Winners announced in the 2024 Hawke’s Bay Hospitality Awards

The winners have been announced in our Hawke’s Bay Hospitality awards, presented by the Restaurant Association with the support of lead sponsor Allied Liquor / Bottle O. These awards celebrate the best dining establishments and individuals in the region as voted by the hospitality industry.

The People’s Choice Award, which is determined by public vote, was awarded to The Puketapu, highlighting the establishment’s popularity and strong connection it has with the local dining public.

Pacifica Restaurant proudly claimed the Supreme Establishment Award. Nestled within a distinctive blue bungalow, Pacifica offers an intimate and exclusive degustation-only dining experience, with seating for just 30 guests. Renowned for its innovative approach and exceptional culinary artistry, Pacifica continues to set the standard for excellence in Hawke’s Bay, creating a memorable and personalised dining experience in its cosy setting.

Gretta Carney of Hapī took home the Supreme Individual Award, recognising her outstanding contribution to the industry. As a homeopath and co-founder of Hapī, Gretta, alongside herbalist Fleur du Fresne, established Hapī in December 2015 with the mission of integrating their health practices into the realm of food. With a strong background in café and catering, Gretta has created a unique culinary experience that celebrates diversity in eating styles and promotes the philosophy of “food as medicine, medicine as food” — He kai, he rongoā, he rongoā, he kai. Gretta’s vision and dedication to holistic food practices have made a lasting impact on the community, earning her this well-deserved recognition.

The prestigious Outstanding Restaurant award, sponsored by Silver Fern Farms, was claimed by Craggy Range Restaurant, renowned for its breathtaking winery setting and exceptional use of seasonal, local ingredients to create a uniquely Hawke’s Bay dining experience.

Carlita Campbell, Head Chef of Cellar 495, was awarded the Outstanding Chef title, recognising her passion for showcasing the best of Hawke’s Bay through her thoughtful, seasonally driven menu. At Cellar 495, Carlita creates a casual yet refined dining experience, where her bistro-inspired menu is designed for sharing and grazing, perfectly complementing the wines on offer.

Cellar 495 also picked up the award for Outstanding Hawke’s Bay Wine Experience.

Funbuns claimed the title of Outstanding Streetfood/Casual Dining, standing out in a competitive category. Known for their handcrafted bao buns, Funbuns delivers a relaxed dining experience that has captured the hearts of locals. Competing against strong contenders like Black Betty BBQ, Sai Thai, and Vinci’s Pizza, Funbuns’ dedication to fresh, innovative street food, paired with their signature bao buns, set them apart.

Funbuns also has the region’s best cocktails, with Dave Morris taking out the award for Outstanding Bartender.

Hawke’s Bay is more than just a place on the map; it’s a region where food, wine, and hospitality are woven into the fabric of the community. These awards are not just about recognising individual excellence but about celebrating the collective success of a region that takes immense pride in what it offers to locals and visitors alike. It’s crucial that we take a moment to celebrate the hard work and creativity that keep Hawke’s Bay on the culinary map of New Zealand.

The industry came together for a night of celebration at a cocktail event last night at the Napier War Memorial Centre attended by Mayor Wise and Mayor Hazlehurst.

It is crucial that we take the time to pause and celebrate our successes, recognising the hard work and passion that our peers pour into their craft. These awards are a testament to the remarkable talent and innovation that make this region a standout destination, and they provide an opportunity for us to honour the individuals and establishments that elevate the hospitality industry.

For more information regarding the awards, please visit https://hospitalityawards.co.nz/hawkesbay/

Hawke’s Bay Hospitality Awards 2024 Winners

Mediaworks People’s Choice – The Puketapu

Allied Liquor & Bottle-O Supreme Individual – Gretta Carney, Hapī

Allied Liquor & Bottle-O Supreme Establishment – Pacifica

Campari Outstanding Bartender – Dave Morris, Funbuns

Napier Conferences & Events Outstanding Front of House Team – Black Barn Bistro

Bidfood Outstanding Streetfood/Casual Dining – Funbuns

Gas Hub Outstanding Chef – Carlita Campbell – Cellar 495

OneMusic Outstanding Ambience & Design – Madame Social

Restaurant Association of NZ Emerging Talent -Trinity Clark – Piku Restaurant & Cocktail Bar

Restaurant Association of NZ Outstanding Hawke’s Bay Wine Experience – Cellar 495

Silver Fern Farms Outstanding Restaurant – Craggy Range Restaurant

11^th September 2024

New data from the Kai Keepers pilot programme, an initiative by the Restaurant Association in collaboration with Edge Impact and supported by funding through the Ministry for the Environment, have unveiled significant insights into food waste levels in Aotearoa’s cafés and restaurants. The initial phase of the programme has provided a detailed analysis of waste generation and identified key areas for targeted reduction.

