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Home » Goodnews Stories Srilankan Expats » Articles » Jeremy Perera the swimmer turned ruggerite-by Althaf Nawaz
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Jeremy Perera the swimmer turned ruggerite-by Althaf Nawaz

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Last updated: December 29, 2021 7:51 am
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Jeremy Perera the swimmer turned ruggerite-by Althaf Nawaz

Donald Jeremy Perera

Donald Jeremy Perera

Source:Dailynews

Donald Jeremy Perera was a prominent figure in Sri Lankan sporting circles being an all-round sportsman produced by Royal College, Colombo. Even though he reached the pinnacle in rugby, he was also a top athlete and a swimmer who had many credentials at his ‘Alma Mater’ as a schoolboy.

Jeremy who is in his seventies was the son of Donald Perera, a banker by profession who worked at Bank of Ceylon and Chartered Bank and Rene Perera his mother was a teacher attached to Methodist College, Colombo. He has two more members in his family with his sister Janine Ponnudurai being a Veterinary Surgeon while his brother Johann Perera is a school teacher.

 

He grabbed his College colours in Rugby, Swimming and Athletics and embarked on his distinguished sports career engaging in swimming for Royal at the age of 14 in the two-mile sea swim and later represented the college in the Public School Swimming Championship for several years. He finally gave up swimming to focus on Rugby, which needed lot of hard work maintaining the physic and fitness levels. He was also a member of the middle distance and long distance teams of Royal in athletics, which was an added advantage in boosting his career. He represented the College in the Group Meets and Public Schools Athletic meet in 1966 and 1967, which became a morale booster for him to get into rugby.

He launched his rugby career as a flanker with the under 15 team and progressed to the under 17 side. He had a herculean task of barging into the first XV side unlike a couple of his buddies like Brian Lieversz, Mousey Thurairatnam as Keith Paul and Hettiaratchi were in the third row of the first XV, who were great regular players, who dominated those positions as a result he had to wait until they left college. Finally, he got an opportunity to represent the College first XV team under Upendra Wickremasinghe and went on to grab the college colours in 1966. In his second year he played under his good buddy Brian Lieversz.

He left college at the end of 1967 and played a couple of games for the CR ‘Bees’ before starting a career in the Tea Planting industry with Deltota Group in Galaha. His profession sidelined him from getting into the major rugby playing clubs.

 

He got an opportunity to make his debut playing for Kandy Sports Club in 1969 under Y.C. Chang’s captaincy. After three years, he yet again moved to Dickoya in 1972 and played there for a season. Finally he returned to Kandy Sports Club where he led them in 1974. While being in the plantation industry he also represented the Up country with distinction for a couple of years. George Jayasena, Chang Faa Ching Izwan Omar, Gavin Stevens, Lanil Tennakoon, Nimal Malagamuwa, H. M. Gunaratne Banda and Sunil Munasinghe were some of his team mates at Kandy Sports Club.

He played for the Sri Lanka Presidents XV against Bosuns, Blackheath and Paris Universities teams from 1969 to 1972 during when he was at his peak. He was very unfortunate to sustain severe concussion playing against Paris University and was out of the game, after only competing for just twenty minutes of playing time. He played for the Sri Lanka Team in 1972 at the Rugby Asiad under the leadership of Yu Cey Chang in Hong Kong. Those who played with him for Sri Lanka were Yu Cey Chang Dr Maiya Gunasekera Desmond Harridge Hadji Omar Gamini Udugama Reggie Bartholomeusz Ronnie Schokman Nizam Hajireen, Daya Jayasundera and Hafi Abdeen.

At school Brian Lieversz, late Nizam Jaimon, C.R. Bulla de Silva, Ramlal Goonewardene, C.T. de Silva, R.G.M. and R.S.I. de Silva, Lal de Silva, Indra Jayawardena, and Punitha Kumar played with him for Royal in 1967 The second ‘Bradby’ game he had to captain as both skipper Brian Lieversz and Nizam Jaimon were injured and soon after the kick off Bulla de Silva was carried off due to an injury where they really struggled with a depleted side and lost to Trinity.

