“He was the glue that kept it all together.”
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That is how family have described the late Bryan Cotterill, nicknamed “Burr,” after his sudden and “shocking” passing.
Loving father of William and Ashley and husband of Rozanne, Burr was known for his adoration of his two children and his dedicated work-ethic, most recently put to use in the family business Cafe 2Sixty2 on Banna Avenue.
He was a man of many talents, from showing chooks, his dogs, farming, football, cooking, fishing, playing darts, slaughtering pigs, hunting and shooting.
“Ever since William and I could walk dad took us everywhere with him teaching us things,” Ashley said.
“William would go with dad to the abattoirs Saturday mornings at 3am where he learnt the trait of slaughtering animals and learning small goods. They would often be together doing sheep work or farming, chook breeding, mucking around with the pigs and going hunting.”
Burr enjoyed playing football for many years in Yenda, Barellan, Rankins Springs, Group 17, and most importantly, he enjoyed drinking with all his mates.
His passion for slaughtering and salami making he passed down to William, who is currently pursuing the love and skills he learned from his father as a butcher in Griffith.
All things salami were one of his many loved pursuits, and would help the families in and around Griffith in the preparation of the pig meat, and will be missed as the go-to guy.
“Dad and I had a very special bond… we played lots of jokes and we always stirred each other up.
“He was a perfectionist when it came to using a knife.”
He carried his perfectionist mindset with him into the kitchen as well – both at home and at the cafe.
“In all our married life he did all the cooking,” Rozanne said.
“He did everything – pot roasts, curries, stir fries, corned beef, you name it. That was his domain, and I my contribution was the washing up.”
And many of the cafe’s regulars would most certainly remember his famous caramel-cream pie.
“He has the special touch, with the best brekkys, hamburgers and steak sandwiches,” Rozanne said.
He got his nickname when he was five years old, when he went out with his father to cut down Bathhurst Burrs, and hated every minutes of it, so for a while they started calling him Bathurst Burr and eventually the name Burr stuck with him.
Burr started working at Codemo abattoir in 1991 where he excelled at his job, and was promoted to foreman and head slaughterman. He worked there for 15 years until their closure in 2006.
He then worked for MIA Quikskips for 10 years, before opening up Cafe 2Sixty2 with Rozanne in 2017, where he enjoyed working as head chef.
“When mum and I started talking about opening a cafe, dad was so supportive. He was the one who got the ball rolling and put his heart and soul into it,” Ashley said.
“He did all the plans and the kitchen is state of the art.”
Burr was the loved son of Patricia Graham and the late “Kelly” Cotterill, son in law of Gino and Joyce Manera, brother and brother in law of Alan and Narelle Cotterill, Michelle and Kerry Miller, Dennis and Julie Manera, and all of his nieces and nephews.
"I will forever cherish the moments we had together and be forever grateful for the work ethic dad and mum gave to William and myself,” Ashley said.
“Dad will always be by our side. Life has changed but he will never be forgotten.”