AGAINST ALL ODDS
Two committed Christchurch caterers have been hamstrung by natural disasters, but the trials have taught them to remain positive.
An earthquake, flood and a global pandemic could not stop Gabrielle Lewis and Jill Elliott from doing what they love. The couple, who together run Christchurch catering company The Sauce Kitchen, first went into business together 13 years ago, opening a small espresso bar in Christchurch’s High Street.
But, just a few years later, the earthquakes demolished their building and they were forced to start again. Re-inventing their business, they moved into catering and fitted out a new building next to the Heathcote River with a commercial kitchen. But once again, tragedy struck and a flood forced them out.
“It was a real low point for us when we went through the floods, particularly after the challenges of losing our business in the earthquakes,” says Lewis. “We would not have done it without the support of amazing people who jumped in and helped us.” Now, the two are back on their feet and have been running The Sauce Kitchen just off
FOOD & DRINK AOTEAROA
“WE LOVE THE PASSION THAT SMALL BUSINESS OWNERS HAVE.” GABRIELLE LEWIS
Fitzgerald Ave since 2015. Their modern catering kitchen specialises in corporate clients, events and private functions.
Together, Lewis and Elliot bring a wealth of experience to their catering business. Growing up in Edinburgh, Scotland, Elliot caught the foodie bug in Barbados while cooking for a family from the UN. “This was an exciting and exhilarating time. I was young and going to the markets for flying fish and exotic fruit; the reggae was blasting and there was so much colour, fun, hustle and bustle that I had never seen in Scotland,” she says.
For Lewis, fresh food was always a part of her childhood. “My mother was a single mother of three working multiple jobs to make ends meet,” she says. “We always had the best produce because every Sunday we went to Avondale Flea Market at 5am and lined up at the gates.”
After training as a chef, her culinary travels took her to Spain, Portugal, London, Scotland, Hong Kong and Thailand. “There is no celebration, get-together or bond that does not seem to involve food. The love that goes into this is, in my opinion, the most important ingredient in cooking.”
In the wake of COVID-19, Lewis and Elliot, like many in the hospitality industry, are now facing a new frontier. “One day we were flat-out busy, and the next, every single order was cancelled,” says Lewis. But this isn’t the first obstacle they’ve had to overcome and they’re determined to push through. “We have our experience to draw on from other disasters and so we remain positive,” says Lewis. “We love the passion that small independent business owners have for their businesses. There are amazing and talented people working hard to create wonderful experiences.” thesaucekitchen.co.nz