The Cook
What makes your venue the Best Gastropub in New Zealand?
We focus on that social aspect. It is our core proposition that we provide great consistent "pub" food with local craft beverages, in a surrounding that is clean and loved! This venue was sold to a craft brewery in 2017 and re-purchased in 2020.
One of the key elements that was identified was its need to be firmly entranched in the local community. There were no "regular" clients when it was repurchased, now we boast solid links with sports groups, local businesses, residents, and community groups, while still managing to attract visitors through our heritage proposition. The building is the second oldest building in the city of Hamilton, being built in 1874 as a lodge hall, and then was a soap factory in the early 1900's
Describe the experience your customers have at your establishment – what is your food and beverage offering and why do people come back for more?
We have NOT re-invented the wheel at all, rather we have stuck with what people expect. We do two menus a year, summer and winter. Summer is a lot lighter with salads and seafood as the hero, whereas winter we firmly embrace comfort food, with home-made pies, curries, pasta dishes and house-made stew. Mix this with the local brewery Good George and the food and beverage mix is awesome. However, it has to be balanced with the social offering and suroundings.
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 have NOT reinvented the wheel at all; rather, we have stuck with what people expect. We do two menus a year, summer and winter. Summer is a lot lighter with salads and seafood as the hero, whereas in winter, we firmly embrace comfort food, with home-made pies, curries, pasta dishes and house-made stew. Mix this with the local brewery Good George, and the food and beverage mix is awesome. However, it has to be balanced with the social offering and surroundings.
What are your key points of difference and how have you managed to deliver them?
Firstly, our environment is very balanced, appealing to a wide mix of demographics. A key philosophy is "stay in our lane". We know what we do well, so we focus on that. The environment we provide is, while historic and tells a great story, it is the interaction we have with people in that environment that is our "special" difference. Simple old-fashioned hospitality, good manners and good housekeeping.
Our team are actually really, really proud of what they do. Hospitality was challenged during the pandemic, as it has not been challenged before, and as an industry, we were forced to adapt and innovate. We have an off-license, and there is no liquor ban on the large park across the road, so we simply carried our furniture across the road, set it up in the park and ran an online store that delivered food and beverages to people in the park. This was an overwhelming success, and now we regularly have functions in Steele Park that are catered to by our business.
Our quiz night is rather special, we write the quiz ourselves and is presented adequately by the oldest grumpiest quizmaster available (myself), and fills the room every Monday night. On the back of the success of the Monday quiz, we do function quizzes for fundraisers once to twice a week as well, which certainly adds to the identity of The Cook and enhances the understanding that we put back into the community.
Best Known for:
Functions in local park
Quiz nights
Old fashioned hospitality, good matters and good housekeeping
Please describe your commitment to sustainability.
We do all the normal stuff, like recycling cardboard, plastic, glass, etc. However, going deeper, we absolutely focus on tap beverages, so our packaging is minimal. The heating in winter is done 90% by our fireplace, which we cut our own firewood for during summer and autumn. We have a secure lock-up area on site for the security of bikes (in particular E-Bikes), which has its own monitor inside the venue.
Please describe how you create ambience.
Ambience is a mix of many elements which are constantly being monitored and controlled. Music, volume and style are managed by staff all day long, using our own playlists (with an explicit filter on!); lighting is adjusted daily, so later in the evening, when dining has ended and entertainment has started, the lights are changed to highlight that. Seating is constantly changed for groups that book in. We are fortunate that we have different zones and areas that can be set for occasions and events.
