Mantle Group Hospitality is a group of companies and trusts, 100% privately owned by the family of Godfrey and Jenny Mantle.


Guiding principles

The MGH core value is ‘treasure our customers’ – every element of service and cuisine is driven by this principle. Total customer focus delivers the optimal experience of high quality, innovative cuisine, and warm, personable and professional service.



Mantle Group Hospitality is a committed participant within the community in which its businesses are based. The team has a strong interest in sports, medical services, education, services to the homeless and the environment.



MGH has well established high quality, locally sourced procurement systems and relationships, complete with a strong emphasis on sustainability.

Our brands

Mantle Group Hospitality’s key locations and portfolio of established, iconic brands is central to its success.


Our Team

  • Godfrey Mantle

    Managing Director

    Godfrey Mantle is the Chairman and owner of a portfolio of businesses and investments in property development, hospitality, pharmaceuticals and agriculture. Currently, Godfrey is a member of the Lord Mayor’s Central Business District Economic Development Board (CBDEDB). Previously, Godfrey was Director and Vice President of City Heart which was formed to manage and promote the Queen Street Mall on behalf of Brisbane City Council.

  • Jenny Mantle


    Jenny Mantle has a Physiotherapy Degree from the University of Queensland. She joined Godfrey in the hospitality business and has been involved in the industry for over 33 years, assisting in overseeing the overall corporate strategy and operations of the group. Jenny is instrumental and responsible for all key culinary appointments and works closely with Godfrey to develop new group brands, outlets and source new opportunities to further improve business development.

  • Arj Rupesinghe


    Arj Rupesinghe commenced working with Mantle Group Hospitality in 1996. Arj is currently on the Executive Committee of the Brisbane City Licensees Association (BCLA) which is the governing body that acts for and liaises with OLGR, QPS, BCC, NGOs and CBD Licensees. Arj has excellent relationships with suppliers, corporate customers, sporting groups, community and student groups, and has developed an international network of customers and supporters for the businesses he controls.

  • Peter Corrish


    Peter is a qualified Chartered Accountant with university degrees in Law, Commerce and Accounting Science and over 20 years' international experience as a senior financial executive. Peter has a strong focus on statutory and management reporting as well as statutory, regulatory and tax compliance together with ensuring a strong internal control environment and has had significant exposure to corporate finance transactions including mergers, acquisitions, IPOs, disposals, private equity investment and corporate restructures.

  • Darren Latham


    Darren is a senior HR leader with deep knowledge of HR services, and a demonstrated ability to develop and implement best practice HR strategies and solutions, aligned with an organisation’s strategic plan. For over 20 years, Darren has been designing and leading innovative HR services, policies and processes. He has a background in operational HR and HR leadership roles with national and global organisations, and has developed a wealth of experience in organisational effectiveness.

  • Angela Cervetto

    Group Marketing and Communications Manager

    With more than 25 years’ experience in the hospitality industry, Angela leads the strategic marketing, communications and positioning of Mantle Group’s divisions: hospitality, property, education, and agriculture. Angela has proven capability in brand development, digital strategy, strategic planning and communications, stakeholder relations, and media engagement across private and not-for profit sectors.

  • Deniz Coskun

    Group Executive Chef

    Deniz Coskun is Group Executive Chef for Mantle Group Hospitality and is responsible for all culinary staff, culinary standards and menu development. He develops quality standards and controls with an emphasis on innovation, food safety and consistency. This incorporates central purchasing, functions and banquets, and production and the openings of new venues.