BBC Tasting Studio by Birkenhead Brewing Co
What makes your venue the Best Gastropub in New Zealand?
The Birkenhead Brewing Company’s Tasting Studio (BBC), affectionately known as the "Beeb" or “BBC,” proudly stands as an institution in Birkenhead, with a reputation as one of the best gastropubs in New Zealand. At the heart of the BBC's success is our commitment to providing a unique and memorable experience for guests.
We are a beloved destination for both regulars and newcomers, offering a haven where guests can enjoy the amenity and utility of having a place to enhance their days with friends and make new connections. Our inclusive atmosphere is highlighted by the recognition as one of the dog-friendliest pubs in Auckland, embracing the notion that a true community hub extends warmth to all members, including the furry ones.
Cleanliness and exceptional pub food are integral to our identity. Repeatedly praised as probably the cleanest pub around, we take pride in creating a welcoming environment where guests can relish the best pub food north of the South Pole. Guests attest to the delightful experience, attributing it to the meticulous attention to detail and the love infused into every dish by the incredible brigade of chefs.
Owner Steve Simms, recognized as the 2023 'Love your Local' National Publican of the Year by Stuff.co.nz, has set an unparalleled standard for the team. This commitment to excellence is reflected in the personalised high level of service that every guest receives. We have successfully cultivated an environment where the team loves coming to work and genuinely enjoys interacting and playing with guests, creating a unique and friendly atmosphere.
The menu at the BBC is a testament to innovation and culinary expertise. Chefs are given the freedom to explore beyond traditional fare, resulting in awe-inspiring dishes that delight guests. The food, prepared with love and attention to detail, not only presents beautifully but also boasts portion sizes that satisfy even the famished.
In the realm of beverages, we offer a selection that allows flexibility to cater to diverse tastes. The drink list is thoughtfully curated, allowing experimentation with different beverages and introducing adventurous new brands. The rotation of the drink list and seasonal changes to the food offerings keep the experience fresh and exciting, while still maintaining the core favourites that have earned us our esteemed reputation.
With an exceptional culinary offering, top-notch service, a stellar reputation, and a welcoming atmosphere, the BBC stands confidently at the forefront of New Zealand's gastropub scene. As a cherished institution in Birkenhead, we hope to earn our place on the coveted list of the best gastropubs in the country.
Describe the experience your customers have at your establishment – what is your food and beverage offering and why do people come back for more?
The BBC offers a welcoming environment where guests can enjoy the camaraderie of our team and fellow guests. Whether arriving alone or with company, individuals can easily strike up new connections or relish moments of solitude. Upon arrival, our team ensures that every guest receives a warm acknowledgment, fostering a sense of attention and importance. We uphold a standard of elegant urgency in service, ensuring a high-quality experience for our guests. Our guest feedback is full of praise for our “non-TV screen” environment - it avoids distraction with sports or music video content creating an even more peaceful environment.
The presentation of our food and beverages consistently exudes class.
As a Freehouse, we have flexibility that allows us to be creative and responsive to diverse preferences. Our food menu exemplifies this approach, featuring a range from small sharing dishes to wholesome, healthy main meals. We prioritise fresh, locally sourced ingredients, steering clear of processed elements when we can. Notably, our fish and chips for instance are regarded by our guests as “the best fish and chips”. We prepare our Chatham Island Blue Cod delicately and place each piece into our craft lager house-made batter which results in a crunchy exterior with an overwhelming portion of fish within and served with our house made tartare sauce on the side along with a fresh salad and hand cut fries. Our top seller is Calamari which is hand cut, cleverly marinated then tossed into gluten free crumb and flash cooked to perfection - we are pretty famous for it.
Operating from one of Birkenhead's smallest kitchens, measuring 3m x 4m, we proudly showcase our culinary prowess. Despite its size, our kitchen produces a diverse menu with seasonal favourites, such as Ceviche, Crayfish Arancini, Chicken Cordon Bleu, Roasted Beetroot Salad, Lamb Bourguignon, Tofu Vindaloo, and Lemongrass Chicken. Core menu highlights include a 300gm Scotch Fillet with various sauces, and “fall off the bone” Juicy Baby Back ribs. Our burgers, including the BBC burger, Fish and Chicken burgers, are considered among the best stack in town.
During the winter season for example, we introduce weekly changes, offering hearty roasts of pork, lamb, or beef accompanied by creamy mash, seasonal steamed veggies, and house-made Yorkshire puddings the size of a fist. Our in-house pies, with rotating flavours like steak and blue cheese, venison, or chicken, are a guest favourite, leaving them satisfied with the generous portion size.