Key Findings

During a seven-day baseline period involving 120 participants across Auckland, Bay of Plenty, and Waikato, the Kai Keepers programme uncovered the following statistics:

• Food waste: Over 13 tonnes of food waste were recorded from 108,730 covers, resulting in more than 15 tonnes of CO2 emissions.
• Plate waste: 43% of the total food waste comes from uneaten food on customer plates.
• Desserts: Cold desserts are a significant contributor to plate waste, often left partially uneaten by customers or unsold.
• Average waste per cover: Each cover contributes an average of 171 grams of food waste, costing approximately $0.94 per cover.

Key Insights

1. Meat preparation wastage: Preparation of meats correlates with the highest levels of waste.

2. Cabinet produce: Items displayed in cabinets contribute to increased waste per cover.

3. Dessert dilemma: Cold desserts frequently remain partially uneaten, adding to the waste crisis.

4. Price and takeaway options: Lower price range takeaway options see reduced preparation waste.

5. Portion sizes: Larger portion sizes lead to more waste per cover.

6. Charity efforts: Cafés donating to charity report less spoilage waste.

7. Under-forecast covers: Fewer than expected covers result in higher waste per cover.

8. Spoilage surge: Waste increases with fewer opening days.

Additional Insights

1. Staff involvement: Business owners, managers, and staff were eager to adopt and enhance waste management practices, showcasing the industry’s growing commitment to sustainability.

2. Environmental impact: The food waste recorded results in significant CO2 emissions, highlighting the environmental impact of current practices.

3. Cost implications: The average waste per cover contributes to financial losses for businesses.

4. Innovative solutions: Participants expressed interest in finding creative ways to reduce waste, such as using preparation waste in new dishes.

5. Behavioral changes: The data suggests a need for behavioral changes among both staff and customers to curb food waste.

Marisa Bidois, CEO of the Restaurant Association, emphasized the importance of these findings. “Information like this has not been collected at this level before and is incredibly useful for business owners because it helps them address the root causes of food waste. We’re not always a data-rich industry, so these insights are invaluable and will help us to identify ways to reduce waste in our industry. This is both a financial issue for our businesses as well as an environmental one. We need to encourage some behaviour changes to curb this waste.”

Alison Rowe, CEO of Edge Impact, highlighted the role of measurement in creating impact. “Understanding the drivers of food waste is crucial for delivering long-term impact. As the saying goes, ‘what gets measured gets managed.’ Kai Keepers’ baselining phase has provided critical insights to the hospitality sector, crucial for reducing waste and preventing commercial losses from food going to waste. The insights from the Kai Keepers programme provide a solid foundation for developing strategies that not only minimise waste but also enhance sustainability across Aotearoa’s cafés and restaurants. By building capability through tailored interventions and embedding these practices, we can achieve significant long-term impacts.”

The Kai Keepers programme will now move into its next phase, testing various strategies to reduce food waste, including:

• Offering smaller portion options: Providing different portion sizes or reviewing and optimising the portion size of high-waste menu items.
• Innovative menu engineering: Utilising preparation waste in new and creative ways.
• Upsell competitions: Encouraging staff to upsell items nearing their spoilage date to reduce waste.

These interventions aim to help restaurants adjust their practices by implementing innovative waste management strategies, ultimately benefiting both the environment and their bottom line. The pilot will run throughout the year, with a plan to roll out a nationwide programme in 2025.

For more information on the Kai Keepers programme, visit Restaurant Association Kai Keepers Programme.

Auckland Council have adopted a new alcohol policy. The new rules include stricter off-licence trading hours and a two-year freeze on new liquor licenses in some areas.

• Bars, restaurants and other on-licences will be able to sell alcohol until no later than 4am in the central city, and 3am outside of the central city.
• 2-year freeze on new off-licences in central city and 23 other suburbs
• From 9 December bottle shops and supermarkets will not be able to sell alcohol after 9pm

Implications of the policy include stricter trading hours for off licences, meaning bottle shops and supermarkets across the region will not be able to sell alcohol after 9pm. There will also be a freeze on new off-licences for 2 years in certain suburbs.The LAP, which outlines the location, number and trading hours for alcohol businesses in different areas, was adopted by Auckland Council in August.

