March 26, 2025 • 4 mins
The 2025 Estrella Damm Top 50 New Zealand Gastropubs Awards took place last night - with the nation's top spots being celebrated by Kiwi fans.
Southland's The Fat Duck was named Supreme Champion, and has been recognised as New Zealand's best gastropub.
Hospitality NZ chief executive Steve Armitage explains what makes a good gastropub - and how it's about more than just food.
LISTEN ABOVE
See omnystudio.com/listener for privacy information.
Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:09):
You're listening to a podcast from News Talks Be follow
this and our wide range of podcasts now on iHeartRadio.
Speaker 2 (00:16):
We've been talking about the greatest pubs in New Zealand.
It is a pleasure to chat to Steve Armatage, the
chief executive of Hospitality New Zealand. Get a Steve.
Speaker 3 (00:25):
Good afternoon, gentlemen.
Speaker 4 (00:26):
Tell us about these Gastro pub awards.
Speaker 3 (00:30):
Oh well, look, can I first of all just thank
you both and your listeners for the love that you've
been showing towards gastro pubs and pubs up and down
the country. It's just been music to my ears. And
I know a lot of our members will be appreciating
the RFI that is being expressed towards them over the
course of the afternoon, so that's amazing. But it was
a great occasion last night. But people are so dedicated
(00:51):
and committed to their craft that they're almost apologetic being
away from their businesses for a night, so you could see,
you know, the recognition sometimes set a little bit uneasily
on their shoulders. But it was great to hear you
talking to one of the co owners from the Fat Duck,
and you know, there's such deserving winners.
Speaker 4 (01:07):
When Steve wind does a pub become a gastropub and
not just a pub that serves food, A.
Speaker 3 (01:14):
Gastro pub probably sways more towards being a bit of
a hybrid between a restaurant and a pub. There's usually
some elements on the menu that traditional pub goers might
think a little bit fancy, and certainly, if you look
at the winners last night, a really strong reflection in
the menus of local produce and particularly strong offerings around
seafood and game, which were signature dishes for New Zealand.
(01:39):
And so some of that authenticity coming through in the
way that they're presenting their food and the passion that
they're bringing to the plates as a key to winning
these type of accolades.
Speaker 4 (01:48):
Right, So a deep friar and some you know, some
chips and a bit of a steak isn't enough to
make you a gestro.
Speaker 3 (01:54):
Pub, not not on this particular occasion. But of course
those have a place. We've all been into those those pubs,
and they do a huge amount of work within their
respective communities. There's nothing wrong with that, absolutely certainly about
those that are going the extra mile in showcasing the
talent that they have, particularly in their kitchens.
Speaker 2 (02:12):
Yeah, what is this something that makes New Zealand pubs
and gestro pubs unique in the world, Steve, We love
our pubs, clearly over the last hour we've heard that
and there is something sort of quintessential about our Kiwi pubs.
But how would you sum up what makes it it
kind of special to New Zealand culture.
Speaker 3 (02:30):
I don't think that we are unique in having a
pub culture, you know, that's certainly part of the thing
the colony. I suppose we've picked that up from our
British heritage and the history that you see, you know,
when you go into a pub in the UK. Some
of those pubs have been around for literally hundreds of years.
But what I think we have that is a little
bit different, is much more a stronger focus I think
(02:52):
on people, you know, and that's come through really clearly
in the comments I've heard from your callers throughout the
course of today. There's there's often been references to the
people on both sides of the bar. It's not just
the people who are providing the establishment, it's the characters
and the personalities are that are the frequent customers that
are coming in the door that I think create that
appeal and that sense of community, and ultimately, you know,
(03:16):
all of our experiences in a pub are based on emotion.
There's highs and lows, sometimes both ends of the spectrum
on the same night. But you're ultimately creating memories that
you refer back to. And I heard Matt talk about
the Chopper and Rewalker and a lot of emotions back
for you, but in many of the listeners. But you know,
that's that's what's at the heart of it, is creating
(03:36):
that sense of connection and those memories that you take
forward and pass on.
Speaker 4 (03:40):
Well, to be fair, I don't have a lot of
memories of that night, but generally I would hope to
leave with some memories. So are we're talking to Hospitality
the New Zealand Chief executive Steve Armitage. How is hospital
going to New Zealand at the moment, Steve, Look, it's.
Speaker 3 (03:53):
Still it's still tough going. I think summer has been
pretty pretty positive though. We've seen definitely an influx of
international visitors, particularly noticeable uptake and American tourists have been
passing through New Zealand. So most regions are reporting that
business has been up on previous years.
Speaker 4 (04:10):
Yeah, well that's great news.
Speaker 2 (04:12):
Fantastic, Steve, thank you so much. Great to chat with you,
and as Steve see, go and support the pubs, not
like we need to be told, but get behind them
because it's what makes us country beautiful.
Speaker 4 (04:22):
Get stuck into the Fat.
Speaker 1 (04:23):
Duck for more from News Talk st B. Listen live
on air or online, and keep our shows with you
wherever you go with our podcasts on iHeartRadio.
