Tom Whitcraft, Winemaster Thomas Boedinger and Foodmaster Thomas Nowak
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How an Aussie lunch ritual became a firm favourite with Bangkok gourmets
In the early 1950s some members of the wine industry in Adelaide commenced the cheerful habit of lunching on Fridays. Most would bring a bottle of wine masked in a paper bag for the comments of their peers. Comments were some times more hilarious than accurate. They met informally at the Imperial Hotel and, on 1st April, 1954, the first official meeting of The Foundation Club, later to become known as Beefsteak & Burgundy.
Today, the organisation currently has nearly 200 chapters (155 in Australia and about 20 are in Asia). In 2002, a few friends led by Robert Jenkins decided to seek support from Adelaide HQ for Bangkok to form its own B&B Chapter. Those friends, including Peter Williams, Brad McElroy, and Graham Storah, were often to be found in The Blue Barbeque, Sukhumvit Soi 33 (sadly long since closed).
Currently, President Tom Whitcraft, Winemaster Thomas Boedinger, and Foodmaster Thomas Nowak arrange a lunch to be held on each first Tuesday of the month unless an unavoidable incident such as Covid-19 causes a lunch to be skipped. 15 to 20 diners sit down to a set lunch normally featuring red meat and at least four different wines and held at a venue willing to waive corkage. Members pay an annual membership fee and special price; guests pay a little more. The Club provides the wine at cost and members take it in turn to compliment or very occasionally disparage the food and wine.
Today, the organisation currently has nearly 200 chapters (155 in Australia and about 20 are in Asia). In 2002, a few friends led by Robert Jenkins decided to seek support from Adelaide HQ for Bangkok to form its own B&B Chapter. Those friends, including Peter Williams, Brad McElroy, and Graham Storah, were often to be found in The Blue Barbeque, Sukhumvit Soi 33 (sadly long since closed).
Currently, President Tom Whitcraft, Winemaster Thomas Boedinger, and Foodmaster Thomas Nowak arrange a lunch to be held on each first Tuesday of the month unless an unavoidable incident such as Covid-19 causes a lunch to be skipped. 15 to 20 diners sit down to a set lunch normally featuring red meat and at least four different wines and held at a venue willing to waive corkage. Members pay an annual membership fee and special price; guests pay a little more. The Club provides the wine at cost and members take it in turn to compliment or very occasionally disparage the food and wine.
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