Fresh beginnings. Inspiring service excellence
Under new ownership, The South Island Hospitality show provides the best opportunity to showcase, educate, and sell your products and services to the South Island’s hospitality sector.
New dates to be announced
Peter Gordon to close London restaurant
Peter Gordon and Michael McGrath’s the Providores and Tapa Room in London is closing in July after 18 years.
The founders released a statement saying they wished to pursue other, personal projects and “travel and relax after working our socks off for 18 years” and that it was an “incredibly tough decision to make”.
Chef Gordon, nicknamed ‘the king of fusion cooking’, opened the fine dining/New Zealand-style cafe-bistro on Marylebone High Street in 2001, quickly picking up a Catey Newcomer of the Year, in 2004.
The culinary duo said: “Having the Providores and Tapa Room in London since 2001 has been absolutely brilliant! But, we’ve decided that it’s time to close the doors, and so at the end of July we’ll do just that.
“We couldn’t be more proud of the restaurant we have created: we have had a huge amount of fun, employed and mentored hundreds of talented staff and introduced the flat white, Turkish eggs, small plates, brunch and no reservations to the UK dining scene.
“We’ve been an unofficial NZ trade showroom showcasing NZ food, wine and drinks, a NZ way of service, and a NZ vibe. We’ve hosted wine dinners, chocolate dinners, book launches, weddings, and have had regulars stand by us us from day one…
“We are obviously sad in many ways, but this is the right decision for us personally and we want to go out on a high. We hope to see as many of you as possible over the next few weeks for grilled scallops and sweet chilli sauce, and a glass of NZ sauv blanc or three.”
Gordon made his name in his native New Zealand in the 1980s as head chef of Wellington’s Sugar Club, where he became one of the early adopters in the country of an Asian-influenced menu. When its owners transferred the restaurant to London in the late 1990s, he made it one of the hottest tickets on the London restaurant scene.
He continues to operate the Sugar Club and Bellota restaurants in New Zealand.
Cheese please! 2019 winners announced
Two gouda cheeses made by family-owned cheese companies have taken the top honours at the annual New Zealand Champions of Cheese Awards.
Meyer Cheese Goats Milk Gouda was named Countdown Champion of Champions (Commercial); and Mahoe Farmhouse Cheese, Cumin Gouda was awarded Puhoi Valley Champion of Champions (Boutique Cheese Award).
These trophies were among 26 announced at the 2019 NZ Champions of Cheese Awards on Tuesday May 21 at a gala dinner at the Distinction Hamilton Hotel and Conference Centre.
Organised by the New Zealand Specialist Cheesemakers Association (NZSCA), the NZ Champions of Cheese Awards has been run since 2003. A total of 223 gold, silver and bronze medal winners were announced in March, after judging at the AUT School of Hospitality & Tourism in February. Judging was again under the guidance of Australian Master Cheese Judge, Russell Smith.
Russell reflected on the results saying the awards for Dutch-style cheeses reflect the quality of these cheeses in New Zealand.
“Kiwis are fortunate to have a handful of brilliant cheesemakers here making these types of cheeses. I judge across the world and Dutch-style cheeses made in New Zealand are as good as anywhere in the world.”
Meyer Cheese Goats Milk Gouda
Russell Smith said “It doesn’t come any better than this. This is a cheese you never want to finish – it’s just stunning. It’s superbly made and offers beautiful sweet, nutty flavours.” Made with 100% goats milk at the Meyer Gouda Farm and cheese factory, just out of Hamilton, this sweet, creamy cheese was also named Champion Goat Cheese at the 2019 NZ Champions of Cheese Awards.
Meyer Cheese is a fully-fledged family affair. After being established in Waikato in 1976 by Fieke and Ben Meyer, the next generation are at the helm today. Son, Miel took over as general manager in 2007 when Ben and Fieke retired. In 2011, eldest son Geert returned from The Netherlands to take on the role of head cheesemaker for the company. Geert also collected a trophy at the Awards when he was named Milk Test NZ Champion Cheesemaker – the second year in a row he has won the title. Meyer cheeses are widely available at supermarkets and specialty retailers throughout New Zealand.
