Starting a new business venture always carries an element of uncertainty, particularly when it comes to predicting how the local community will receive your offerings. For Becky Morgan and Robert Blackburn, this apprehension turned into overwhelming validation even before their sandwich shop, Lane on Collins in Kiama, had officially launched its social media presence.
Community Embraces New Venture Before Opening
The partners were astonished to find positive comments and praise for their establishment appearing on community Facebook pages, even before they had created their own business profile. Becky Morgan confirmed she created the shop's official page directly in response to these organic community posts. The groundswell of local support proved both immediate and incredible, with Morgan making a point to personally thank every individual who had commented.
This warm reception marked a stark contrast to the initial fears that often accompany entrepreneurial leaps, providing the fledgling business with a solid foundation of community goodwill from day one.
From Chef Burnout to Culinary Renaissance
The concept for Lane on Collins took shape during a period of professional reflection for Robert Blackburn. After fifteen years working as a chef, Blackburn experienced what many in the culinary profession face—a temporary loss of passion for cooking.
His rediscovery of culinary joy came through launching a private dining business with partner Becky Morgan. This intimate format allowed him to reconnect not just with cooking, but directly with the people he was serving. This community-focused approach revitalised his enthusiasm and ultimately evolved into the concept for their brick-and-mortar location.
The space initially served as a preparation area for their private dining operations before naturally expanding into a sandwich shop where customers can watch fresh ingredients being transformed into meals right before their eyes.
The Sandwich Philosophy and Unforgettable Menu
When asked about their decision to focus specifically on sandwiches, Blackburn's reasoning was refreshingly straightforward. The entire menu reflects what he personally wants to eat for lunch, acknowledging the universal appeal of a well-crafted sandwich.
Their offerings balance familiar classics like the BLT with more innovative creations such as the now-famous chicken katsu and miso eggplant sandwiches. Blackburn's previous experience working with Japanese chefs influenced these Asian-inspired offerings, while the broader menu aims to provide both daily staples and special treat options.
All bread is supplied by Parfait Patisserie, while their cold brew coffee comes from Little Earth Kiama, demonstrating their commitment to local partnerships. The drink menu also features matcha and spritzers, creating a complete lunch experience.
While the partners plan to regularly refresh their menu to maintain customer interest, one item has proven so popular that the community has effectively vetoed its removal. The chicken katsu sandwich emerged as an unexpected champion, with such strong customer demand that Morgan and Blackburn have committed to keeping it as a permanent fixture.
The story of Lane on Collins represents more than just another successful food venture—it showcases how authentic passion, combined with community engagement, can transform a career crossroads into a local institution. For Kiama residents, the result is a delightful culinary addition that has already secured its place in the town's heart and stomach.
