Historic home ideally placed
AHISTORIC homestead near Oamaru that hasn’t changed hands in 40 years will be auctioned on December 11 as part of an established accommodation business on a top tourist circuit.
Burnside, at 527 Burnside Rd, Elderslie, is a stately 19th-century homestead and commercial hospitality business next to the world-famous Alps 2 Ocean Cycle Trail.
With the opening of the trail in 2013, more than 10,000 walkers and cyclists annually pass through the spectacular four-to-six day track from Mt Cook to Oamaru, which has boosted demand for accommodation in the area.
Burnside is ideally placed to accommodate cyclists for their final night of the route. Bookings have jumped 35 percent since 2013, with more than 300 guests already booked for 2016.
Sue Morton, of Bayleys, says the property’s history, location and business opportunities make it an attractive prospect.
‘‘Burnside is a magnificent homestead in a stunning, secluded setting, which offers guests the chance to travel back in time and experience 19th-century life.
‘‘Its location also means it is easily accessible to the towns of Oamaru on State Highway 1, Omarama to Duntroon on State Highway 83 and all main South Island airports.’’
The elaborate ninebedroom late-Victorian bay villa is a Category I registered historic home.
It was built circa 1900 by John Forrester Reid, the eldest son of North Otago pastoralist and meat industry pioneer John Reid, on the site where the family settled in 1864.
Bruce and Alison Albiston bought Burnside in 1974. They extensively restored it and for the past 20 years have run it as a distinguished bed-and-breakfast and fine dining venue.
Among the thousands of guests have been United Nations Development Programme administrator Helen Clark, merchant banker Sir Michael Fay, and former UK English Heritage Commissioner Sir Neil Cossons.
The 5.18 hectares of park-like grounds include flower gardens, a large vegetable garden, heritage fruit trees (quince, pear, plum and peach varieties), feijoas, currants, raspberries and gooseberries.
An oak tree-lined driveway leads to the 625-square-metre homestead, which includes an octagonal ‘‘great hall’’ with elaborate wood panelling and 18 clerestory windows.
The main household has four guest suites with ensuites and one double bedroom with a separate bathroom, complete with original furnishings and historic amenities such as canopy beds, claw foot bathtubs, a maid’s closet lavatory, and servants’ quarters.
In another wing is the threebedroom, self-contained servants’ quarters while upstairs is an openplan one-bedroom owners’ apartment.
The main kitchen complex, which includes a butlers’ servery, cook’s kitchen and maids’ scullery, can service up to 30 guests.
There’s also the 105sqm Coach House, a two-bedroom, rebuilt, selfcontained cottage in the orchard that can accommodate six people.
Other outbuildings include a three room dairy unit, storage sheds, three-bay garages, workshop, potting shed and hen house.
‘‘Guests at Burnside can enjoy roaring open fires in the great hall, dining at the 16-seat black oak dining table, play snooker or billiards, and eat breakfast in the sunny conservatory or on the sweeping veranda that envelops the house,’’ Morton says.
‘‘The original orchard and vegetable garden, along with tame sheep and poultry within the grounds, add to the authentic experience of a past lifestyle.’’
Suite rates range from $245-$325 a night and self-catering units from $175-$225 a night, with discounted rates for groups.
Morton says Burnside’s accessible and peaceful setting has also made it a popular venue for family gatherings, music events, and corporate functions while managed tours regularly use it to accommodate up to 10 guests.
‘‘A new owner could grow the venue hire aspect of the business through utilising the kitchen, which has commercial capacity, and obtaining a liquor licence.
‘‘A recently installed Belling induction cooking range complements a commercial dishwasher and catering fridgefreezer.
‘‘This would create an ideal venue for weddings, hosting overnight corporate events or as independent boutique restaurant.
‘‘Existing partnerships with Christchurch, Nelson and Queenstown tourism operators running group tours could also further enhance the business.’’
For more information, contact Sue Morton on 027 600 5777 or at: sue.morton@bayleys.co.nz