In 1975 he migrated to Perth Australia. In 1976, and started studying for a Bachelor’s Degree part time at Western Australian. Institute of Technology in Perth which he completed 1981. He then moved to Melbourne in 1984 and soon after along with a fellow Sri Lankan took on the Management of Haycarb Australia.

He finally retired in 2017 and moved with his family to North Queensland. He is married to a Thai lady with two step sons and running a very successful Thai Restaurant in North Queensland.

 

TAGGED:Brian LieverszC.R. Bulla de SilvaC.T. de SilvaDonald Jeremy PereraIndra JayawardenaLal de Silvalate Nizam JaimonR.G.M. and R.S.I. de SilvaRamlal GoonewardeneSunil Munasinghe
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Otherland Galle Opens on Sri Lanka’s Southern Coast With a Locally Built Approach to Hospitality AI-generated illustration based on source material. No authentic photograph of the Otherland Galle property is embedded in this article. Otherland Hotels opened its first property, Otherland Galle, on 12 October 2026, introducing a 66-key lifestyle hotel that brings together accommodation, dining, music and locally curated experiences on Sri Lanka’s southern coast. The opening adds a new hospitality concept to a region known for its beaches, historic Galle Fort and established surf culture, with the hotel’s programme designed to encourage visitors to engage with the wider destination as well as the property. Located on Matara Road, Otherland Galle is approximately 400 metres from Dewata Beach and 2.8 kilometres from Galle Fort, the UNESCO World Heritage Site. The hotel draws on the area’s culinary traditions, creative communities and coastal way of life, positioning local experiences as a central part of its offer rather than an optional addition to a conventional hotel stay. Founded by Rishi Sreedharan, Samarth Gowda and Emanuel Siddhartha in partnership with Beryll Group, Otherland Hotels is built around the philosophy “Never the Same Twice”. Its approach combines private rooms and suites with shared accommodation and communal spaces intended for different kinds of travellers, from couples and groups of friends to solo visitors and culturally curious guests. The co-founders, pictured from left: Emanuel Siddhartha, Rishi Sreedharan and Samarth Gowda. Source photograph: Lanka Business News. A design-led mix of rooms and shared spaces Designed by Studio Camarada, led by Andre Camara, the hotel has been arranged as a series of interconnected spaces rather than a conventional sequence of corridors and separate facilities. Its interiors draw on the colours and materials of the southern coast, including sandy neutrals, ocean blues and earthy tones, alongside rattan, ash, hand-tufted textiles and marble finishes. The 66-key accommodation comprises 24 Ocean Rooms, 25 Terra Rooms, 12 suites and five dormitories. Room sizes range from 27 square metres to the 70-square-metre Patio Suite, while the property also includes rooms designed for guests with disabilities. The mix offers a range of accommodation formats within one property, including shared dormitory options alongside private rooms and suites. At ground level, Bar-kery combines several functions: reception, coffee shop, bakery, aperitivo counter and informal co-working space. Its Vinyl Corner invites guests to browse records and choose music, giving the communal area a more participatory character. Colombo Coffee Company has developed an exclusive signature blend for the hotel. AI-generated illustrative image based on the reported design approach; it is not a photograph of Otherland Galle. The rooftop venue Creatures brings together a restaurant, cocktail bar, infinity pool and music space, with 270-degree views of the Indian Ocean. It is intended to serve as a daytime dining and swimming venue as well as an evening social space, linking the hotel’s food and music programmes with its coastal setting. Sri Lankan flavours, music and a sense of place The food programme is led by Chef Rajeev Kumar and draws on Sri Lankan culinary traditions, alongside international influences and contemporary techniques. Dishes listed for the menu include King Coconut Ceviche, Yellowfin Tuna Tataki, Lankan Fish Cutlets and Devilled Pork Ribs glazed with kithul treacle. A Watalappam Brûlée brings a familiar Sri Lankan dessert into a contemporary format. Arijit Bose leads the cocktail programme, while Aneesha Thapa manages day-to-day operations. Music is another part of the hotel’s identity, with programming across Afro, R&B, folk, funk, jazz fusion, house, techno and electronica. The combination of food, music and shared spaces is intended to make the property relevant to both visitors and people from the surrounding area. Co-founder Samarth Gowda described the approach as one intended to make the hotel feel accessible and personal: > “Otherland Galle should feel like yours from the moment you walk in. Luxury has often come with a sense