In addition to our diverse food offerings, our beverage experience is carefully curated by our team. We feature a rotating New Zealand craft beer list on tap, occasionally collaborating with renowned breweries. Our wine list showcases a variety of New Zealand wineries. The back bar boasts a wide selection of local and international beverages, earning praise for its extensive range. For all preferences, we provide options for non-alcoholic beverages, including 0% beer, cocktails, and traditional choices.
In summary, the BBC is a pub that surpasses expectations making us a standout venue in the region.
Tell us how you showcase NZ produce / offerings? Does your menu change with the season and how is it locally influenced. How do you accommodate allergy and dietary requirements?
We proudly showcase New Zealand produce and offerings in several ways, demonstrating a commitment to supporting local suppliers and incorporating the rich flavours of the region. The menu's seasonal changes highlight the local influence, and the BBC takes a proactive approach to accommodate allergy and dietary requirements.
Seasonal menu changes are locally influenced with appropriate dishes for the time of year. This allows guests to experience the freshest and finest New Zealand produce throughout the year. Seasonal one off favourites, such as Ceviche, Crayfish Arancini, artisan house-made Pies, hearty Roasts , Chicken Cordon Bleu, Tofu Vindaloo, and Lemongrass Chicken, reflect the local influence on the menu when we listen to feedback from our guests.This approach ensures that the ingredients used are in peak season, maximising flavour and quality.
The use of locally sourced ingredients not only supports the community but also contributes to the uniqueness and authenticity of the dishes. For instance, we support local distilleries such as NZ Rum Co which is located a few kilometres away. We also source our burger buns and bakery needs from our local baker across the road. Fresh vegetables and chicken are sourced by Chef from our independent grocer up the road. We believe that by supporting local, we’ll get support locally too!
Another example of our support for quality New Zealand produce is the long standing relationship with the Chatham Island Food Co who supply our much revered Chatham Island Blue Cod. We believe it’s probably the best fish around with unique taste, texture and flexibility. It’s been a staple supply for us for many years - to the extent that some people regard us as the ”Chatham Island Embassy”!
Our proactive and honest approach to accommodate allergy and dietary requirements recognises the importance of providing inclusive dining options. Our diverse menu allows for a broad range of dietary preferences. Our team is trained to assist guests in making choices that align with their dietary needs. We have been very honest with celiac guests to ensure their safety by telling them that we can’t cater for their exclusive needs due to our kitchen size - those guests praise us for our honesty in these cases.
Our menu provides information on menu items, potential allergens, and we are trained to offer alternatives when necessary.
In summary, we showcase New Zealand produce by prioritising seasonal changes, engaging the community for menu creation, and committing to using high-quality local ingredients. The accommodation of allergy and dietary requirements is approached with flexibility, customisation, and honest transparent communication. This results in a positive dining experience for all guests.
What are your key points of difference and how have you managed to deliver them?
The BBC distinguishes itself from most pubs in the region through several key points of difference:
We’ve got a welcoming environment with a community focus. Our welcoming atmosphere encourages connections among guests. We also support many local organisations that want to share our experience among the community through providing financial support with vouchers and goods. We also listen carefully to our guests so we can utilise their feedback for constant improvement and innovation.
Our exceptional service and attention means guests receive warm acknowledgments upon arrival, fostering a sense of attention and importance. We have a standard of elegant urgency in service, ensuring a consistently high-quality experience for guests.
A jewel in our crown is the creative and diverse menu which is characterised by its creativity and diversity. Featuring small sharing dishes to wholesome main meals, we provide fresh, locally sourced ingredients with a consistent commitment to quality.
We rotate our unique offerings - from our constantly rotating beer list to our diverse seasonal menu, we keep our guests excited by “what’s next”. This avoids the “same old thing” being in our line up and creates anticipation and a uniqueness which in turn makes repeat visits a great experience.
We believe in quality and generous portions. We’ve got generous portion sizes, particularly evident in the popular pies and signature dishes like the 300gm Scotch Fillet which leave guests thoroughly satisfied.
Throw in our adaptability and innovation, it shows that our Freehouse responds to changing guest preferences, ensuring a dynamic and evolving experience. We thrive on community engagement, delivering exceptional service, showcasing culinary creativity, and offering a diverse and carefully curated beverage experience.
The BBC has effectively carved out a unique identity in Auckland's pub scene. Our ability to balance tradition with innovation and adapt to the needs of our guests contributes to our standout status in the region amplified by the excellent on-line reviews we get from our guests.
Best Known for:
Dog friendly
Community Hub in Auckland
Diverse menu
Please describe your commitment to sustainability.
We actively engage a multifaceted approach to conserve resources, reduce waste, and make environmentally conscious choices. Our commitment to sustainability is woven into various aspects of the establishment, reflecting a dedication to responsible business practices. Steve constantly looks at ways to minimise waste - a role he professes to enjoy under the title of “waste minimisation management”!