Mahoe Farmhouse Cheese, Cumin Gouda
Made to a traditional Dutch recipe, which adds the cumin seeds to the curd. After three to six months of ripening the refreshing lemon zing of the cumin flavours the whole wheel. According to Master Judge Russell Smith, Mahoe Farmhouse Cheese, Cumin Gouda “is an exceptional cheese.”
Anna and Bob Rosevear and their family have been making Mahoe cheese in the Bay of Islands since 1986. Son Tim takes care of the 60 Fresian cross-bred cows whose milk goes straight from the milking shed to the cheesery next door and is crafted into cheese by sons Jesse and Jake who work alongside a Dutch cheesemaker. Mahoe Cumin Gouda is available from the Mahoe Cheese Farm Shop on the farm in Oromahoe Bay and also from selected retailers across the country.
NZSCA chair, Neil Willman said this year’s awards have been a great success, with the reintroduction of judging of butter and yoghurt as well as the introduction of new categories. The new Sacco Systems Champion Fresh Italian Style Cheese was hotly contested with Viavio Limited, Viavio Burrata taking the title. This year the Huntley & Palmers Favourite NZ Specialty Cheese Shopping Experience was added to recognise excellence in retailing speciality cheese, this award went to C’est Cheese in Featherston.
Neil Willman paid tribute to the panel of 21 judges who assessed more than 280 cheeses, butter and yoghurt products in February. Additionally, he made special mention of the Awards sponsors. “The NZ Champion of Cheese Awards wouldn’t be possible without the businesses that support our industry and we are grateful for their generous contributions”.
The 2019 NZ Champions of Cheese Trophies are:
- Countdown Champion of Champions (Commercial); Meyer Cheese, Meyer Cheese Goats Milk Gouda
- Puhoi Valley Champion of Champions (Boutique Cheese Award); Mahoe Farmhouse Cheese, Cumin Gouda
- Milk Test NZ Champion Cheesemaker; Geert Meyer, Meyer Cheese
- Fonterra Champion Original Cheese; Fonterra Brands NZ, Kāpiti Kahurangi Creamy Blue
- NZ Food Safety Champion New Cheese; Puhoi Valley Cheese, Wainui White
- ECOLAB Champion Blue Cheese; Fonterra Brands NZ, Kāpiti Kahurangi Creamy Blue
- CHR Hansen Champion Soft White Rind Cheese; Puhoi Valley Cheese, Te Muri Triple Cream
- Kiwi Labels Champion Feta Cheese; Clevedon Buffalo Co, Clevedon Buffalo Feta
- Green Valley Dairies Champion Fresh Unripened Cheese; Zany Zeus, Zany Zeus Cream Cheese
- Sheep Milk NZ Champion Sheep Cheese; Thorvald, Thorvald Feta
- Thermaflo Champion Washed Rind Cheese; Over the Moon Dairy, Galactic Gold
- Caspak Champion Packaging Award; Puhoi Valley, Wainui Creamy White
- Eurofins Champion European Style Cheese; Waimata Cheese Company, Waimata Cracked Pepper Haloumi
- Delta Wines Champion Flavoured Cheese; Barrys Bay Cheese, Barrys Bay Peppered Havarti
- Sacco Systems Champion Fresh Italian Style Cheese; Viavio Limited, Viavio Burrata
- Tetra Pak Champion Cheddar Cheese; Fonterra NZMP, Fonterra Hautapu NZMP Noble Cheddar
- Big Chill Distribution Champion Farmhouse Cheese; Clevedon Buffalo Co
- Good George Brewing Champion Goat Cheese; Meyer Cheese, Meyer Cheese Goats Milk Gouda
- Renco Champion Export Cheese; Fonterra NZMP, Fonterra Lichfield NZMP Cheddar
- NZSCA Champion Dutch Style Cheese; Mahoe Farmhouse Cheese, Cumin Gouda
- Curds & Whey Champion Homecrafted Cheesemaker and Cheese; Jennifer Rodrige, Belle Chevre Flat White
- New World Cheese Lovers’ Choice; Kapiti Kahurangi Blue
- Innovative Packaging Aspiring Cheesemaker; Daniel Bell, Barrys Bay
- Huntley & Palmers Favourite NZ Specialty Cheese Shopping Experience; C’est Cheese, Wairarapa
- All Systems Go Auditing Champion Butter, Westland Milk Products, Westgold Salted Butter
- Huhtamaki Champion Yoghurt, Zany Zeus, Zany Zeus Greek Yoghurt
Progressive Queenstown hotel drives social change
Queenstown’s newest hotel is driving social change for New Zealand’s hotel industry. Opened nine months ago as the country’s first fully smart hotel, mi-pad Queenstown has been paying all its staff at least the living wage – rather than the minimum wage – since February this year.
