Fantail & Turtle
Travis Field is the proud owner of Fantail & Turtle, a fiercely independent bar and eatery inAuckland’s North Shore. At the helm sits General Manager James Wakefield, driving Fantail & Turtle’s success through its core values of manaakitanga (hospitality), whanaungatanga(kinship), and kaitiakitanga (guardianship). We were lucky enough to chat to Travis and James about their hospitality journeys, the Fantail & Turtle story, and their well-deserved recognition as Regional and Supreme Winner of last year’s competition.
Tell us about your establishment and hospitality journey.
Travis: Fantail & Turtle is all founded on friendship. James and I worked together in a previous hospitality business in the city and became great friends during this time. When the opportunity came up to start Fantail & Turtle, it was a no brainer to ask James along for the ride – luring him back from international travels to join me. The name itself is also a testament to an enduring friendship of mine – me as Fantail, and my mate Troy as Turtle, who passed away in 2006.
James: I’ve been in and out of the industry since I was about 17, but things really took off when Trav convinced me to manage No.1 Queen Street part-time. Running that espresso and craft beer bar was more engaging than studying for civil engineering exams, and eventually, I had to admit that I wasn’t leaving hospo behind anytime soon. Trav speaks very humbly about that spot, but it was truly legendary for those that knew it – it had so much personality and mana. When it closed to make way for the Commercial Bay development, that’s when the Fantail & Turtle opportunity came up in Takapuna.
With Fantail & Turtle, the goal was simple—we wanted to create a space where we could hang out with friends. Somewhere people could come together in big groups, share some bloody good food, enjoy a well-thought-out beverage selection, and have enough to go around for those unexpected guests or a neighbour dropping by. We don’t serve anything we wouldn’t pour for our mates—if it’s not the kind of thing we’d enjoy at a backyard get-together, it’s not going on the menu for our manuhiri (guests).
Another big thing for us is independence. I’ve never really enjoyed being told what to do, so we’ve kept everything completely free of contracts. No one’s pushing product on us in exchange for marketing budgets or free equipment which means we might deal with tighter margins, but the trade-off is worth it. We get to serve what we love and support independent producers who think the same way we do.
What do you think defines a gastropub and how do you stand out in this space?
James: A pub that offers restaurant-quality food, exceptional service, and a laid-back, casual atmosphere. In addition to how we’ve already described our venue, how we stand out in this space is entirely because of our team. They’re the heart and soul of the place. The quality of what they put up on the pass, the care they take in every dish and drink, and how they make you feel while you’re here—that’s what people remember. It’s not just about what you’re eating or drinking; it’s about how you feel while spending time with us.
Travis: It’s about providing an experience that we are proud of and what we would be happy serving to our friends. Our fare for example – I was looking at our summer menu that’s launching soon, and am thinking, am I proud of this and is there something there for all my friends? Be it the vegetarians, the health conscious, or those that appreciate a classic pub feed. Ultimately, James and I wouldn’t go ahead with anything we aren’t proud of.
How would you describe your clientele and what are they often looking for when they visit you?
Travis: A lot of people come to Fantail & Turtle as a group – whether it’s a group of friends, colleagues, or family, the design of the place and the menu is largely about bringing people together.
James: We're in a business park but post-COVID it’s really the broader community that’s kept us going. We’ve been embraced by people from all walks of life, just looking for a place to unwind, connect, celebrate, enjoy, feel a sense of belonging, and be taken care of for a while.
What’s your approach to crafting your menu?
James: We take familiar dishes and elevate them, adding a few unexpected twists where we can, and incorporating native ingredients whenever possible. Every decision is guided by our core values: manaakitanga(hospitality), whanaungatanga (kinship), and kaitiakitanga (guardianship). We also make sure our menu is flexible and scalable, whether for larger groups, last-minute drop-ins or functions, it allows our guests to enjoy what we offer in their own way.
What is your favourite meal on the menu at the moment?
James: We’re currently putting the finishing touches on the summer menu, so can’t reveal too much yet, but it’s tough to beat Hawke’s Bay lamb ribs, heirloom tomatoes coming back, or fresh ceviche.
Travis: That ceviche with mandarin and fennel is amazing – with a nice gin and tonic.
What inspired you to enter the Top 50 Gastropubs competition last year?
James: Truthfully, we almost didn’t enter. Like many overworked owner/operators, it can be exhausting to constantly put your hand up for these things, and we did a lot of that in the early years. But before this, there hasn’t really been a platform that fits this segment of the industry so well—something that’s not quite a restaurant, not just cocktail-focused, etc. What ultimately tipped the scales was remembering how proud and validated our team and regulars felt after winning the Lewisham Award the year before. So, we went for it, and the rest is history.
Fantail & Turtle - Supreme Winner of the 2024 Top 50 New Zealand Gastropubs
What advice would you give to those considering entering this year?
James: Just go for it. Put yourself out there. Do it for your team, and for your regulars who already know how great you are. Gastropubs often fly under the radar in traditional culinary awards and so it’s time to champion this category.
Travis: Be proud, be confident, and do it for the team. Winning the award has set a benchmark that I’m committed to upholding. Whenever I review the latest draft menu or drinks list, I ask myself: are we meeting that standard, or pushing it even further? We’ve earned the right to believe in ourselves. Now, with external recognition as regional and supreme winners, our confidence in what we do feels even more justified.