of distance, with places appearing impressive because they do not feel accessible to everyone. That is not what we are building. Everything here is designed around who you are and how you want to spend your time.” AI-generated illustration of ingredients associated with Sri Lankan culinary traditions; not a photograph of the hotel’s kitchen or menu. The Other Side: experiences created with local communities A key element of the concept is The Other Side, an experiences programme developed in collaboration with local surfers, fishermen, artisans, guides, chefs and musicians. The activities are designed to connect guests with people and places beyond the hotel, while drawing on knowledge and skills already present in the Galle region. The programme includes curry masterclasses, guided walks through Galle Fort and surf lessons at Dewata Beach. Further afield, guests can take whale-watching excursions off Mirissa or kayak through the mangroves of Koggala Lake. Rooftop sunset sessions, arrack tastings, beach cricket and tuk-tuk bar crawls are among the social activities described as part of the offer. This community-led model gives local participants a role in shaping and delivering visitor experiences, rather than presenting the area only as a backdrop for sightseeing. Its longer-term value will depend on how consistently these partnerships are sustained and how directly local contributors benefit from the activity they help create. Co-founder Rishi Sreedharan said: > “At Otherland, curiosity is the operating principle. We measure success by whether guests leave with a real sense of Galle. The surfers, fishermen, chefs and craftspeople who live here have helped build these experiences, and they are the ones bringing them to life.” AI-generated coastal illustration based on the article’s setting; it does not depict a verified view from the property. A new option for visitors to Galle The opening marks the first phase of Otherland Galle’s development. A gym, wellness centre and banquet facilities are planned for a subsequent phase. The property’s initial offer, however, is already structured around more than its room inventory: its communal areas, food and beverage venues, music programme and locally developed activities form a connected hospitality concept. For Sri Lankans abroad planning a visit home, the opening provides another option near Galle, with a programme that brings together coastal recreation, local food, heritage and community knowledge. For the Galle area, the approach places local contributors at the centre of the visitor experience. Whether the model makes a lasting contribution will be measured not only by the facilities it offers, but also by the strength and continuity of those relationships. The launch also reflects a wider interest among culturally curious travellers in experiences that extend beyond accommodation and conventional sightseeing. In Galle, where historic landmarks sit alongside a living coastal culture, the opportunity is to create hospitality that is carefully designed while remaining connected to the people and traditions that give the destination its character. Sources: Lanka Business News; Colombo Times; Hiru News Gold FM; SoulofHospitality. This article was written based on the source https://www.lankabusinessnews.com/otherland-hotels-makes-its-debut-in-galle/ and corroborated by https://colombotimes.net/otherland-hotels-makes-its-debut-in-galle/, https://hirunews.lk/goldfmnews/493932/otherland-galle-opens-with-66-rooms-introduces-dormitories-to-luxury-hotel-mix and https://www.soulofhospitality.com/business/hotel-openings/otherland-hotels-enters-sri-lanka-with-a-new-approach-to-lifestyle-hospitality, kindly email us at info@eLanka.com.au if any information needs to be corrected. Click here to receive your free copy of the eLanka Newsletter twice a week delivered directly to your inbox! At eLanka, we respect the rights of creators. If we have used an image you own and you'd like it removed, please email us at info@elanka.com.au and we’ll handle it promptly. Thanks. eLanka team eLanka Disclaimer Content published on eLanka may be created by the eLanka team, submitted by contributors or third parties, reproduced or adapted from other sources with appropriate source acknowledgement, or provided as promotional/advertising material by our clients. While eLanka takes reasonable care in preparing and publishing content, we do not warrant its completeness or accuracy. Views expressed are those of the respective authors or contributors and do not necessarily represent the views of eLanka. Third-party contributors, content providers and advertisers are responsible for the accuracy of material they supply and for ensuring they hold the necessary rights and permissions for its publication. Advertising and promotional content should not be regarded as an endorsement by eLanka of any product, service or claim.

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