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Businesses going global

Can you tell me a bit about the work of Eat The Kiwi?

ETK is what I like to call a “In Country NZ Flagged Distributor”,  if you think about going to get French Cheese in Auckland you’d go to La Fromagerie run by Gillies a French Man, Italian charcuterie you’d go to Prodotti D’Italia run by Marco Canegallo from Northern Italy. However, when in Hong Kong or other countries and you ask who is the Kiwi importing New Zealand produce, there is no “Joe, Bill or Jane” distributing our Country’s products. You don’t find anyone with their hands up.   

ETK has closed that gap in the market, introducing Hong Kong, Shanghai and Samoan foodies to a vast range of top quality NZ INC product and an authentic story brought to life by Aaron, Becks, Philly, Tim, Steve and Katie, who are born and bred New Zealanders and can talk to the whole Kiwi offering – from meat pies to catching crays.

What do you think makes New Zealand produce stand out as a competitive export around the world?

Temperature, Soil and Sea give us the best growing conditions around the world which in turn makes our quality of produce sought after. We have so many world class products in each food group. And Eat the Kiwi leverages the fact that in this country we operate in the opposite growing season to the Northern Hemisphere – whose population of 6.57 Billion is far more that the 800 million in the Southern Hemisphere.    

How do you select the producers you partner with?

ETK started as the export arm of The Produce Company (PCL) a Auckland based food distributor,  still working within PCL building means ETK gets to connect with NZ suppliers coming in daily with new exciting products for both food service and retail.

We embrace and champion New Zealand’s incredible range of new small and artisan food producers, giving them an opportunity to succeed on a world stage through our distribution channels.  

Why did you choose Samoa, Shanghai and Hong Kong as locations for your offshore operations?

Eat the Kiwi also operates in Shanghai and Samoa. There’s also a joint venture we operate in Vanuatu called Dynamic Supplies.

ETK selected HK as the first country to enter after doing extensive global research with a strategist, we were looking at the following factors:

  • Ease of doing business. Hong Kong imports over 95% of their food
  • Direct flights from New Zealand
  • Lack of corruption
  • High network market   
  • Demand for NZ products
  • Ease of doing business and speaking English

You might be interested to note our short list was HK, Vietnam, Vancouver and Russia.  

Going into Shanghai was based on similar principles as Hong Kong but we identified a Kiwi Aaron and Chinese Local Sarah which gave us the push.  We are always looking for that Expat Kiwi with supporting local knowledge to help us be successful.  

Most recently, going into Samoa was based on our earlier experience of going into Vanuatu successfully and I had been up there for over ten years on surfing holidays and had seen the tourist market develop in that time.

Despite many industries suffering throughout the pandemic, a report by the New Zealand Institute of Economic Research showed that agricultural revenue from Feb – June was up nearly $1 billion compared to the same time last year. How has Eat The Kiwi fared through Covid-19?

People have to eat so we have had to find ways to concentrate on the ways in which they choose to access food.  When COVID hit, we were in a good space compared to competitors as we’ve built digital smarts into our business and well utilise our digital capabilities to make a difference for our Customers and our Suppliers. We’ve also go the built in agility to dial up the direct to consumer and retail channels as revenues from food service (or resorts in Samoa’s case) have massively dropped.

On top of this we have seen other countries supply lines had disruptions so we have looked to fill those gaps.

What’s next for Eat The Kiwi?

We’d like to continue to open new ETK offices around the globe. We’re always expanding our networks and looking for synergies. To set up in new markets takes careful partnering. To do this we are always in search of enthusiastic young Kiwi Ex-Pat’s who may look to run or own a ETK licence.

CONTRIBUTOR

John Stokes

CEO

Eat The Kiwi

Kea member

WeWork Headquarters, Shanghai
WeWork Headquarters, Shanghai

How did Linehouse come about?

I moved from Wellington to Shanghai in 2009 with an opportunity to work for the international Architectural practice, Neri & Hu. I chose China, as I felt it was evolving rapidly. Shanghai had a progressive pace, with less design boundaries and entrepreneurs more willing to take risks. Eventually I felt I needed to pursue my own business to allow my design ethos to evolve and be recognised. So along with my colleague we started Linehouse.

One of those entrepreneurs who were willing to take a chance early on was WeWork. They were just starting out in Asia, loved our design ethic and flew us to NY. We ended up designing their China HQ in Shanghai, located in a historical building; an opium and ammunition factory. We  repurposed the building, revealing the history where appropriate, carefully balancing new and old. The design process and outcome was well received internationally and for a small company starting out the press was great.

This helped build our profile, but like any business there was still a huge amount of hard work ahead.

Why did you choose to focus on the Asian market?

