Clip along for shear enjoyment

TRISH Roberts saw a gap in the Warwick dining scene for a family-friendly steakhouse and the result is Clippers Bar and Grill in the former Jackie Howe Motel function centre.
Along with hubby Justin, Trish has set about transforming the function centre into a warm and cosy, timber-clad eating place, complete with TVs in the booths to keep the younger generation focussed while at the table.
Trish had more than a decade in Warwick’s hospitality scene working for others and decided it was time to have a go at her own venue.
“We’ve gone with the Jackie Howe theme – hence the name ‘Clippers’,” Trish explained, a serious nod to the gun shearer whose nearby birthplace is the famous Canning Downs.
“As a result we’ve featured the wool bail stencils of some of the famous wool properties in the district on our internal timber walls which Justin has been instrumental in creating, using timber from Howard and Sons in Warwick and sourcing materials from other local hardware and other suppliers.
“It’s a really welcoming, relaxing atmosphere – you can enjoy a drink or a liqueur coffee in our comfortable lounge area before or after your meal, as a number of our patrons have already discovered.”
Along with the historic new look Clippers has welcomed new head chef Ben Nunns, who has family links to Warwick and has landed here after around 12 years in head chef roles in the fast-paced food scene of the Sunshine Coast, including a stint at Spicers Clovelly Estate at Montville.
Ben said that he is loving the change of pace and sourcing local produce including beef from Warwick’s Bells Butchery and fruit and veg from the Lyons Street Farmers Markets.
“It’s funny, people on the Sunny Coast tend to like their steaks medium-rare, whereas here it’s pretty all medium-well,” Ben said.
“We’re creating something that’s a little more upmarket for Warwick but, basically, focussing on simple, tasty feed using fresh ingredients, sourced locally as much as possible.
“We’re a steakhouse first and foremost – our signatures include slow-braised ribs and our 600 gram rump which we’ve called the ‘Jackie’s Cut’.”
One of Ben’s first tasks was to suss out a first year apprentice chef, and he found one in the shape of Warwick lad Dean O’Driscoll.
“I basically went down to the TAFE and asked for some resumes and we came up with Dean,” Ben said.
“We were really blown away with how keen he is to learn and he has the level of passion for food that we were looking for.”
As well as its steakhouse offering, Clippers is also a fully-equipped function centre with the ability to cater for up to 200 people, including weddings and conferences.
Clippers Bar and Grill is now open dinner from Tuesday through to Saturday night and will soon be open for lunch.
For bookings call 4661 1111.