The policy will come into effect in two stages. The first changes, from16 September 2024, outline stricter rules for new off-licences opening in the central city and 23 other suburbs and a two year freeze on applications.

Changes to maximum trading hours will come in on 9 December 2024. From this date:

• Bars, restaurants and other on-licences permitted by the District Licensing Committee will be able to sell alcohol until no later than 4am in the central city, and 3am outside of the central city.
• Bottle shops and supermarkets across Auckland will not be able to sell alcohol after 9pm.
• Sports clubs and RSAs permitted by the District Licensing Committee will be able to sell alcohol until 1am.

The policy will not impact special licences for festivals and events. These will continue to be assessed by the District Licensing Committee, as they are now.

The Government have announced an increase to the International Visitor Conservation and Tourism Levy (IVL), which will be raised to $100 from 1 October, 2024.

The IVL was introduced in 2019 to ensure visitors contribute to the costs of maintaining the services, experiences and infrastructure they use when visiting Aotearoa. It is expected that the increased IVL amount will generate $229 million per year.

The Government have indicated they are still considering proposals around where the levy investment should be used. Currently investment goes towards supporting conservation and tourism initiatives, however, the Association has proposed that there should be an allocation for some of the levy to be used for hospitality-focused services and infrastructure projects.

Before the move to $100 the levy was set at $35 and is charged to most international travelers coming to Aotearoa. Visitors that are exempt from the requirement to pay the IVL include New Zealand and Australian citizens and permanent residents, diplomats and people from many Pacific Island countries.

Read the Government’s press release on the increase here.

Find out more about the IVL here.

Anticipation is high as the Restaurant Association Hawkes Bay Hospitality Awards finalists are officially unveiled, with the generous support of lead sponsor Allied Liquor / Bottle O, celebrating the exceptional talent and creativity that make this region a premier food and wine destination. These awards are all about recognising the dedication and passion that drive our local hospitality scene.

When it comes to the Outstanding Restaurant category, the finalists highlight the diverse and rich flavours that Hawkes Bay has to offer. Casa is known for its fresh, homemade food that blends traditional Italian recipes with a Kiwi twist, all while supporting local suppliers. Then there’s Central Fire Station Bistro, where guests can enjoy a memorable dining experience in one of Napier’s most stunning Art Deco buildings. Mister D is another local favourite, offering a creative menu in a warm, inviting atmosphere. Joining them is Craggy Range Restaurant, a true Hawkes Bay institution, where the stunning winery setting and seasonal local ingredients come together to create special dining experiences.

The Outstanding Chef category is where we recognise the culinary geniuses behind the scenes. This year’s finalists include Blair Glenny from Black Betty BBQ, who’s making waves with his Low n Slow BBQ style that’s become a hit at local events. Carlita Campbell at Cellar 495 has also made a name for herself, bringing an elevated dining experience to Hastings’ newest wine bar and bistro. Regnar Christensen from Black Barn Bistro continues to wow guests with dishes that have made Black Barn a Hawkes Bay icon. And let’s not forget Casey McDonald at Craggy Range Restaurant, whose skill in the kitchen perfectly complements the winery’s renowned offerings.

Wine lovers will appreciate the finalists in the Outstanding Hawkes Bay Wine Experience category, where the region’s wine culture really shines. Matisse Wine Bar, with its carefully curated selection from small, beloved producers, offers an authentic taste of Hawkes Bay. Smith and Sheth, led by the expert duo Steve Smith MW and Brian Sheth, are all about sourcing exceptional wines that bring joy to every glass. Joining them are Craggy Range and Cellar 495.

If you’re looking for a more relaxed dining experience, the Outstanding Streetfood/Casual Dining category has you covered. Black Betty BBQ has carved out a reputation with its hearty Low n Slow BBQ, while modern Thai restaurant Sai Thai brings fragrant South Asian flavours to the table. Also joining the other finalists are Funbuns, known for its handcrafted bao buns, and popular choice Vinci’s Pizza, where hand-tossed dough meets delicious, authentic toppings.