As many Asian cities are modernizing there are a lot of opportunities, clients are willing to take risks, embrace new design and there is a sense of momentum in the design industry. Even amongst all the developing Asian countries, the sense of design, craft and the willingness to involve good design is very real which for the right designers provides opportunity.

In New Zealand there is often a lot of regulation that you have to work with to have your ideas realized, which sometimes makes the design process more challenging.

More recently in Hong Kong I saw a gap in the design industry which I wanted to pursue. Much of the city’s development is dominated by a few main developers and I wanted to offer a fresh young perspective on design. We got our first high profile Hong Kong project; a restaurant called John Anthony, a modern take on dim sum for a well established F&B operator, this project enabled me to make the move to Hong Kong.

The client backed our fresh approach, and saw it as a steer away from old world luxury design you see predominantly in Hong Kong’s hospitality industry. The international recognition in press and awards was again very helpful to have the design be seen and socialized what we as a design studio offer. This allowed us further opportunity to connect with the leading developers with projects that are aligned with our design ethic. With the move to Hong Kong proven successful, we now use Hong Kong and Shanghai as a base for working on projects throughout Asia, Europe and Pacific.

Where do you draw inspiration from?

I always want our work to be contextual and meaningful, we do a lot of research on the project and its context to establish the driving narrative. When starting a project we will investigate the site, location, history, local culture and craft to draw a concept from. In doing so I believe it brings an enriched experience.

There is a huge amount of history in craft in Asia / Pacific to draw from and I am constantly inspired by this. Working with local craftsman and localizing our projects in the sourcing of materials and workmanship.

From a design perspective, the studio operates as a platform to investigate the rituals of inhabitation and how these daily moments can be celebrated through design, transforming the mundane into performative acts.

What has been your greatest challenge throughout your career? What has been your greatest achievement?

It was challenging starting my own company at the age of 30 in a country like China, where nothing is straightforward. The language and the cultural sensitivities were very challenging. The pace of construction and time frames for projects are always demanding in Asia, often we have had to embrace a sense of flexibility in our processes and practice in order to get the best outcome. When I moved to Hong Kong, the challenge was again repeated, with the benefits of what I had learnt perhaps with the added pressure of bigger jobs and soon doubling the studio team and managing those responsibilities.

Perhaps my greatest recognition of achievement to date was being awarded the Dezeen Emerging Interior Design Practice Award at the end of last year (2019) in London. This is one of the top platform’s on an international scale for our practice to be recognized, and provides some satisfaction for the hard work we put in.

How do you stay connected to New Zealand whilst living abroad?

I grew up in a rural community in Gisborne. My background draws me close to the land and from that I am always conscious of introducing these forms into my work. Home remains New Zealand, that is where my heart is and I’m always drawn back there and for longer and longer periods with new family commitments and work opportunities.

What’s next for Linehouse?

I would like to see some of the NZ/Australia projects come live as I spend more time in Australasia so I can bring back my learning’s in Asia to the Pacific. There is a small pool of designers in NZ and I think I can offer a fresh youthful female perspective to the architecture and design space drawing from my experience across Asia and Europe with many top operators.

As a business we are fortunate to have navigated our way through different disruptions in the region especially in the last 12 months and are currently loaded with good projects. We have benefited in having diversification across the regions in terms of project locations especially more recently as the regions are impacted at different times.

So we need to continue to focus on keeping the right opportunities coming our way and this is especially important now when economic environment is challenging. At the same time always ensuring our design is relevant and fresh.

As a taste of our bigger projects that we are currently working on:

  • An architecture and Interior design of a 10,000m2 modern office building in Macau;
  • A large residential project with amazing views of Hong Kong south coast;
  • The design of the food market for the new Booking.com campus in central Amsterdam;
  • A restaurant in Osaka for W Hotel opening this year;
  • An upscale Foodhall in an iconic building in central Hong Kong just opened;
  • Two multi level commercial retail projects (45,000m2) in Bangkok.

CONTRIBUTOR

Briar Hickling

Co-founder

Linehouse

Kea member

WHAT PROMPTED YOU TO START THE ASIA HUSTLE PODCAST?

Whilst in lockdown I was thinking of ways to assist New Zealand’s response to the COIVD-19 crisis. Having lost my first business during the 2003 SARS epidemic whilst living in Beijing, I knew first hand the challenges an epidemic can present to a business owner. During that time I also kicked off my second business which is still thriving 17 years later, so that gave me insight into the opportunities that can subsequently arise from such events. The biggest lesson I took away from that time is that during a crisis, one needs to make critical decisions based on imperfect information.

I figured that given Asia accounts for 58% of our exports and that trade to China largely pulled NZ’s economy through the 2008 GFC relatively unscathed, Asia will once again play a key role in any COVID economic recovery. By providing up to the minute insights from those in the midst of the action of those fast changing markets I figured Kiwi exporters will be better informed when it comes to making the tough decisions that COVID-19 will present.

