Ravenspur is turning one, with owner Taran Howard marking 12 months of doing things his own way with a first birthday bash next Monday.
It has been a big first year for the Sydney venue, from rising operating costs and alcohol tax increases to nights spent at capacity for hours at a time. For Howard, though, the biggest lesson has been learning not to get caught up in what everyone else is doing.
“I’ve learnt and still am learning how to run a venue,” said Howard. “Definitely a big takeaway is that I’m running my own race and not caring what other people are doing.”
That mindset has shaped Ravenspur from the beginning. Howard built the bar as an extension of himself, with a focus on creating a venue where anyone can walk through the door and feel welcome.
Looking back over the past 12 months, he said staying true to that original idea is what he is most proud of.
“I’m most proud of sticking to my guns and staying true to what I built, which was an extension of myself in a venue, where anyone and everyone is welcome with open arms,” said Howard.
The year has also highlighted some of the bigger pressures facing Sydney operators. Howard described the past 12 months as “wild”, with costs continuing to climb while the venue has experienced some of its busiest nights yet.
“The past year has been wild, from constant increases in alcohol tax and rising costs at every corner to insanely busy nights being at capacity for hours on end,” he said.
For Howard, there is also room for the wider industry to rethink where its attention is going.
“The industry needs a shake up and we should be focusing on guest experience and looking after our teams who actually make these venues function,” he said.
That approach carries through to the drinks list, where Ravenspur’s most popular cocktail over its first year has been the French Toast Martini.
Part Espresso Martini, part dessert, Howard said the drink sums up exactly what he wants Ravenspur to be.
“The drink is an expression of what I love about the venue, it’s fun and boozy and doesn’t take itself too seriously,” he said.
Ravenspur will celebrate its first birthday next Monday with a suitably big night planned. Red House Kitchen will be slinging tacos out the front, Bryce Webben will play live from 6pm to 9pm, and the venue will launch a new merch drop.
There will also be drink specials from The Gospel Whisky, Crawleys Syrups and Jack Daniel’s, alongside a raffle and what Howard describes simply as “late night chaos”.
“Expect lots of shots and laughs,” he said.
After making it through year one, Howard’s advice for anyone considering opening their own Sydney bar is simple: build something you genuinely care about.
“Create something that you love and believe in,” he said. “There’s a lack of authenticity and heart out there right now and we need more owner operators to bring their dream venues to life.”
One year in, that remains the idea at the heart of Ravenspur – a bar built around Howard’s personality, run on its own terms and, most importantly, made for the people walking through the door.