Commenting on the significance of these awards, Restaurant Association CEO Marisa Bidois said, “Hawkes Bay is more than just a place on the map; it’s a region where food, wine, and hospitality are woven into the fabric of the community. These awards are not just about recognising individual excellence but about celebrating the collective success of a region that takes immense pride in what it offers to locals and visitors alike. It’s crucial that we take a moment to celebrate the hard work and creativity that keep Hawkes Bay on the culinary map of New Zealand.”

The finalists will come together for a night of celebration at a cocktail event on 15^th September at Napier War Memorial Centre where the winners will be revealed, and we’ll take a moment to recognise the incredible contributions these individuals and establishments make to the Hawkes Bay hospitality scene.

This year’s awards are a testament to the creativity, resilience, and passion that define Hawkes Bay’s hospitality industry. The competition has been fierce, but these finalists have truly stood out, showing why Hawkes Bay remains a must-visit spot for food and wine enthusiasts.

The Hawkes Bay community is also able to vote for its favourite establishment in the People’s Choice Award category.

The winners will be revealed at an awards ceremony hosted at Napier War Memorial Centre on 15th September.

Tickets to the event are on sale now, to purchase or for more information regarding the awards please visit https://hospitalityawards.co.nz/hawkesbay/. Stay connected with key updates and announcements on our Facebook and Instagram pages.

Hawkes Bay Hospitality Awards 2024 Finalists

Bidfood Outstanding Streetfood/Casual Dining:

• – Black Betty BBQ
• – Sai Thai
• – Funbuns
• – Vinci’s Pizza

Campari Outstanding Bartender:

• – Andrea Marseglia – Teresa Cocktail Bar
• – Cholie Bicker – Loading Ramp
• – Dave Morris – Funbuns
• – Nils Kühlsen – Matisse Wine Bar

Gas Hub Outstanding Chef:

• – Blair Glenny – Black Betty BBQ
• – Carlita Campbell – Cellar 495
• – Regnar Christensen – Black Barn Bistro
• – Casey McDonald – Craggy Range Restaurant

Napier Conferences & Events Outstanding Front of House Team:

• – Black Barn Bistro
• – Cellar 495
• – JARKs Cityside Restaurant & Bar
• – Mister D

OneMusic Outstanding Ambience & Design:

• – Madame Social
• – Central Fire Station Bistro
• – Mijita
• – Funbuns

Restaurant Association of NZ Emerging Talent:

• – Connor Elliot – Black Barn Bistro
• – Trinity Clark – Piku Restaurand & Cocktail Bar
• – Pravinesh Kumar – Off The Track
• – Scarlett Glackin – Vincis Pizza

Restaurant Association of NZ Outstanding Hawkes Bay Wine Experience:

• – Matisse Wine Bar
• – Smith and Sheth
• – Craggy Range Winery
• – Cellar 495

Silver Fern Farms Outstanding Restaurant:

• – Casa
• – Central Fire Station Bistro
• – Mister D
• – Craggy Range Restaurant

The Government is creating short-term exemptions to the Accredited Employer Work Visa (AEWV) skills requirements for a limited number of roles and sectors, including Hospitality. 

These changes are designed to avoid shortages in specified sectors while long-term AEWV changes are being decided.  

The exemptions will be available for: 

• new applicants applying for select meat and seafood processing roles
• some current visa holders renewing their AEWV for work covered under the tourism and hospitality and care workforce sector agreements. Their application must be for the same occupation they are currently in but can be for a different employer or in a different region. 

The exemptions will be in place on 8 September 2024.  

An exemption to the AEWV minimum skill requirement will be available for existing visa holders with a role in the tourism and hospitality sector that is exempt from paying the February 2023 median wage, if:

• their visa is expiring on or before 31 March 2025
• they are applying for a further 1-year duration AEWV, and
• their application is for the same occupation.

These changes only exempt AEWV applicants from the minimum skill requirements introduced in April 2024. Applicants will still need to meet any requirements listed by the employer in the Job Check application.

These changes are part of a wider review of the AEWV to ensure it is fit for purpose. Targeted consultation on potential longer-term options to further improve the AEWV will continue throughout the year.

Location: Mangawhai heads

About Us: Brewed As is a vibrant and friendly restaurant that prides itself on serving high-quality coffee and creating a welcoming atmosphere for our community. We’re passionate about great coffee, exceptional customer service, and fostering a positive work environment. If you share our love for coffee and have a knack for making people smile, we’d love to hear from you!

