“On behalf of IKEA I would like to thank Tess, Graham and Sam for our recent team building trip at Payne’s Hut. Their hospitality was truly genuine and we all felt extremely welcomed at their property and home set in a very beautiful and tranquil environment. The food was fantastic with local produce and home grown vegetables and Graham and Tess were very flexible with our schedule.
We combined our visit with a team building exercise hiking from Falls Creek back to Payne’s hut, hosted by Tim Cope, from Tim Cope Adventures. Payne’s Hut offers everything the corporate venues don’t offer with a fabulous personal touch and away from all the distractions of normal city life!
Thank you again to Tess, Graham, Tim and Sam for a very rewarding trip.” David Hood, IKEA Australia Retail Manager
Payne’s Hut offers team building workshops for groups of 20 people. It’s a unique bush setting, with no mobile phone distractions. Connect with your colleagues, get to know each other and work better together. Include local activities such as bushwalks from Falls Creek into Payne’s Hut, horseriding, river kayaking or sourdough breadmaking workshops. We can help design a program to make the most of your time together. View and download the brochure here.
We hold 5 workshops a year on property so please do get in touch as early as you can with your proposed dates.
Contact us to establish what meets your requirements on 03 5159 7255 and international: +61 3 5159 7255.
We hosted a 3 day business retreat for 20 IKEA Australian senior leaders. They flew into Albury and were picked up in a bus driven by Grae, down through Mitta and into Payne’s Hut. The property was alive with happy faces and international and local accents. Together, these clever and fascinating businesspeople planned, got to know each other, were awed by an inspiring talk on their first night by Tim Cope (who walked from Mongolia to Hungary over 3.5 years!). The following day was a long walk of their own – 23km from Watchbed Creek near Falls Creek to Payne’s Hut – where they arrived bubbling with enthusiasm and ready for homemade pizzas and a hearty dinner. The final morning was full of business planning before heading off in the bus to Albury airport.
Tess and Grae’s menu consisted of steaks with pickled roasted figs, potatoes, jerusalem artichokes, laksa with a side serve of meatballs with cos lettuce cups; lamb racks with orange and onion couscous, panacotta with stewed pink quinces, chocolate chunks with pistachio, a superb cooked breakfast on the final day, plenty of just-out-of-the-oven hot muffins and lots of Beraldo coffee throughout the days.