Backed by a vision to rebuild, and the will to do it bigger and better, the Lone Star ‘mother-ship’ in Christchurch now opens its doors once more.
Since inception in 1988 the Lone Star has traded on a reputation for both quality and quantity. The cowboy-themed franchise believes in big, tasty food. This is not the establishment in which to delicately lift a miniscule portion from a large plate.
Rather, food is to be enjoyed. It is made with fresh, local ingredients, served in liberal portions and delivered with an equally generous smile. The reception to such an approach has been overwhelmingly positive, both in Christchurch initially and, over the years since, at each of the 22 other Lone Stars introduced around the country.
The heart of the brand first started beating in Christchurch. However the iconic Manchester Street restaurant was shaken up during the first big earthquake on September 4, 2010 and with each aftershock things just got worse.
Engineers quickly deduced what original owners Tim Whelan and Steve Ward and directors James Whelan, Shane Hausler and Johnny Phillips had known with dismay – the building was to be demolished.
What followed was typical of many businesses restarting in Christchurch – a careful negotiation of the changing physical, social and bureaucratic environment. It has been a long, complicated journey, but one well supported from all quarters. “It’s not easy for anyone out there,” says Shane Hausler, “but it was non-negotiable for us to return to the central city.”
The result? The first Lone Star, reborn, reinvigorated and ready to serve.
Shane says customers should expect some changes with the exciting new building. “When Lone Star first opened there was capacity for 60. Now, with outdoor and indoor areas and function rooms, there’s room to fit 200.”
Since inception in 1988 the Lone Star has traded on a reputation for both quality and quantity. The cowboy-themed franchise believes in big, tasty food. This is not the establishment in which to delicately lift a miniscule portion from a large plate.
Rather, food is to be enjoyed. It is made with fresh, local ingredients, served in liberal portions and delivered with an equally generous smile. The reception to such an approach has been overwhelmingly positive, both in Christchurch initially and, over the years since, at each of the 22 other Lone Stars introduced around the country.
The heart of the brand first started beating in Christchurch. However the iconic Manchester Street restaurant was shaken up during the first big earthquake on September 4, 2010 and with each aftershock things just got worse.
Engineers quickly deduced what original owners Tim Whelan and Steve Ward and directors James Whelan, Shane Hausler and Johnny Phillips had known with dismay – the building was to be demolished.
What followed was typical of many businesses restarting in Christchurch – a careful negotiation of the changing physical, social and bureaucratic environment. It has been a long, complicated journey, but one well supported from all quarters. “It’s not easy for anyone out there,” says Shane Hausler, “but it was non-negotiable for us to return to the central city.”
The result? The first Lone Star, reborn, reinvigorated and ready to serve.
Shane says customers should expect some changes with the exciting new building. “When Lone Star first opened there was capacity for 60. Now, with outdoor and indoor areas and function rooms, there’s room to fit 200.”
Despite the increase in footprint, and the necessity of design compromise with new regulations, the spirit of the Lone Star has been captured. “We wanted to keep a reflection of the old building,” says Shane, “and we will obviously continue to do what has worked in the past.”
Employing over 40 Christchurch locals and serving the needs of the local community has been a big focus says Shane. “We’re just proud to be opening for everybody’s sake.”
For a large venue the kitchen needed multiple workspaces and reliable technology. Room to move is always important for kitchen functionality and Executive Chef Johnny Phillips is happy with the prep space and cooking layout. “There’re multiple areas that have been cleverly laid out to accommodate the different jobs required.”
With the room to seat 200 diners the new Lone Star needed peace of mind from cooking power. The Turbofan E32 oven is the kitchen’s workhorse, delivering the requisite power for the busy days and nights. This is backed by the added functionality of a Convotherm combi-steamer. This technology is used for slow cooking perfection - with a beautifully moist final product just what the restaurant requires. There are also faultless desserts via steaming (without resorting to the water bath) and the Press N Go function helps with ease of use. The space is also bolstered by Blue Seal technology with three gas ranges, two gas salamanders and two gas fryers.
The result is a kitchen worth the wait. Johnny is happy how the development has gone, saying, “we’ve got everything as close to perfect as it can be.”
Employing over 40 Christchurch locals and serving the needs of the local community has been a big focus says Shane. “We’re just proud to be opening for everybody’s sake.”
IN THE KITCHEN
The silver lining from the earthquake rebuild is that the new Lone Star kitchen could be designed and built according to the space and people it would serve.For a large venue the kitchen needed multiple workspaces and reliable technology. Room to move is always important for kitchen functionality and Executive Chef Johnny Phillips is happy with the prep space and cooking layout. “There’re multiple areas that have been cleverly laid out to accommodate the different jobs required.”
With the room to seat 200 diners the new Lone Star needed peace of mind from cooking power. The Turbofan E32 oven is the kitchen’s workhorse, delivering the requisite power for the busy days and nights. This is backed by the added functionality of a Convotherm combi-steamer. This technology is used for slow cooking perfection - with a beautifully moist final product just what the restaurant requires. There are also faultless desserts via steaming (without resorting to the water bath) and the Press N Go function helps with ease of use. The space is also bolstered by Blue Seal technology with three gas ranges, two gas salamanders and two gas fryers.
The result is a kitchen worth the wait. Johnny is happy how the development has gone, saying, “we’ve got everything as close to perfect as it can be.”
EQUIPMENT USED
- 1 x Convotherm OEB 10.10CCET - 11 tray Electric Combination Oven Steamers
- 2 x Blue Seal Evolution Series GT60 - 600mm Single Pan Gas Fryer
- 2 x Blue Seal Evolution Series G91 - 900mm Gas Salamander
2 x Blue Seal Evolution Series G58D - 1200mm Gas Range Convection Oven
1 x Blue Seal Evolution Series G56D - 900mm Gas Range Convection Oven
