Drift House
In 2007, John and Colleen Guiney purchased a dilapidated house in Port Fairy with no power or running water. While their family camped in the backyard, they began transforming it into what is now one of Australia’s most celebrated luxury stays — Drift House Port Fairy.
Today, Drift House holds numerous awards, including a Michelin Key — the hotel equivalent of a Michelin Star — placing it among just 35 hotels in Australia recognised for exceptional luxury, beauty and service. We spoke with John and Colleen about their journey and the thinking behind their success.
Each guest room is architecturally designed with sustainability in mind, featuring reclaimed materials and original artistic details by Colleen, a fine artist who also oversees guest experiences. John, meanwhile, wears many hats in the business — from accountant and marketer to gardener and chef.
Happily working seven days a week, John says the reward comes from watching guests truly relax. “I wish I’d stayed longer” is the most common feedback, reflected in Drift House’s unusually high repeat visitation from both Australian and international guests.
Remarkably, Drift House has never spent money on advertising. Its reputation has grown through word-of-mouth — from guests and a small number of invited journalists. John’s advice on marketing is simple: be able to clearly articulate what makes your business special, because if you can’t explain it, no one else can.
As Colleen puts it, Drift House is about “beautiful design, warm personal service, great food and a unique experience.” Their small team of five — all from non-hospitality backgrounds — were chosen for their warmth and alignment with the Drift House ethos, helping create a stay that transforms their guests.
After first creating four bespoke guest rooms, John and Colleen expanded into the neighbouring property, adding two more rooms, a reception area, EV charger and a salon — a relaxed gathering space where their guests can socialise, surrounded by gardens and a kitchen garden supplying much of what’s served.
Food became a natural extension of the experience during COVID, when guests had few dining options. John began cooking extra and sharing meals, and the response was so strong it evolved into regular salon dining — first for guests and now also for locals. While the accommodation is high-end, the dining remains deliberately relaxed.
That same ease shapes how the business continues to grow. Colleen’s advice for those considering expansion or new challenges is to not sweat the small stuff, because minor financial decisions rarely matter in the long run.
Sustainability and community underpin everyday decisions, from offering made-to-order breakfasts that drastically reduce waste to a tax charged for leaving behind single use plastic, with the money going to with the money going to Tangaroa Blue Foundation focused on reducing and preventing marine debris. A portion of every direct booking also go back to local charities including Friends of Tower Hill for tree planting. Drift House is designed to tread lightly while giving back — a clarity of purpose that keeps guests returning, and talking about it long after they leave.