Morris Corporation (Morris) has been awarded the contract to provide village management, catering and ancillary services to the Argyle Diamond Mine, in the East Kimberley region of Western Australia. Mobilisation of the village (563 rooms) took place in late January, with Argyle residents being served their first Morris meal on Sunday, 31 January.

Christine Cavanagh, Morris Mobilisation Manager said, “Mobilisations can be stressful for both parties. Changing service providers can be a nervous time for the client. For us, it’s all about the logistics and delivering on what we’ve promised. Every mobilisation comes with challenges – we were faced with some bad weather due to cyclone Stan looming off the WA coast. Our freight carrier from Perth was delayed because of flash flooding and the subsequent road closures – but all of this comes with the territory of operating remotely. We have to find a way to overcome the challenges and get on with the job.”

Guest and client feedback following the mobilisation has been extremely positive. Fiona Berkin, Morris CEO is elated the Morris vision of a ‘Fresh Approach has been well received by Argyle Village. She said “The Fresh Approach is about delivering things in a different way – it’s about providing a unique and ‘Fresh’ hospitality experience for Argyle guests. We aim to redefine what guests expect when they arrive at the village.”

The Morris Fresh Approach is tailored to suite each client. Argyle is a unique Village; the dining room is unlike a traditional mess and more alike to a restaurant. Morris showcased a new range of uniforms at Argyle Village, which was selected with a hospitality focus in mind. Hi Vis uniforms in the reception, retail and the dining areas have been replaced with modern uniforms you might expect to see in a hotel or resort.

Paul Amos, Catering Services Manager for Morris and Darren Adams, National Food Services Manager were on site to ensure the kitchen delivered an exceptional first meal on opening night.  Darren said “The team worked really hard to transition into a new kitchen and prepare for the first meal in under six hours. Not only did the team handle the normal pressures of a mobilisation, the team prepared and cooked an alternate drop menu for a VIP function attended by Sam Walsh, Rio Tinto CEO – just two days after the first meal service.”

One guest wrote, “Awesome dinner tonight team! Compliments to the chef and all the team. The lamb loin chops were divine and the Thai green veg curry to die for. EVERYTHING WAS SUPERB! The presentation of the mess is great; the small touches make a huge difference! I personally couldn’t fit the amazing looking desserts in, but the guys I had dinner with all had dessert and licked their plates! The cheese platter is delicious and it’s great having the skin already cut off the watermelon! AND the salad bar is very impressive – I saw quite a few guys pack salads for crib tomorrow who never normally eat salad because it looked so fresh and tasty. Well done team Morris.”~ Guest Comment: Michelle Waters, Mining Officer, Argyle Diamonds Mine.



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