Position: Full-Time Barista

Key Responsibilities:

• Prepare and serve a variety of coffee beverages and other drinks with consistency and precision.
• Provide exceptional customer service, including taking orders, answering questions, and handling payments.
• Maintain cleanliness and organization of the work area, including the coffee machine and equipment.
• Handle customer feedback and resolve any issues with a positive attitude.

Requirements:

• Previous barista experience required
• Passion for coffee and a strong desire to learn about different coffee varieties and brewing techniques.
• Excellent communication and interpersonal skills.
• Ability to work efficiently in a fast-paced environment.
• Reliable, punctual, and able to work flexible hours, including weekends and holidays.
• A positive attitude and a genuine interest in creating a great experience for customers.

What We Offer:

• Competitive hourly rate
• Opportunities for career growth and development within the company and growth within the NZ coffee industry.
• Employee discounts on coffee and food items.
• A supportive and friendly team environment.
• Comprehensive training to help you succeed in your role.
• Flexible working hours, always happy to accommodate around your calendar and life events.

How to Apply: If you’re enthusiastic about coffee and ready to join a fantastic team, we’d love to hear from you! Please send your resume and a brief cover letter outlining your interest in the position to brewed.intentions@gmail.com.

We look forward to meeting you and potentially welcoming you to the Brewed As team!

Brewed As is an equal-opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees.

Supporting the Hospitality Community with Price Lock-In and Discounts 

As the hospitality industry continues to face mounting pressures and challenges, Gilmours is stepping up to support the sector with the launch of its “Helping Hospitality” campaign. The Restaurant Association are getting behind this initiative which is designed to alleviate some of the financial strains our businesses are facing by offering price stability on essential products and providing targeted discounts.

In recent months, the hospitality industry has been battered by rising operational costs, food price fluctuations, and decreased customer spending. According to the 2024 Hospitality Report by the Restaurant Association of New Zealand, the industry achieved $15.7 billion in sales over the past year, reflecting a growth rate of 5.8 percent. However, this growth has been overshadowed by a 6.4 percent rise in menu pricing and increased operational costs, creating a difficult environment for many businesses. Despite these positive figures, 31 percent of hospitality businesses believe that conditions will deteriorate in the coming year, highlighting the critical need for support. 

In response to these ongoing challenges, Gilmours is launching the “Helping Hospitality” campaign, aimed at providing much-needed relief. Over the next three months, Gilmours will lock in prices on key products to give hospitality businesses greater certainty and stability. These substantial discounts and bundle offers will allow operators to plan ahead with confidence despite the fluctuating economic landscape. 

Beyond cost stability, Gilmours is also focused on driving patronage to local hospitality outlets through the “Spring into Your Local” campaign. This community-centered initiative encourages New Zealanders to visit and share their experiences at their favorite local spots, using social media and a large prize pool to amplify visibility for hospitality businesses. The goal is to help to boost traffic and support for these vital establishments through ongoing exposure and providing a large-scale island-wide marketing campaign at no cost to the operators. 

“At Gilmours, we understand the critical role that the hospitality industry plays in our communities,” said Cindy Chaimowitz, General Manager of Gilmours. “The ‘Helping Hospitality’ and ‘Spring into Your Local’ campaigns are our way of supporting these essential businesses during a time of great need. By providing price stability and encouraging community engagement, we hope to make a meaningful difference in sustaining our hospitality partners.” 

With New Zealand’s hospitality industry employing over 145,000 people and serving as the country’s seventh-largest employer, campaigns like these are more vital than ever. Gilmours remains committed to playing its part in ensuring the success and resilience of this key industry, helping businesses navigate these uncertain times while looking forward to a brighter future. 

Find out More

Gilmours would like to extend our sincere thanks to the following suppliers for their generous contributions in support of the B2B campaign, providing essential products and price stability: Sunrice, Groenz, TORK, Castaway, Bonson, Dairyworks, Mainland, Source & Supply, Watties, Simplot, Coca Cola Europacific Partners, Suntory Oceania, Thirsty Camel, Hancocks, and Alpro. 

A special thanks also to the suppliers and partners who have contributed to the B2C campaign prize pool, helping to drive community engagement: Red Bull, Grand Mercure Queenstown, TORK, Bonson, Coca Cola Europacific Partners, DB, Thirsty Camel, Pernod Ricard, Lion, and Singha. 

