Craving pub grub? You’re not alone
Comfort foods with all the trimmings are what Christchurch foodies are craving, and a local pub is happy to serve it up.
Pomeroy’s Old Brewery Inn, on Kilmore St, reopened to fanfare on Wednesday evening, with the phones ringing relentlessly as customers got their fill of pub grub classics, manager Ava Nakagawa said.
The tavern had opted to skip Tuesday evening service, presuming people would fill up on big-name takeaways like KFC.
Nakagawa said she hoped smaller, independent businesses would enjoy some customer spending as the week went on.
‘‘There will always be those who rush straight to the drivethrough, and we’ve all been guilty of enjoying a takeaway.
‘‘But I really think and hope that there’s been some increased awareness around supporting local, smaller businesses.’’
Nakagawa said a restaurant meal might be seen as a ‘‘later in the week treat’’, and was thrilled with how many orders were already rushing in.
Pomeroy’s is a stalwart of the Christchurch hospitality scene and would continue to serve the classic burgers, chips and flavoursome fare it was known for, Nakagawa said.
The menu, which usually features upwards of 20 options, along with bar snacks and a range of drinks, had been sliced back to 12 customer favourites.
Options included cornflakecrumbled chicken burgers, spicy pulled pork, and fish and chips, as well as a range of craft beers.
Nakagawa also manages the Little Pom’s cafe, Pomeroy’s sister business at the same address, and said staff had been run off their feet with coffee orders when the cafe opened for the first time in nearly a month on Tuesday.
Little Pom’s is offering coffee and scones, with customers allocated a pick-up time via text message.
Nakagawa said the chefs and kitchen staff were wearing personal protective equipment, but there had been no ‘‘major changes’’. ‘‘All good hospitality businesses will already have really good food safety practices
. . . I think the hardest part for them is that everything has to go in takeaway containers, which isn’t great for chefs who really care about making a pretty plate.’’