Bidgee Strawberries and Cream

📍 Bidgee Strawberries And Cream, Billagha Street, Wagga Wagga NSW, Australia

1. Opening Hours: Seasonally, usually last week of October until Mother’s Day in May (weather dependent).
2. Does the entry fee include take home: No, this covers your entry and one or two tasting strawberries. Choose a punnet on arrival either 1kg -$25 or 250g – $6
3. Accessibility: Actively welcomes people with access needs. Advise tour guides of the access needs of guests at the time of booking (includes pick up and drop off requirements). Caters for people with sufficient mobility to climb a few steps but who would benefit from fixtures to aid balance. (This includes people using walking frames and mobility aids). Use floors/coverings which are slip resistant, firm and smooth. Use non-slip tiles in the bathroom or slip resistant matting. Have grab rails in the bathroom. Provide seating in common areas including reception area. Caters for people who use a wheelchair. Have step free outdoor pathways (includes picnic areas, barbecues and shelters). Have a step free main entrance to the building and/or reception area (includes ramps or slopes with a maximum gradient of 1:14, otherwise are too steep for wheelchairs). Have step free access to restaurant, lounge and bar. Have step free access to the conference or function room. Have doorways which are easy to open and have lever handles (doorways 850mm or wider when open and not heavy). Have an accessible public toilet which is unlocked. Have a wheelchair accessible toilet / shower and change room. Provide portable commode chairs. Have at least one wheelchair accessible parking space with wheelchair accessible signage clearly displayed (International standards are 3200mm wide x 2500 mm high). Have wheelchair accessible transport options available in the general vicinity (provide information on name of the operator, phone and website link to individual providers for private vehicles, community transport train, mini vans, hire cars, buses, taxis, ferry, tram, light rail etc in your access statement). Caters for people with allergies and intolerances. Modify your cooking and cleaning practices to cater for people with food allergies or chemical intolerances (could include menus with meals free from: nuts, dairy, seafood, eggs, gluten etc). Train your staff to respond to allergic reactions. Adhere to The Food Authority requirements for allergy management in food preparation. Have equipment to respond to anaphylactic shock such as epi–pens and defibrillator.