The property’s 16 staff, from housekeepers to those working on reception and management, are paid a minimum of $20.55 an hour, well above the current minimum wage of $17.70 per hour.
Mi-pad Queenstown launched last year with a unique, intelligent mind-set at the very heart of its approach, mixing technology and sustainability to challenge conventional thinking.
Hotel manager Joshua Keeble says its commitment to responsible tourism through a number of ‘smart’ resources also extends to the overall welfare of its people.
“We all know that Queenstown’s not a cheap place to live so we’ve made a conscious decision to invest in our team,” he says.
“The upside of that is we’re able to recruit and retain amazing staff who receive lots of praise from guests for being friendly, efficient and helpful.
“In turn that means they’re really happy to work here and they’re not having to take on second jobs or work long hours just to make ends meet.”Mi-pad Queenstown has embarked on the process of obtaining official accreditation from the Living Wage movement for its employment stance and hopes to see others in the industry follow suit.
“We’re committed to offering this rate to all new future staff recruits and we know this will help attract some of the best in our industry, so for us it’s win-win,” says Joshua.
The 57-room hotel in the heart of Queenstown is renowned as New Zealand’s first fully ‘smart’ hotel. It’s a next generation, energy-conscious hotel experience for the smart traveller, marrying technology, sustainability, comfort and convenience.
The key to the hotel is that there is no key. Once guests download the hotel’s personal app ‘mia’, their smartphone becomes a room key, the means of setting room temperatures and mood lighting in their room, calling for room service and even transforming into a digital concierge.To unlock the key to the full mi-pad experience, book online at www.mipadhotels.com
Cleaver & Co opens in Christchurch
Cleaver & Co has landed in the South Island with its fun take on good hearty meat served up in a sports bar or restaurant style.
Co-owner, experienced Christchurch chef Rob Symes, formerly of Sticky Fingers also has four years working on Hayman Island under his belt, owns Cleaver & Co with Christchurch restaurateurs Scott Becker and Tom Cairns, of Fox & Ferret.
The décor is an eclectic mix of industrial-style and wood with some concrete walls, large artworks and exposed brick. The deliciously meaty menu is packed with slow-cooked and in-house freshly smoked meats. Top on this list of favourites are the boneless chicken wings, drenched in buttermilk and deep fried, the Pitmaster Platter and mighty big burgers.
There’s a quirky, outrageously large specialty burger which changes every week, offering five to six different fillings.
If there’s room left then the passionfruit Eton mess – margarita granita and vanilla bean ice cream is keeping the crew happy.
New Tourism Awards open with new focus
Entries are now open for the 2019 New Zealand Tourism Awards, and with three new awards and a spotlight on sustainability, it’s expected there will be some very impressive entries to choose from.