We know that for many operators going through the steps of the Accredited Employer Work Visa (AEWV) application process it is important for the process to be completed in a reasonable time-frame to enable you to complete your recruitment process. It can be frustrating if the time taken to process applications is longer than expected.

While there are many variable reasons as to why Job Check and AEWV processing may take time, according to Immigration NZ many Job Check and Accredited Employer Work Visa (AEWV) applications currently being submitted, are missing key information, which is impacting overall application processing times. Submitting applications with complete information means Immigration Officers can spend more time making decisions, as applications with complete information are generally processed faster, compared to when Immigration NZ (INZ) has to request this information.

The Immigration NZ website has new guidance about how to advertise and what to do before applying for a Job Check which should be useful guidance on how to submit complete Job Check applications.

Key things to note:

Job Checks

• Ensure the advertising has closed prior to the Job Check being submitted.
• Make sure to include the pay rate or pay range in the advertisement. It is not sufficient to provide the pay range in the job listing search settings, but not state it in the advertisement.
• Ensure advertising with Work and Income has been completed where required. The listing with Work and Income must be consistent with advertising undertaken generally for a skill level 4 or 5 position. This does not mean it needs to be identical or include the same information – as long as the information does not conflict, this will be consistent with policy requirements.
• Ensure you select the right ANZSCO code at the time the application is submitted.
• Employment agreements must contain all clauses required by employment law. Many are missing a statement that sexual harassment personal grievances must be raised within 12 months. Here is a link providing information on this clause under What an employment agreement must include / Types of pay.
• Employment agreements must also have all clauses required by immigration instructions:
  • provide a minimum 30 hours of work per week
  • describe the maximum hours allowed and the provisions for overtime payments (for salaried employees)
  • provide a pay period not longer than one month
  • not include bonding clauses or unlawful deductions
• Employment agreements must not include a trial provision as defined in section 67A (2) of the Employment Relations Act 2000 (a ’90 day trial’).

Accredited Employer Work Visas (AEWVs)

• Job descriptions must be provided with the work visa application.
• Sufficient evidence of work experience must be provided. Evidence must demonstrate that the suitably qualified requirements are met, as well as the minimum skills threshold.
• Evidence of meeting English language requirements must be provided. INZ will not hold applications for English tests to be undertaken.
• Police certificates must be provided (if the worker is staying for more than 2 years).
• If the employment agreement is amended at the Job Check stage, ensure the amended version is submitted with the Work Visa, instead of the previous version.

Please contact the RA Helpline for clarification or assistance – 0800 737 827.

From 1 October, visa fees across the board will increase. The government reasoning for the increase is that they have been set at an appropriate level to recover the costs of processing a visa and reflect the benefits received by people using immigration services.

As at 13 August 2024 Immigration New Zealand (INZ) has approved 124,974 AEWV applications since the scheme opened, and there are currently 31,689 accredited employers and 84,676 AEWV holders.

Some notable increases include:

• Accredited Employer Work Visa increase from $750 to $1,540
• Job Check Applications increase from $610 to $735
• Permanent Resident Visa increase from $240 to $315
• Specific Purpose Work Visa increase from $735 to $1,355

The government will continue to support subsidized fees for visa applicants from Pacific countries.

Most of the fees paid for by the employer have increased. You can find the new fee structure here.

The Restaurant Association recently made a submission supporting the Companies (Address Information) Amendment Bill.

As part of our submission, many members shared stories of the safety concerns for directors. We also raised these concerns with the Minister of Commerce and Consumer Affairs. The Minister has indicated that he considers the issues raised by directors regarding their safety and privacy to be important and to be an issue that should be addressed in a comprehensive and future-proof manner.

While there is a Bill currently before parliament, the Minister has indicated he is planning to introduce an additional Bill to amend the Companies Act 1993, which will include reforms to allow for directors’ and shareholders’ addresses to be replaced with an alternative address on the Companies Register. The intention is to introduce a Bill into the House early next year. The proposals will enable the removal of director’s names from being listed publicly irrespective of safety concerns; it will not require a complex application process; and will cover shareholders, unlike the current Members’ Bill before the House.

The Minister has also indicated the intention for the proposed amendments to the Companies Act to include the implementation of a unique identifier for directors, this will improve the integrity of the Companies Register and companies’ regulatory system, whilst allowing residential addresses to be removed from the public view.