We place a strong emphasis on the conservation of utilities. Energy-efficient appliances and lighting are utilised where possible to minimise electricity consumption. As appliances get replaced, we invest in more efficient equipment to continue our journey of energy reduction. Additionally, water conservation measures are implemented, such as low-flow taps, cisterns and water-saving practices in kitchen and bar operations.
Our sustainability extends to the outdoor space, where thoughtful plantings are incorporated. Native and drought-resistant plants are chosen, requiring less water during irrigation periods and providing an environment for various friendly insects. Guests enjoy seeing our biodiversity and support for the natural environment.
Recycling is a cornerstone of our sustainability efforts. We actively segregate recyclables, ensuring that materials like glass, paper, and plastics are diverted from landfills with our contracted waste disposal company.
We further look to waste minimization through clever menu choices. Designing our menu to utilise ingredients efficiently minimises food waste. This approach involves creative use of ingredients across various dishes and the incorporation of seasonal items. This is further exemplified in our practice of crafting numerous items in-house. From sauces and batter to pies and other menu components, in-house preparation allows for better control over ingredients and portions, reducing the need for single-use packaging and minimising the carbon footprint associated with processed goods.
Local sourcing and seasonal offerings not only supports the community but also reduces the environmental impact of transportation. By choosing ingredients that are in-season or locally available, we try to minimise the carbon footprint associated with food production and distribution.
By all means, trying to be sustainable at the BBC is not a static goal but a continuous journey of improvement. We remain dynamic and responsive to evolving environmental considerations.
We believe our commitment to sustainability is comprehensive and forward-thinking. Through conservation, our holistic approach aligns with our values, creating a positive impact on both the community and the planet.
Have you won any awards in the recent past? Tell us about them.
We’re proud to have been recipients of People's Choice Awards from Stuff.co.nz called “Love Your Local” Awards. We had no idea that our guests had nominated us for this initiative and subsequently got a big surprise when we won the regional “Most Loved Local” as best Publican and Front of House team awards (Two Awards). Imagine our added surprise a few weeks later when Steve Simms (owner) won the National Award for Best Barman / Publican. Pride in winning these awards still keeps us smiling, grateful and humble. Our mission has been recognised by our guests and we can’t be more proud of that fact. In the words of the Stuff Food Editor Emily Brookes: “These people's choice awards celebrate the important role you play in your community and the esteem with which you are held by your loyal customers”. Wow! Chuffed!
Please describe how you create ambience.
We’ve mastered the art of creating an inviting and lively ambience, understanding the pivotal role it plays in enhancing the overall guest experience within our small yet vibrant space. We carefully curate our atmosphere through a combination of elements, including music, live entertainment, and engaging events. Our guest feedback is full of praise for our “non-TV screen” environment - it avoids distraction with sports or music video content creating an even more peaceful environment. We have a dynamic and enjoyable environment for guests.
We recognise the impact that music has on the overall ambience. We play chilled music playlists that serve as a sonic backdrop, enhancing the atmosphere without overwhelming conversations. The choice of music genre aligns with the laid-back and welcoming vibe, contributing to a relaxed and enjoyable setting for guests.
Our music genre selection spans various genres, often featuring a blend of acoustic, indie, and alternative tunes. It kind of helped that Steve used to be a broadcaster at a major music radio station so that knowledge gained is shared with the team to make sure we choose suitable music for the style of the day. For us, we recognise the importance of striking the right balance. We ensure that music is played at a reasonable volume during regular hours. This allows guests to engage in conversations without competing with overpowering background noise. Here are a couple of examples of music playlists we deploy.
Periodically we provide live entertainment. We believe in doing this irregularly so as not to cause the “same old programme” on a week to week basis.
Our live band nights feature our home band "Rude Intrusion” are musical geniuses who play to our crowd that party to classics. These irregular events fill the BBC with an electrifying energy to get that vibrant atmosphere not often found around these parts of Birkenhead!
We also occasionally and acoustic acts grace the place during afternoons, providing a more intimate and laid-back musical experience. These performances complement the chilled vibe, creating a diverse musical landscape for guests to enjoy.
We drive a dynamic and engaging calendar of events which is essential for maintaining a lively ambience. Beverage and food pairing events showcase the expertise of the staff, offering guests an interactive and educational experience that adds a layer of sophistication to the atmosphere.
Our monthly quiz night has become a staple, drawing in a dedicated crowd. This event not only fosters a sense of community but also injects an element of fun and friendly competition into the atmosphere. After all, who wants to commit to a weekly quiz in these busy times?!
Our commitment to providing a diverse and enjoyable experience showcases our understanding of the pivotal role ambience plays in the overall success of a small yet thriving space.
