01 November 2024, 10:00 PM
With good friends, there are no limits to where life can lead. This is certainly true for Lisa Headon and Iona Lilburne. The dynamic ladies behind Foodie Friends are faces which most Hay people would know. The story behind their inception and rise from strength to strength is a fascinating one. Lisa was born in Melbourne, then moved to Hay with her parents when she was seven. “I spent my life in hospitality, my parents always had motels.” Her parents ran the Bidgee, and the Nicholas Royal, which was named after Lisa’s late brother. Before this it was named the Crossing Place Motel. Lisa completed years 3 to 5 at Hay Public School before returning to Melbourne with her parents. She had met John while in Hay, as his sister Rhonda babysat Lisa and her siblings, often taking them out to the farm. Lisa met John again in her late 20s and, as she says, the rest is history. Iona originated from Jerilderie, and worked in Sydney in Public Relations for a racing firm. She spent some time working overseas in the industry, before returning to Australia. She met her husband Ed, and has been in Hay for 25 years. They have three children, and began their business Hay Plains Livestock 12 years ago. The three original Foodie Friends ladies, Iona Lilburne, Lisa Headon and Felicity Maynard were all at that point in their lives where they felt they needed something different. All accomplished cooks, they ventured into catering, and cooking frozen food for purchase at IGA. They would cater at various community functions. Then Mad Max came to town, and the ladies shared the catering with Mel Garner, of Garnished Fine Foods. “It was really good fun,” the ladies agreed. “We learnt how to cook tofu 30 different ways, because they needed a high protein menu.” When Sarah Laracy, from Two Billy Buttons, offered the Foodie Friends the kitchen in her new building (Two Billy Buttons being formerly located in the premises next door to IGA), the ladies decided to take a chance. They started out using the side window to sell food and coffee, and then the situation expanded into the Foodie Friends we know today. “In the back of my mind, I always wanted a food business where we could offer healthy options, which aren’t always available,” Iona said. The ladies say they have had a lot of fun, and many laughs over their time together. “We have wonderful staff, we couldn’t do without them,” Iona said. “The majority of our staff are in their near 60s, and sometimes we can barely walk by the end of the day, but it has been a wonderful journey. “Confidence wise it has made a huge difference to all of us, coming out into the community, seeing people you wouldn’t normally see, and getting out of your comfort zone. “So often, through having children, you end up being at home with them and living a sheltered life, being with a small friendship group. “Putting yourself out there is nerve wracking but it builds confidence.” Understanding that high achievers such as Lisa and Iona would struggle with the same nervousness and confidence issues is a fact which makes us understand we are all the same, and are not alone. “I will never forget the first time I dropped off our first batch of frozen food at IGA,” Iona said. “I was so nervous, so underconfident I could barely get the words out to tell anyone what I was there for.” The team at Foodie Friends are most proud of what a community meeting place their business has become, and how it brings people together. “It gives us such a good feeling when we see, so often, someone come in on their own for a meal or a coffee, and in no time at all they come across someone they know, and are asked to join them,” Lisa said. “That is particularly important in a small town, having people. It makes us very happy to see that.” The ladies are an incredible inspiration, showing us how important it is to put yourself out there, take risks, even if you are unsure if it will pay off. “We have made a lot of mistakes,” Lisa said with a laugh. “But as we tell our children, if you don’t make mistakes you don’t learn. "We are all human, and we all try our hardest at anything we do.” Over their time they have had not so successful catering jobs, such as the ICPA function held in Hay a while ago. They laugh now about different venues having their own quirks, like ovens not working, but they always find ways to adjust and soldier on. They catered for a function of 245 guests last Friday, and despite hurdles, that was a success. They value each and every lesson, experience and all the highs and lows, saying there are so many highlights. “One of the best highlights of our time is sharing space with Two Billy Buttons; the shops complement each other well, and Sarah is just as much a part of our business as we are of hers,” Iona said. “Thank you to Hay, for your amazing support, understanding, patience, and for your help. “People love to help, such as bringing in the plates, and it is really valued. We wouldn’t have got anywhere without our wonderful patrons and our amazing staff.”