20 It’s had a facelift and an owner or two over the years, but the latest publicans have been pouring the beers for the last six months and they couldn’t be happier. “I moved up from Melbourne to Scone in 2017,” said owner Georgia Henderson. “I fell pregnant with my daughter mid-2023 and I was working in an airplane workshop at the time. I thought it probably wasn’t the best place to be while pregnant and that’s when the Linga Longa opportunity came up. “Initially we thought, ‘this is insane’, but we then realised if we were our own bosses, we could make our own rules.” So, Georgia and her partner Ethan took the plunge and started managing the pub in early 2024. “While there was the pressure of opening a new business, we knew we were opening a business that the community already loved. “We’re not in centre of town so we still have to entice people to come out here, but we already had that customer base, so we just had to get on the wave and learn to surf really quickly! “This venue is stunning; it ticks all the boxes. “It’s a simple venue, we don’t have accommodation or pokies, so the focus is just on good food and cold drinks, and so far, simplicity is working well. Everyone is welcome, including your dogs and the kids.” Georgia said when it came to the food, she didn’t want to serve standard pub grub. “I told everyone who worked in our kitchen that I didn’t want it to be standard pub grub, I knew we could do better than that. “There’s nothing wrong with schnitty’s and burgers, but I wanted us to do something different and do it well.” When you head to the Linga Longa you’ll find a menu of Bigs and Smalls. Starting off with warm focaccia bread with beetroot feta, romesco cream cheese and balsamic olive oil and lemon pepper calamari, then the Bigs include a beef or chicken burger, chicken supreme or a beautiful local steak with a side of honey glazed carrots, confit potato, soubise sauce and gravy. “Our meat is all from Dymocks in Aberdeen, we love them. For our seafood we go through Hammo who does the seafood delivery in town every week so it’s as fresh as possible. Our fruit and veg comes from Millers Produce. Where freshness matters it had to be local. “The steaks are awesome, they’re so good. Dan makes pasta a pasta of the week, and fish of the week. We have a set menu, but we have specials that rotate too. “Dan Lawson our chef is a legend. He’s young but he’s rare. He takes a lot of pride in what he’s doing, and he wants to make that kitchen his own. “We’ve got a great team, and they all know what they’re doing. “It’s excellent food and you can stay around for as long as you want – you can Linga Longa!” Why not Linga, a little Longa Situated on the Pages River at the base of the Barrington Tops at Gundy, the Linga Longa Inn has been one of the Upper Hunter’s favourite locals for years. The Linga Longa Inn 2 Riley Street, Gundy NSW, Australia (02) 6545 8121 Open Wed - Sat 11am - 11:30pm. Sun 11am - 6pm Photographs provided by Jackson Barry
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