John Gasson’s public high school was gifted some rowing boats in the early-1970s.

Now, John and his wife Jeanette, have transformed their passion for the sport into a part-rowing shed, part-events space in the heart of Canberra.

With views of the Black Mountain Peninsula, Red Shed opened in Acton about a year ago.

The couple’s goal is to teach 1000 public school children per year to row, their daughter and Red Shed general manager Monique Gasson said.

“The top of the facility is about enabling that to happen,” she said in a speech launching the space.

“Functions in this space help bring in revenue to support the rowing downstairs.

“We’re a not-for-profit so we could never take any money away from this.

“Any profit we do bank would just be subsidising public school rowing or buying new boats.”

Monique said her father attended Telopea Park High School in the early-1970s.

“They were donated a couple of boats from a Sydney school at the time,” she said.

“It was the only public school in Canberra that had access to rowing, and frankly, still is the only public school that has ever had access to rowing.

“He spent time in year 7 polishing the boats, using his hands to sand down their oars and look after them.

“When he was in year 8, he got the opportunity to jump into a boat and fell in love with the sport and has been doing it ever since.”

After graduating from Narrabundah College, the boats followed him and he formed Easts Rowing Club at the Kingston Foreshore.

In 2013, when the area was redeveloped, he, along with some friends, put in an application for the Black Mountain Rowing Club site. About seven years later, they secured the spot.

Monique said to this day, her father still rowed several times a week near Red Shed.

CD, alongside others, were treated to a taste of the Italian food on offer at the venue.

The hospitality side of things is run by Occasioni by Agostinis, which has Agostinis at East Hotel and Café Sosta at Red Shed — both which fall under the umbrella of Bisa Hospitality.

The guests at the lunch on 11 June were treated to some canapes and drinks upon arrival before taking a seat at one of two long tables.

Everything was served on shared plates, from the soft on the inside, crunchy on the crusts homemade focaccia with tomato, and olives that added a saltiness, to the
rich slow cooked wagyu beef and Italian pork sausage meatballs to the creamy burrata with tomatoes, pesto and basil.

And that was just the start. Next up was a sweet pumpkin ravioli, contrasted well with a creamy sauce. We were also treated to the most melt-in-your-mouth lamb, accompanied by crispy potatoes and a tangy salsa verde.

The desserts were the star of the show — everyone on our section of the table reached for the pistachio cannoli first. Also on offer were a chocolate tart with a nutty taste of amaretto, Basque cheesecake, semolina cake with cherry flavours, tiramisu and panna cotta.

For more information on booking an event at the venue, visit redshed.org.au

Red Shed is located at 45 John Cardiff Cl, Acton, 2601.

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