The ongoing success of the Nourish Group flows from one simple truth: restaurants and bars are more likely to thrive when they are accurately aimed at a market niche that is hungry for attention.
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"We are
lucky enough to have eaten at some of the world's most amazing
restaurants. Euro was one of our best eating experiences ever." |
Each of the 10 properties within the Nourish Group has a clearly differentiated brand and audience, which defines the path for interior styling, food design and service style. By staying true to character, our establishments are better able to live up to the high expectations of their customers.
| "We often eat at top-end
restaurants, but rarely feel we get full value for money. Shed 5,
however, lived up to its prices. My Alaskan King Crab main was truly
exceptional and the whole roasted fish my wife ordered was quite simply
the best fish we've ever eaten." |
For Richard Sigley and
Simon Gault, who collectively own and manage the group, keeping the Nourish properties in top form requires a commitment to never-ending research. Simon haunts food shows in Europe and North America, always on the quest for new food directions and exceptional artisan food products. Richard's antennae are tuned to pick up on international hospitality trends that would work in the New Zealand market.
As master chef for the group, Simon works closely with the other Nourish chefs to design seasonal menus that make the most of fresh local ingredients, enhanced by imported discoveries that give dishes the X-factor. His importing company
Sous Chef sources and supplies key ingredients for many of the Nourish Group properties, including boquerones (white anchovies) from Spain, balsamic mousse from Italy and prosciutto from Parma.
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"The bar
staff are friendly and stay just the right side of friendly to not be
intrusive. The serving staff really make the place. They are efficient
and personable. They quickly remember your preferences and the entire
team function as one well-oiled machine, helping out their colleagues
when they see the need." |
Supporting the Nourish Group's exacting cuisine standards is a service ethic that demands knowledge, skill and genuine warmth from wait staff. Etiquette training of new people is handled in-house, so that customers experience a consistent service style that fits perfectly with each property's character. We regularly monitor our service standards by organising ‘mystery shoppers' to dine at our restaurants and report back to management.
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"I went to Jervois Steak House two weeks ago and have, I'm sure, bored everyone senseless about how good it was." |
In two decades, the Nourish Group has evolved to become the benchmark for hospitality businesses in New Zealand. While our role as innovator and standard-setter requires global input, we're proud to be a local enterprise that's adding value to the country's economy and culture.
Awards
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Lewisham Awards 2008, Winner, Outstanding Maitre 'd - Euro
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Lewisham Awards 2008, Finalist, Best Ambience and Style - Jervois Steak House
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Lewisham Awards 2008, Winner, Outstanding Hospitality Personality - Richard Sigley
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Lewisham Awards 2008, Finalist, Outstanding Bartender Finalist - Green Room
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First New Zealand restaurant to achieve the Conde Nast Top 50 restaurants list - Euro
