Turbocharge your creative potential

Spring Bay Mill is more than just a venue; it’s a mindset, a purpose-driven sanctuary where nature’s embrace wields influence and purpose is the driving force.

Our Mission

Crafted for disruptors seeking more than a standard venue, Spring Bay Mill is a purpose-driven haven where nature’s influence and architectural brilliance converge. Breaking free from the mundane, we redefine corporate spaces, challenging norms and leaving behind the constraints of a boring business venue.

Our transformative environment blends industrial history with a future of innovation, offering purposeful design that sparks change in every mind. Beyond being a venue, Spring Bay Mill is a mindset, a commitment to care, sustainability and community. From garden-to-plate goodness to award-winning accommodation, we bridge the gap between business and vision.

The Spring Bay Mill Difference

  • Garden-to-plate

    Our gardens yield fresh, local produce for events, fostering biodiversity by mimicking natural systems. Enjoy wholesome menus without the carbon footprint.

  • Water Usage

    Previously, the mill used 200,000L of water from the Prosser River daily. Now our Beach Shacks rely on rainwater alone, with an additional 170,000L mains supply storage.

  • Waste Reduction

    We don’t offer straws with your drink, take-away food packaging is all compostable or biodegradable and paper napkins or hand-towels are unbleached and compostable.

  • Sustainability First

    We’re all about planting and growing. More than 25,000 endemic plants have been added throughout the site so far including dozens of rare and threatened species.

  • Renewable Energy

    We strive to minimise dependence on non-renewable energy. Our Beach Shacks run solely on solar power, with low-energy lighting and electric vehicles onsite.

  • On-site Nursery

    Our on-site nursery propagates over 2,000 plants annually with native grasses being reintroduced alongside original species that existed prior to European settlement.

Our Story

Our story unfolds at Freestone Point, where ancient Aboriginal sites echo the legacy of gatherings and cultural sharing. In the 1970s, the Triabunna Wood Chip Mill stood as the world’s largest, exporting vast amounts of wood chips, depleting ancient forests. Philanthropist Graeme Wood intervened in 2011, aiming to halt old-growth logging and transition towards sustainability. The saved forests contributed to Tasmania’s carbon-negative status.

By up-cycling industrial infrastructure, Spring Bay Mill emerges as a testament to regeneration — showcasing that by repairing landscapes, we, too, repair ourselves. Our journey encapsulates a profound dedication to environmental conservation, cultural respect and the belief that our past shapes a sustainable and inspiring future.

Michael Bradley, Marque Lawyers

“I don’t think there is another venue in this country, suitable for corporate retreats, that comes close to this one. I’d recommend it to any group.

We brought our whole team to Spring Bay Mill because it is a unique, magical place, and it delivered more than we’d hoped for. Every aspect of the experience of being there has been considered with care, and the result is one of perfect alignment.

We loved the environment, the features of the land and the accommodation, and the staff were delightful. For us it was a spiritually uplifting experience, enhancing our connection to each other and supporting the spirit of collective adventure that is central to our business philosophy.”

Sarah Shephard, Private Wealth Network

“We recently had our conference at Spring Bay Mill, and it was phenomenal! The high-level executives that came together for this experience had a wonderful time moving our ideas forward in this special environment.

The accommodation and facilities are unique and luxurious, and the staff went above and beyond to accommodate us and make sure we were looked after and had a great time.

Everyone who stayed made a comment on how great it was and how interesting it was to learn about the history of Spring Bay Mill. Thank you again to the whole team there, we can’t wait to return!”