANTIAGO

We took a moment to move, laugh, and recharge but this time with an extra special touch Our active break was led by our friends at ONG Servicios Inclusivos, an organization dedicated to creating real work opportunities for people with disabilities It was a fun, energizing session that reminded us that taking care of each other goes way beyond the workplace. More smiles, more movement, and a little more heart in everything we do!

March wasn't only about new beginnings although we have to say, our Beckons celebration was an absolute blast! It was also a month of farewells We said goodbye to our beloved office and officially kicked off our move to a brand new space This change is taking us to our permanent home, a place that will feel very Beckons and very much like us. In the meantime, come visit us at our coworking space we'll welcome you with open arms and all the good energy!

TIERRA PATAGONIA

A lot has been happening at Tierra Patagonia! Not only are we heading into the final stretch of the season with full houses every night, but we have also been making waves in our community and by that, we mean the kind of waves that come with a trophy! Because yes, we just won the local football championship, competing against other Hotels in the area Uniforms? Check Flags waving? Check Bringing the cup home? Absolutely check! A huge shoutout to our Patagonia dream team you made us proud! This one ' s for you

Welcome Home Jesse and David!!

Finally, we ’ re thrilled to extend a warm welcome to our two seasonal Assistant General Managers, David Murray and Jesse Franssen-Blight, who joined us earlier this month.

We’re so happy to have them as part of the lodge family and look forward to the energy, leadership, and memorable moments they will help create in the season ahead.

TIERRA PATAGONIA

We went on a shopping spree the homemade kind! The team came together, brought everything they wanted to sell, and just like that, our very own flea market was born right here at our Staff Camp. From camping tents to stylish tshirts, we had it all. It was a huge hit, and everyone left with something in their hands Circular economy? We think we just nailed it!