Eateries among NZ’s top 50 gastropubs
Overcoming challenges and adapting to change has landed two South Canterbury eateries on a list of the top 50 eateries of their type in the country, and their operators say they are prepared for winter.
The inaugural Estrella Damm Top 50 New Zealand Gastropubs competition, sets out to celebrate and showcase the very best of the premium food-led pubs in the country.
The Speight’s Ale House and Street Food Kitchen in Timaru and the Waimate Kitchen and Bar have both made the Top 50 list.
Hospitality New Zealand South Canterbury branch President Lachlan Broadfoot said it was exciting news for the region.
“As a region we are proud and excited for them. We are hoping they fare well,” Broadfoot said.
“It’s a good recognition of the sector as well because hospitality has it’s ups and downs and can be hard work.”
Speaking about the current state of hospitality, Broadfoot said businesses had faced a lot of “curve balls” over the past few years and have had to become resilient.
“Those businesses exposed to the strong number of tourists over summer will feel a pinch with winter approaching.
“But businesses are resilient and they will make it through. We would still love to see people coming out and supporting the businesses.”
He said adaptation was key for businesses in the hospitality sector during the slower winter time.
Speight’s Ale House and Street Food Kitchen owner Jane Bowen said they were “stoked” and felt proud to be named in the list.
“The staff are proud to be honest, especially because Timaru sometimes gets overlooked,” Bowen said.
“It feels good to finally be recognised nationally. It would be really cool if we win. There are some amazing businesses on the list with pretty high standards.”
Bowen said they faced many challenges post-Covid but the business was still going strong due to their focus on customers and staff.
The challenges the business faced included wage increases and cost increases across the board, Bowen said.
“We had to think ‘how can we reach our customers in a different manner?’. So, we re-worked our recipes.
“We are constantly adapting and we often looked overseas to our big brother across the pond to see how we could do things differently.”
Bowen added they were prepared for winter which traditionally saw a drop in customers.
“I think this is a normal time for us to buckle down and it’s not unusual.”
The Waimate Kitchen and Bar general manager Rick Stevens said he and the staff were “quite excited” to learn they had also made the list.
“Hospitality is sometimes a thankless job and it’s good to be recognised,” he said.
Stevens said now was the best time to be a part of the hospitality industry.
“We are as busy as ever. We focus on our menu and service and we are evolving all the time and offering something different to our customers.”
“The business has had its ups and downs like staffing and downturns but that’s hospitality.”
He believed the reason the business continued to do well was because they always tried to adapt and be better at what they do for the customers.
“The future for us is both challenging and interesting,” he said.
“It gives us a chance to be innovative and do something different for our customers.”
The competition, hosted by Hospitality New Zealand and sponsored by beer brand Estrella Damm, aims to spotlight the best food-led pubs across the nation, with gastropubs from all corners invited to participate.
Public votes determined the top 50 list and a panel of hospitality judges will then crown seven regional winners and unveil the supreme champion at an awards ceremony on April 10.
The South Canterbury eateries fall under the Central South Island region and are up against Cassels Brewery Bar & Restaurant in Christchurch, CBK Craft Bar & Kitchen in Kaiapoi, Little River Inn, Ōtoromiro Hotel in Lyttleton, Pomeroys in Christchurch, Saints Cafe, Restaurant & Bar in Hanmer Springs, The Laboratory in Lincoln and Thirsty Acres in Kirwee.