Milk Bar Crusader Wins inagural ARTN Yong Tourism Achiever Award
1st September 2010
Bells Milk Bar's enthusiastic owner, Jason King (AKA The Milk Bar Crusader) won the presitgious Australian Regional Tourism Network (ARTN) Young Tourism Achiever Award announced at a gala dinner in the Yarra Valley on 19th August 2010. Eight of the brightest young tourism proffesionals from Australia's regions were vying for the award which was judged at the ARTN Convention. The prize includes $1500 towards further study or training, and a stack of other opportunities to advance his career in tourism as an ambassador for Outback NSW. Jason said he was humbled by the award as the standard of the other young contestants was outstanding.
"Winning this award is amazing! For once I was nearly speechless", said Jason, "Thanks to Tourism NSW for nominating me and ARTN for a great opportunity. The regional tourism industry is a fantastic community to be involved in and I'd encourage any young people considering a career in tourism or small business to go for it! You never know where it may take you."
25/06/10 - Bells Milk Bar & Museum to feature in new free monthly publication for Broken Hill
Milk Bar Crusader, Jason king, was interviewed today for the ‘Eat Local’ section of a new free monthly magazine for Broken Hill called Local Talk. The first edition will hit the street in August. Owner operators of the new venture, Josh and Kristil Crowley had to decide on a local venue to feature in the first edition, and since they love taking their one year old son to Bells for a milkshake, they decided to feature the milk bar. See above for the interview with Jason and check out the Local Talk for more info about this exciting new publication.
01/07/10 Introducing Bells traditional handmade cooked fudge – just like grandma used to make.
The taste buds of Bells staff Jayne and Jason were seriously tempted last Thursday when they underwent training to make Bells own homemade fudge. The delectable delicacy is now available in store and comes in a range of flavours.
After looking around the available options, Jason decided to model the Bells offering on the Fudge Addiction model from Kangaroo Valley. Chief fudge maker, Dougall who has had over 20 years experience making the confection, traveled to Broken Hill to impart the secrets of fudge making.
Dougall pointed out that the Bells fudge is cooked in the traditional way and as such is able to retain a texture and consistency that can’t be created when cooking commercial quantities of fudge. Bells fudge is also different from the non-cooked method, which is much higher in sugar.
The result is an out of this world sweet indulgence and a perfect companion to any Bells drink.
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