The New Zealand Tourism Awards celebrate individual and business success across the dynamic $39.1 billion tourism industry, providing a benchmark of excellence and inspiration to other tourism businesses.
“Tourism is New Zealand’s largest export industry. Its crucial contribution to New Zealand is being supported by outstanding performances from operators across the country. We want to celebrate those efforts and we encourage operators to enter,” says Chris Roberts, Chief Executive of Tourism Industry Aotearoa (TIA) which runs the Awards.
“These are the industry’s premier awards and there are many benefits to entering, including a generous package of prizes and recognition from your customers and industry peers.”
The 2019 Awards have been updated in alignment with the Tourism Sustainability Commitment (TSC), recognising environmentally sustainable and financially successful tourism businesses that embrace kaitiakitanga. Three new awards have been introduced – the Community Engagement Award, the Employer of Choice Award, and the Economic Success Award.
Given the importance of the environment to the New Zealand tourism industry, the Environmental Award has been split, with a complementary Conservation Award introduced. Both awards recognise an environmentally sustainable and financially successful tourism business that embraces kaitiakitanga, with the Environmental Award recognising a business that actively supports and champions environmental initiatives that reduce carbon emissions, minimise waste, and contribute to improving New Zealand’s environment. The Conservation Award recognises a business that actively protects, restores and enhances New Zealand’s natural environment and biodiversity.
“We recognised that tourism operators are taking huge strides to reduce their plastic usage, waste and carbon emissions to protect our environment, but also they’re focusing on helping conservation efforts in their communities,” says Mr Roberts.
“We felt it was important that the Awards properly celebrate the different ways our members have embraced the TSC and incorporated the commitments into their businessesThe winner of the Air New Zealand Supreme Tourism Award for 2018 was multinational recreation and vehicle business Tourism Holdings Ltd (thl).
“Winning the Air New Zealand Supreme Tourism Award created an enormous sense of pride and achievement,” says Grant Webster, Chief Executive Officer of thl.
“We have a team across the world who work incredibly hard for our purpose of creating unforgettable holidays. To be recognised by industry colleagues in this manner was a fantastic way to celebrate the achievements of our staff.”
The New Zealand Tourism Awards will culminate in a gala dinner in Christchurch on 24 October 2019, a prestigious black tie event where finalists will be recognised, winners announced, and the recipient of the coveted Air New Zealand Supreme Tourism Award revealed.
There are some incredible prizes to be won, including a prize for the Air New Zealand Supreme Tourism Award winner valued at over $20,000 which includes $10,000 in air travel and a full-page advertisement in Kia Ora magazine.
Entries close on 27 June 2019, and finalists will be announced on 3 September. For more information on the New Zealand Tourism Awards categories, criteria and key dates, visit www.nztourismawards.org.nz.
FDA Food Safety Blueprint underway
The U.S. Food and Drug Administration will develop a “Blueprint for a New Era of Smarter Food Safety” for how the agency applies new and emerging technologies to advance food safety.
Traceability, digital technologies and evolving food business models are among the areas the blueprint will address, the agency explained, and a public meeting scheduled for later this year will be a platform for stakeholders to share ideas about the agency’s strategy. The F.D.A. said “…we’re announcing a ‘New Era of Smarter Food Safety’ to augment our efforts implementing important FSMA requirements while also leveraging, among other things, the use of new and emerging technologies.”
In the area of food traceability, the agency seeks to transition to digital tracking from the paper-based systems currently in use throughout food supply chains.
“The use of new and evolving digital technologies may play a pivotal role in tracing the origin of a contaminated food to its source in minutes, or even seconds, instead of days or weeks, when contamination does occur,” the agency said. “Access to information during an outbreak about the origin of contaminated food will help us conduct more timely root cause analysis and apply these learnings to prevent future incidents from happening in the first place.”
Other digital technologies the F.D.A. is considering include blockchain, sensors, the Internet of Things and artificial intelligence. Officials proposed an assessment of how these technologies and others will help create a more digital and transparent food safety system. As part of this strategy, the F.D.A. will conduct a new pilot that leverages artificial intelligence and machine learning to review imported foods at U.S. ports of entry.
