More than ‘just a meal’ served at our beloved Soupie

Mindful Margaret River sits down with MR Community Centre Manager, Lydell Huntly, to explore the incredible work of the Margaret River Soup Kitchen, its history, and how it has positively impacted the lives of hundreds of locals, visitors, and dedicated volunteers.

Can you tell us a bit about how the Soup Kitchen started?

Dave Seegar was the founder and driving force of the Margaret River Soup Kitchen. As a local musician, Dave had contact with young people accessing the local youth drop-in centre operated by the Community Centre, and he felt that something needed to be done to support the large number of youths living rough in the region.

On Saturday, 29 July 1995, Dave Seegar opened the first night of what would become a local institution, the Soup Kitchen. Dave volunteered his time and skills, two days every week, to prepare and serve nutritious vegan food in the form of curries, rice, and salads. He inspired many volunteers and attracted support from many local businesses.

Dave was the face of the Soup Kitchen, well-known for his compassion, generosity, and commitment to animal rights. His name is synonymous with what has come to be known as just ‘Soupie’.

In October 2023, after 28 years of service, Dave put down his wooden spoon, hung up his apron, and headed off on a long-awaited grand adventure. Having shared his journey with many amazing volunteers over the years, there was a core group who stepped up to continue his legacy.

Due to the death of an invaluable soup kitchen volunteer and the need for other central volunteers to prioritise health and family, in January 2025, we made the decision to transition to the first paid soup kitchen coordinator. This role was filled by a long-term volunteer and all-rounder, Jaes Bidwell. Evenings are managed by our dedicated volunteer, Shadyn Iles, who has been at Soupy for around 14 years. Under Jaes’ and Shadyn’s guidance, Soupie continues to thrive.

What role does Soupie play in supporting the community?

Soup Kitchen continues to focus on affordable food for people in need, but it provides a much wider sense of community and connection for all the different people who attend.

The ability to get a free meal if needed is balanced by the generosity of those who choose to ‘pay it forward’.

In many ways, Soupie can be what people need it to be. If they want to come along and grab a meal in their take-away container and head home, they can. If people want to fill their bowl with yummy curries, rice and salad and sit down on the grass or at tables to chat with friends, meet new people, and even play music, they do that.

While the aim has always been to provide an affordable, healthy meal to those who may be on a low income, it is a meeting place where people connect and often find the social connection they need.

The same can be said for the many volunteers who give their time to prepare the food during the day or serve it in the evenings. They all get something back from connecting with other volunteers and from being part of a service that is valued and needed by so many in the community.

Our statistics from 2023-24 show over 12,000 meals were served to over 9,000 people at 92 Soupie evenings at an average of 140 meals served each night. Numbers are consistently higher in spring and summer than during the winter months.

How has Soupie grown or changed over time, and what are you most proud of so far?

The format and feel of the Soupie has been very similar for many years. It is considered by many, as part of the fabric of Margaret River. People feel comfortable and accepted to come along and enjoy the food and the experience of sharing a meal with others in the amazing heritage grounds of the Centre.

I think its strength is that it is a warm and welcoming environment for people from all walks of life, those in need or those who are not, locals and people from all around the world.

In 2021, Cabin Fever partnered with the Soupie to do a fundraising event to raise funds for the replacement of cookers. This started a connection with local potters, and the ‘Bowls for Soupie’ event continued for four years, showcasing the skills and generosity of local ceramic artists to raise funds.

This generosity, combined with that of many local businesses, saw funds raised to replenish and replace machinery, stoves, cutlery and crockery, plus improve the Soupie cottage itself.

The willingness of the community to get behind the Soupie shows how much they value it. I am also immensely proud of the many volunteers who have given generously of their time over the years. There is no soup kitchen without them.

The true commitment of this team was evident when Dave Seegar stepped out of the coordination role. It was difficult to see how we could replace the human who had given so much for 28 years, but this team said, and I quote, “if as a team we can’t do what one man has done for so many years, then we need to be shot!!”. They stepped up and kept it rolling.

It helps to have people like Shadyn who, with 14 years of experience, continues to manage the evenings seamlessly. They’re all amazing humans.

What kind of support do you need from the community right now – volunteers, donations, or something else?

The Community Centre needs to get sorted to celebrate our 30th birthday this year, so watch this space!

We have a great team of volunteers who come on different days and at different times, but we are always keen for people who want to volunteer for Soupie on Mondays and Wednesdays, either during the day or in the evenings. Dayshifts are only 2-3 hours between 9 am and 12 pm, and evenings are 2 hours between 5 and 7 pm.

Donations are always welcome, and we hope that within the year, we will have DGR status, which will enable businesses and individuals to make tax-deductible donations.

Providing affordable meals and ensuring we provide a safe working environment, and source quality produce, is a fine balancing act. With the employment of a paid coordinator, we need to ensure we run a tight ship. New efficiencies are being found, but there is definitely an ongoing need for donations from people who can afford to.

Can you share a memorable moment or story from the kitchen that shows the impact it’s had on someone’s life?

Without sharing a specific moment or story, I would say that between the staff and volunteers of both the kitchen and the evening shift, they create such an open and non-judgmental environment.

Dave, and now Jaes, run a kitchen that allows people of all ages, backgrounds, and life stories to share space while prepping food.

There have been so many people who have found the social connection and belonging among the team of volunteers. Some people are really struggling and find the human support they need, and others just enjoy the sense of being part of something that is worthwhile and helps others.

Having been a volunteer for so many years, Shadyn often has the capacity to know when people need a free meal or support. In a quiet, unassuming way, the volunteers and staff just seem to make it possible for people to get what they need.

The Soupie is open for meals on Mondays and Wednesdays from 5pm to 7pm at the Old Hospital Heritage Precinct, 33 Tunbridge Street. Operating days/times for cooking are Monday and Wednesday, 9am to 12pm.

For more info, call 97573200 or visit mrcc.com.au and facebook.com/margaretrivercommunitycentre

Mindful Margaret River is a community based not for profit committed to supporting locals seeking help. You can find out more at mindfulmargarteriver.org.au, and follow us on Facebook and Instagram @mindful_margaret_river