The Hip Group’s Jackie Grant and Scott Brown aren’t the type to simply plod through life. They started their first café in 2004. Now they have three new Britomart locations, the recently opened St Heliers Bay Bistro and four other well-established eateries. The pair has undeniably transformed the landscape of Auckland cuisine.
Their passion is centred on delivering the very best in both food and customer experience. Be it at their first, Café on Kohi, the Store at Kohi, the Takapuna Beach Cafe and Store, the Richmond Road Café or any of their latest developments, this passion delivers high standards and continued innovation.
Their work is about gathering fresh local delicacies, having them prepared with the considerable experience and expertise and delivered with every possible care. It’s a mindset that helps develop close-knit communities at each Hip location. And it’s easy to forge such a community when it’s a quick walk between each establishment.
That’s the big news right now with the new, unique culinary adventures to be had at Britomart. Between café and pantry The Store, bistro Ortolana and dessert restaurant Milse you can start when the sun is high, build momentum as dusk departs and then sink slowly into decadence as the night lengthens.
The Store opened in early 2013. The emphasis here is on fresh, local produce, quick meals and takeaway coffee. With their other popular casual eateries this is clearly a winning formula for The Hip Group.
With the recent opening of Ortolana and Milse diners are spoilt for choice. Ortolana makes the most of local produce in their bespoke open kitchen, delivering unique, delectable food that has the critics gushing. And the sweet treats of Milse are to a standard previously unseen in New Zealand. Care to enjoy a seven-course dessert degustation menu? This is the place. Achieving such success requires focus and determination.
Moffat’s National Account Manager Erin Hall describes the working relationship as “a pleasure”. Practice has obviously made perfect with how the Group scopes and manages their kitchens. “You know that you are dealing with consummate professionals,” says Erin. “They understand what they want and are very precise with their instruction.” “They invest in their training and their menu – delivering the best food with the best service,” he says. “The same mindset is obvious in how they set up their kitchens.”
IN THE KITCHEN
There are non-negotiable methodologies behind every aspect of a Hip Group establishment. Consummate style is must – and interior design is matched by the standard of service and the quality of meals on offer. These meals are delivered via the impressive style (and capability) of their kitchen technology.
The Waldorf Bold suite is well used in new bistros Ortolana and St Heliers Bay – the design of the Bold range matching the sophistication of the restaurants. This capability is backed by the versatility of Convotherm combi-steamers – with the range of preparation options and Carpigiani units deliver consistently exquisite gelato in Takapuna, Café on Kohl, St Heliers and Milse. Carpigiani EVD technology also provides superior soft-serve results while Friginox blast freezers and chillers keep Hip cool.
EQUIPMENT USED
- Waldorf Bold GPLB8900G-LS - 900mm Gas Griddle Low Back Version - Leg Stand
- Waldorf Bold RNB8100G-LS - 900mm Gas Target Top - Leg Stand