“The number of import food lines is increasing year after year and applying the best predictive and analytical tools will help ensure we’re targeting the greatest risks to protect consumers,” the F.D.A. said. “This pilot will build upon F.D.A. initiatives already underway, which are also looking at how use of these new technologies may be able to help us continue meeting our public health mission.”
Finally, the F.D.A. will look for opportunities to collaborate with stakeholders in the e-commerce space for food to account for the increase in home delivery of foods.
“These evolving business models present food safety challenges as well as novel considerations around regulatory framework and oversight at the federal, state and local level,” the F.D.A. noted. “Our blueprint will discuss areas for collaboration in this space as we work to identify the appropriate standard of care in this rapidly growing sector.”
Entries close soon for the NZ Food Awards
Entries for the 2019 New Zealand Food Awards programme will close soon – don’t miss out!
Each year New Zealand producers strive for the position at the top of our food and beverage industry – to be the Supreme Winner at the New Zealand Food Awards. The awards celebrate locally-made products that are focused on innovation and excellence. It is products exhibiting the highest levels of these core characteristics that will rise to the standard of finalist, making them eligible for the ultimate award.
The online entry process has been streamlined this year, making it easier for entrants to submit their products, via a new purpose-built online portal. Entries for the competition close on Friday May 31.
The awards, which have been running since 1987, are aimed at small and large food and beverage manufacturers, primary food producers, food service providers and ingredient supply companies.
Finalist and winning products will earn the New Zealand Food Awards “quality mark” to highlight the superiority of their products to both shoppers and the industry, as well as boost sales and distribution.
Last year’s winner of the New Zealand Food Awards Massey University Supreme Award was The Whole Mix Co. Limited, for the company’s vegetable noodle range. The company, owned by Marton-based Spiers Foods, also won the Massey University Health and Wellbeing Award, and the James & Wells Business Innovation Award. Finalists in 2018 included Pāmu deer milk powder, Ōra King TYEE salmon, and cultured vegan butter from Savour Ltd.
The New Zealand Food Awards are made possible thanks to principal sponsor and event organiser Massey University, and with the support of Countdown, Cuisine Magazine, James & Wells, The Intermedia Group New Zealand, Eagle Protect, FoodHQ, New Zealand Food Safety, NZTE, The FoodBowl and Z Energy.
Winners will be announced at a Gala Dinner at the SkyCity Convention Centre in Auckland on October 23.
For more information and to enter, please visit www.foodawards.co.nz
- Entries Open: Wednesday May 1
- Entries Close: Friday May 31
- Judging: Monday July 8 – Friday July 12
- Finalists announced: Wednesday August 21
- Awards Gala Dinner: Wednesday October 23
- Cuisine Artisan
- Alcoholic Beverages
- Non-Alcoholic Beverages
- Grocery Foods
- Chilled Foods
- Frozen Foods
- Health and Wellbeing
- Primary Sector Products
- Food Safety Culture
- Business Innovation
- Novel Food or Beverage
Forty festival events to celebrate food
A food movement, called Eat New Zealand, dedicated to connecting people with the land through food plans to present New Zealand’s first national food celebration, Feast Matariki.
Kicking off on June 1 and running throughout June and July, Feast Matariki will comprise over 40 events and regional activations, rising to 100 as more are announced over the coming weeks.
The festival will include regional efforts such as such as Feast Festival in Taranaki, Elemental Feast in Auckland, Matariki Dish Challenge in Waikato, Dine Dunedin, FAWC in Hawkes Bay, and Feast Matariki in Wellington.
In that city Monique Fiso from Hiakai restaurant and international chef Charles Michel of Netflix The Final Table fame, will be offering a Matariki feast using foraged flora and an exploration of indigenous flavours and ingredients, alongside an evening of storytelling.
