Mark Wallbank

How New Zealand’s leading restaurateurs are responding to Coronavirus

New Zealand’s leading restaurants have been quick to react to the spread of Coronavirus (COVID-19) with proactive measures protecting diners. 

Here is how industry stalwarts are keeping calm and carrying on.

Mark Wallbank
The Blue Breeze Inn, Woodpecker Hill, Chop Chop Noodle Shop & Go Go Daddy Thai Canteen

I’ve been in the restaurant biz since far too many of you were babes on your mother’s knee and I can tell you the coming weeks are going to be a tough time for us all. That’s why I’m taking the unprecedented step of reducing the number of tables in my restaurants. This uncrowded approach is essential to ensure exceptional hygiene.  

I’ll be sharing my time equally between all four restaurants to ensure they remain safe, healthy places for staff and customers alike – and because even after all these years there’s nowhere else I’d rather be.  

Take care, keep up your sense of humour, and know that for as long as we can, we’ll be here to deliver delicious meals, excellent service and worry-free dining.

Lucien Law
Ostro, Ebisu, Azabu, Mission, Fukuko & NSP

The last few weeks have been concerning as we watch our hospitality family around the world suffer and wonder what will happen at home. 

We have stepped up our hygiene and taken unprecedented steps to keep our customers and staff as safe as possible and also keep the lights on. 

As the situation continues to evolve we’ll update our website and social platforms with any changes such as home delivery or takeaway menus

While we appreciate this is the most serious global health event in our life, it will pass but it will take time… let’s not throw in the towel… let’s tackle it with positivity and kindness. 

Richard Sigley
Soul Bar & Bistro, Euro, Andiamo, The Brit, The Chamberlain, The Culpeper, Jervois Steak House & The Crab Shack

We have been quick to address concerns in this time of uncertainty – after all, our customers have been Nourish Group’s priority for 20 years.

Along with the extra precaution of sanitising all high touch points every hour, we are imposing strict staff health checks across our 13 sites. 

We have also taken care of social distancing issues by increasing the spaces between tables in all our venues.

Customer health and wellbeing has always been and will continue to be our chief concern. We hope your support of our industry continues in these challenging times. 

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