Find out more about proposed company law reforms here.

Restaurant Association 2024 Canterbury Hospitality Awards Unveil Top Dining Destinations

The winners have been announced in our Restaurant Association Canterbury Hospitality awards, presented with the support of lead sponsor Trents. These awards celebrate the best of our industry’s dining establishments and individuals, as voted by the hospitality industry.

Wondering who squared up as the best of the best at this year’s Awards?

The iconic fine dining establishment Inati earned two awards, one for its Outstanding Wine and Beverage List and another for Outstanding Emerging Chef, awarded to Quinn Ojala.

Japanese Izakaya bar and restaurant Bar Yoku also took home two awards for Outstanding Front of House Team and Outstanding Restaurant Manager for Laura Holcroft.

Lisa Levy of Inati has been honoured with the Supreme Individual Award recognising her exceptional contributions to the industry. As the head of the Canterbury Awards committee for seven years and currently Canterbury Branch President, Lisa has been an invaluable asset, beloved and respected by everyone who knows her. Her restaurant, Inati, a Christchurch institution, has received numerous accolades, further solidifying her impact on the region’s dining scene. Lisa’s dedication and leadership have made her a cornerstone of Canterbury’s hospitality community, and this award celebrates her enduring influence.

Family-owned biodynamic winery Black Estate won the award for Outstanding Restaurant.

Located in the historic Christchurch Arts Centre, Cellar Door specialising in wine tasting flights and all-day menu took home the accolade for Supreme Establishment.

The region’s best casual dining spots were also recognised, with meat specialist restaurant, food truck and caterer Smoke ‘n’ Barrel taking home the award for Outstanding Casual Dining.

For the region’s best cocktails, Bareno is a must-visit, having been named Outstanding Bar. The title of Outstanding Bartender was awarded to Cory Evans of The Last Word.

The region’s most beloved cafes were celebrated, with Hello Sunday honoured as the Outstanding Café and Eduardo Santos of Sala Café winning the Outstanding Barista award.

The People’s Choice Award, which is determined by public vote, was awarded to Smokey T’s highlighting the popularity and strong connection it has with the local dining public.

Canterbury truly boasts a plethora of fantastic dining options. From exquisite fine dining establishments to diverse ethnic eateries reflecting the city’s rich cultural tapestry, and not to forget the great little coffee houses and incredible street food vendors. There’s genuinely something here for everyone to enjoy.

We run these awards not only celebrate our outstanding talent but also to recognise the hard work and dedication that go into delivering exceptional dining experiences. It is crucial that we take the time to pause and celebrate our successes, recognising the hard work and passion that our peers pour into their craft. These awards are a testament to the remarkable talent and innovation that make this region a standout destination, and they provide an opportunity for us to honour the individuals and establishments that elevate the hospitality industry.

For more information regarding the awards, please visit  https://hospitalityawards.co.nz/canterbury/. Stay connected with key updates and announcements on our Facebook and Instagram pages.

Canterbury Hospitality Awards 2024 Winners

Restaurant Association of NZ Outstanding Barista – Eduardo Santos, Sala Coffee

Campari Outstanding Bartender – Cory Evans, The Last Word

Anchor Food Professionals Outstanding Chef – Julie Han, Table Bloom

Tevalis Outstanding Front of House – Bar Yoku

Restaurant Association of NZ Outstanding Bar – Bareno

Silver Fern Farms Outstanding Emerging Chef – Quinn Ojala, Inati

Restaurant Association of NZ Outstanding Wine & Beverage List – Inati

Restaurant Association of NZ Outstanding Restaurant Manager – Laura Holcroft, Bar Yoku

Bidfood Outstanding Street Food/Casual Dining – Smoke ‘n’ Barrel

Coca-Cola Europacific Partners Outstanding Cafe – Hello Sunday

OneMusic Outstanding Ambience & Design – Scoundrel

Leeston Grocer Outstanding Regional Establishment – Brew Moon

Restaurant Association of NZ Outstanding New Establishment – Brewda

Lumina Lamb Outstanding Restaurant – Black Estate

Restaurant Association of NZ Outstanding Sustainability – Otahuna Lodge

Restaurant Association of NZ Outstanding Sales Rep – Zac Goy, Aitkens

Restaurant Association of NZ Outstanding Supplier – Aitkens

Trents Supreme Establishment – Cellar Door

Trents Supreme Individual – Lisa Levy