Chief Executive of Eat New Zealand Angela Clifford says the festival is a chance to recognize and celebrate national food culture in a way that is New Zealand. “Feast Matariki seeks to re-emerge these stories by creating our nation’s first (modern-day) national food celebration. We want to create a platform from which our food culture and story can be expressed.
“Throughout the country people will be taking the time to come together and share food, no matter what their heritage or background. It’s a moment toreconnect with where our food comes from and to recognise the truly incredible ingredients we grow, catch and make here. It’s also a time to acknowledge the manaakitanga or hospitality that is an intrinsic part of who we are as Kiwis.”
Events throughout the country will be as diverse as street festivals, Matariki dish competitions, hāngis, community food celebrations, long tables and chef collaborations. “Other parts of the world celebrate Thanksgiving and Christmas with food in cooler months too. It’s a way to slow down, bring people together, and enjoy the best of what can be put on our tables from the proceeding harvest season. This is something we did traditionally; we just want to highlight this again” said Clifford.
Eat New Zealand’s strategic partner is the Restaurant Association of NZ and its Chief Executive Marisa Bidois (Ngāti Ranginui) says “This is a significant milestone in the development of our food story as a country. It’s both important and exciting that the history of our food culture is woven into this story-telling.
“Our chefs and food heroes will be instrumental in bringing this festival to life for both locals and tourists and we are excited to see it become the highlight of our annual food calendar. Events can be found on the Feast Matariki website where regular updates will be added: https://www.eatnewzealand.nz/feast-matariki
2019 Lewisham Awards finalists announced
There is strong competition in the race for accolades in this year’s Lewisham Awards. Winners receive recognition as one of the top in Auckland hospitality.
The Lewisham Awards recognise each part of the industry that contributes to Auckland’s vibrant and diverse dining and entertainment scene. From restaurant owners to chefs, waiters, baristas, suppliers and establishments.
This year marks the 17th year that the Lewisham Awards will celebrate excellence in Auckland hospitality.
The number of nominations this year has set records, creating an exciting contest to find the winners. This year’s finalists include long established venues and personnel, joined in the top four with amazing new establishments and hospitality stars. This identifies the outstanding standard set by those at the top in the industry.
Finalist voting runs until Tuesday 22nd May. The votes are then counted to find those selected as the top. This will ensure that Auckland’s hospitality stars will be ready to hit the red carpet on June 3. The industry gathers to support finalists and celebrate winners in true hospitality style at the Pacific Nights themed Awards night.
The 2019 Lewisham Awards finalists are:
Outstanding Waiter sponsored by Crombie Lockwood
Des Dillon – Soul Bar & Bistro
Melodee Pearce – Prego
Eugene Kliushneu – Harbourside & Bistro
Ben Coates – Woodpecker Hill
Outstanding Maitre’ d sponsored by antipodes water company
Trevor Bancroft – Botswana Butchery
Lindsay Swannack – Prego
Leigh Warn – THe Blue Breeze Inn
James Kelly – Euro Bar & Restaurant
Outstanding Bartender sponsored by Winterhalter NZ
Bryan De-Fenyi Pollet – Deadshot
Katie Cramphorn – Coley & Punch
Asa Campbell – My Bar
Barney Toy – Mea Culpa
Outstanding Sales Representative sponsored by Restaurant Association of NZ
Justin Thompson – Bidfood
Crystal McConchie – Southern Hospitality
Jamie Dickens – Tickety Boo
Angie Atkinson – Prophets Rock
Outstanding Wine List sponsored by EuroVintage
Soul Bar & Bistro
O’Connell St Bistro
Outstanding Supplier sponsored by Hospitality New Zealand