You're listening to a podcast from News Talks Be follow
this and our wide range of podcasts now on iHeartRadio.
Speaker 2 (00:16):
We've been talking about the greatest pubs in New Zealand.
It is a pleasure to chat to Steve Armatage, the
chief executive of Hospitality New Zealand. Get a Steve.
Speaker 3 (00:25):
Good afternoon, gentlemen.
Speaker 4 (00:26):
Tell us about these Gastro pub awards.
Speaker 3 (00:30):
Oh well, look, can I first of all just thank
you both and your listeners for the love that you've
been showing towards gastro pubs and pubs up and down
the country. It's just been music to my ears. And
I know a lot of our members will be appreciating
the RFI that is being expressed towards them over the
course of the afternoon, so that's amazing. But it was
a great occasion last night. But people are so dedicated
(00:51):
and committed to their craft that they're almost apologetic being
away from their businesses for a night, so you could see,
you know, the recognition sometimes set a little bit uneasily
on their shoulders. But it was great to hear you
talking to one of the co owners from the Fat Duck,
and you know, there's such deserving winners.
Speaker 4 (01:07):
When Steve wind does a pub become a gastropub and
not just a pub that serves food, A.
Speaker 3 (01:14):
Gastro pub probably sways more towards being a bit of
a hybrid between a restaurant and a pub. There's usually
some elements on the menu that traditional pub goers might
think a little bit fancy, and certainly, if you look
at the winners last night, a really strong reflection in
the menus of local produce and particularly strong offerings around
seafood and game, which were signature dishes for New Zealand.
(01:39):
And so some of that authenticity coming through in the
way that they're presenting their food and the passion that
they're bringing to the plates as a key to winning
these type of accolades.
Speaker 4 (01:48):
Right, So a deep friar and some you know, some
chips and a bit of a steak isn't enough to
make you a gestro.
Speaker 3 (01:54):
Pub, not not on this particular occasion. But of course
those have a place. We've all been into those those pubs,
and they do a huge amount of work within their
respective communities. There's nothing wrong with that, absolutely certainly about
those that are going the extra mile in showcasing the
talent that they have, particularly in their kitchens.
Speaker 2 (02:12):
Yeah, what is this something that makes New Zealand pubs
and gestro pubs unique in the world, Steve, We love
our pubs, clearly over the last hour we've heard that
and there is something sort of quintessential about our Kiwi pubs.
But how would you sum up what makes it it
kind of special to New Zealand culture.
Speaker 3 (02:30):
I don't think that we are unique in having a
pub culture, you know, that's certainly part of the thing
the colony. I suppose we've picked that up from our
British heritage and the history that you see, you know,
when you go into a pub in the UK. Some
of those pubs have been around for literally hundreds of years.
But what I think we have that is a little
bit different, is much more a stronger focus I think
(02:52):
on people, you know, and that's come through really clearly
in the comments I've heard from your callers throughout the
course of today. There's there's often been references to the
people on both sides of the bar. It's not just
the people who are providing the establishment, it's the characters
and the personalities are that are the frequent customers that
are coming in the door that I think create that
appeal and that sense of community, and ultimately, you know,
(03:16):
all of our experiences in a pub are based on emotion.
There's highs and lows, sometimes both ends of the spectrum
on the same night. But you're ultimately creating memories that
you refer back to. And I heard Matt talk about
the Chopper and Rewalker and a lot of emotions back
for you, but in many of the listeners. But you know,
that's that's what's at the heart of it, is creating
(03:36):
that sense of connection and those memories that you take
forward and pass on.
Speaker 4 (03:40):
Well, to be fair, I don't have a lot of
memories of that night, but generally I would hope to
leave with some memories. So are we're talking to Hospitality
the New Zealand Chief executive Steve Armitage. How is hospital
going to New Zealand at the moment, Steve, Look, it's.
Speaker 3 (03:53):
Still it's still tough going. I think summer has been
pretty pretty positive though. We've seen definitely an influx of
international visitors, particularly noticeable uptake and American tourists have been
passing through New Zealand. So most regions are reporting that
business has been up on previous years.
Speaker 4 (04:10):
Yeah, well that's great news.
Speaker 2 (04:12):
Fantastic, Steve, thank you so much. Great to chat with you,
and as Steve see, go and support the pubs, not
like we need to be told, but get behind them
because it's what makes us country beautiful.
Speaker 4 (04:22):
Get stuck into the Fat.
Speaker 1 (04:23):
Duck for more from News Talk st B. Listen live
on air or online, and keep our shows with you
wherever you go with our podcasts on iHeartRadio.
Popular Podcasts
40s and Free Agents: NFL Draft Season
Daniel Jeremiah of Move the Sticks and Gregg Rosenthal of NFL Daily join forces to break down every team's needs this offseason.
Dateline NBC
Current and classic episodes, featuring compelling true-crime mysteries, powerful documentaries and in-depth investigations. Follow now to get the latest episodes of Dateline NBC completely free, or subscribe to Dateline Premium for ad-free listening and exclusive bonus content: DatelinePremium.com
The Bobby Bones Show
Listen to 'The Bobby Bones Show' by downloading the daily full replay.