Red + White Cellar
Outstanding Wine Service Professional sponsored by Negociants New Zealand
Edmundo Farrera – La Fuente
Benji Smith – O’Connell St Bistro
Hiro Kawahara – Sid at The French Cafe
Piers Haszard – Harbourside Bar & Bistro
Outstanding Local sponsored by Southern Hospitality
The Tinted Rose
Outstanding Caterer sponsored by Hellers New Zealand
On Board Kitchen
Outstanding Cheap Eats sponsored by CLYTH MACLEOD
The White Lady
Outstanding Bar sponsored by Hancocks Wine, Spirit & Beer Merchants
Parasol & Swing
Hoppers Garden Bar
Outstanding Barista sponsored by Meadow Fresh
Jasmine McDermott – Burger Boy
Juno Jung – Atomic Kingsland
Abel Mok – Espresso Workshop
Josh Gair – Fitzroy Lounge Bar
Outstanding Cafe sponsored by Bidfood
Ozone Coffee Roasters
Outstanding New Venue sponsored by Asahi Beverages
Outstanding Establishment sponsored by OneMusic
Soul Bar & Bistro
Outstanding Producer sponsored by the recruitment network
The Lucky Taco
A Lady Butcher
Clevedon Buffalo Co
Outstanding Chef sponsored by Loaf
Leslie Hottiaux – Apero
Gareth Stewart – The Nourish Group
Nick Honeyman – Paris Butter
Sid Sahrawat – Sidart|Cassia|Sid at The French Cafe
Outstanding Restaurateur sponsored by Pernod Ricard New Zealand
Michael Dearth – Baduzzi|The Grove
Mandy Lusk – Vivace
Jeremy Turner – Cibo
Nicola Richards – Monsoon Poon
Outstanding Hospitality Personality sponsored by Moët Hennessy New Zealand
Mark Wallbank – The Blue Breeze Inn |Woodpecker Hill |Chop Chop | GoGo Daddy Cantina
Sarah Frizzell – The Lucky Taco
Phil Mead – The Tinted Rose
Ismo Koski – Apero
Tickets are on sale now for the awards evening at The Pullman Hotel on Sunday 2nd June 2019. For more information or to purchase tickets go to www.lewishamawards.co.nz
Wellington hotel signs sustainability partnership
A new sustainability partnership between ZEALANDIA eco-sanctuary and James Cook Hotel Grand Chancellor aims to strengthen environmental goals and enrich the visitor experience to Wellington.
The agreement will see $2 of every Wellington room night booked via grandchancellorhotels.com donated to conservation efforts in the sanctuary.
“Our visitors will be supporting conservation even while they sleep”, says Steve Martin, Hotel General Manager. “Visitors to Wellington are eco-conscious and want to experience the natural world New Zealand is known for. We’ll also be encouraging them to visit ZEALANDIA, just 10 minutes from our hotel.”
Both organisations have a long history of sustainability initiatives.
Matt Valentine, ZEALANDIA Acting Chief Executive says, “We want to share our vision of a nature-rich city and encourage visitors to change the way they live with nature. This partnership shows our shared commitment to a more sustainable future.”
The James Cook Hotel Grand Chancellor has a ‘Green Team’ of passionate staff, always looking for new initiatives to reduce the busy hotels environmental footprint, such as donating surplus food, eco room service incentives and sustainable packaging. ZEALANDIA has a fleet of electric passenger shuttles, composts all greenwaste from its cafe, collects rainwater and generates some of its own power through rooftop solar panels.
Both Valentine and Martin agree that the partnership is a great opportunity to introduce ZEALANDIA to guests of the James Cook Hotel Grand Chancellor, and contribute to the sustainability goals of each of our organisations. “We’re looking forward to building a more sustainable future, together.”
ZEALANDIA is the world’s first fully-fenced urban ecosanctuary, with an extraordinary 500-year vision to restore a Wellington valley’s forest and freshwater ecosystems as closely as possible to their pre-human state. The 225 hectare ecosanctuary is a groundbreaking conservation project that has reintroduced over 20 species of native wildlife back into the area, some of which were previously absent from mainland New Zealand for over 100 years
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