WHAT UNIQUE OPPORTUNITIES DOES THE ASIAN MARKET PRESENT TO NZ COMPANIES?

The most unique opportunity that Asia provides compared to other markets is the rapid rise of their middle-class. This is a market opportunity unmatched by anything we have seen in our lifetimes, and will be one of the key forces to shape the 21st century at every level of global society, from global warming to economic prosperity. Due to the UK’s accession into the EC/EU, NZ was forced to greater understand this complex market place earlier than most, and now almost 50 years later we have gained a solid understanding and are better prepared than most of our competitors to deliver solutions to satisfy this enormous middle-class consumer demand.

WHAT DO YOU SEE AS THE NEXT STEPS TOWARDS AN ECONOMIC RECOVERY IN A POST-COVID WORLD?

Clearly there can be no meaningful economic recovery without a meaningful health recovery, so developing and deploying a vaccination will be the key factor in that. Until then we can make significant progress through adapting as quickly as possible to our “new normal” whatever that looks like. Restructuring government bodies, companies, organisations, education institutions and the like to be far more agile and able to adapt to any future changes will be critical for the resilience and prosperity of New Zealand going forwards.

We also have a unique opportunity as a nation to reflect on how we want to position ourselves moving forwards in the global market, being honest around where our inherent sustainable advantage lies and how best to embody that into the key decisions and actions that we are currently making.

DO YOU THINK CONSUMER BEHAVIOUR WILL CHANGE AS A RESULT OF COVID?

There will be change for sure. As to how much and how significant is too early to say. An obvious change will be the increasing uptake by consumers of digital technology. In comparison to Asian consumers, New Zealand consumers have been relatively slow in adopting online channels such as e-commerce, social commerce, new retail, etc. I feel the COVID lockdown has given Kiwis the impetus to greater explore these alternative commerce channels and will catalyse an increased uptake that will continue to build for years to come.

DO YOU BELIEVE NEW ZEALAND’S SWIFT REACTION TO THE PANDEMIC, AND OUR IMAGE AS “100% PURE” WILL HELP OUR RECOVERY IN THE ASIAN MARKET?

Absolutely. Asian markets have always seen New Zealand as one of their most trusted trading partners. This reputation has been built over decades of exemplary commitment by both our public and private sectors to remain transparent and forthcoming in our actions and communications. This was never more illustrated than the handling of the 2008 melamine baby formula crisis in China. With Asian consumers now more cautious than ever and New Zealand’s COVID response being one of those most heralded around the world, I can only see this playing well for our international image and subsequently our export offering so long as it is nurtured effectively.

ARE THERE ANY OPPORTUNITIES YOU CAN IDENTIFY THAT HAVE ARISEN OUT OF THE PANDEMIC?

I see the opportunity for New Zealand to position itself as the “Well-tech capital of the world” as the most exciting. We are already seeing a huge shift in global consumer spending towards wellness in all shapes and forms. There are the obvious categories such as healthy food and beverage and nutraceuticals that have seen an immediate boost, but as middle class consumers continue to re-evaluate their priorities in light of the pandemic we can expect to see this wellness trend significantly influence other key sectors.

In the future Asian parents will be looking to send their children to safer cities abroad, tourists will be looking for international destinations with proven health systems and governments will be looking to learn about advanced food traceability solutions. This all plays to New Zealand’s inherent strengths and is a once in a generation opportunity to build on our tremendously successful “100% Pure NZ” campaign of years gone by. Imperative to this will be our ability to integrate digital technology into these wellness solutions that will determine the level of value it creates and our capacity to defend it.

IF YOU COULD GIVE A PIECE OF ADVICE TO SME’S LOOKING TO EXPAND INTO ASIA, WHAT WOULD IT BE?

Enjoy the ride. Asia is a vast region with countless cultures and sub-cultures. Whilst I encourage SME’s to research and learn about these fast growing markets, one should not rush into committing significant resources before gaining a solid understanding and some trusted partners. Dip your toe in the water in one or two niche markets and increase your engagement as you slowly build confidence. Take a long term view and enjoy the fascinating journey that comes with discovering Asia and the countless opportunities it offers Aotearoa.

CONTRIBUTOR

Jade Gray

Co-Founder & CEO

Gung Ho! Pizza

World Class New Zealander

Why is New Zealand negotiating a free trade agreement with the UK?

The UK is one of New Zealand’s closest and most important bilateral partners. We already have strong economic and people-to-people connections. We sell each other some $6 billion in goods and services each year and are substantial investment and innovation partners. But there is scope for us to do more through a free trade agreement (FTA) that removes tariffs, addresses non-tariff barriers, and provides improved access for New Zealand services exporters and investors and companies wanting to bid for UK government contracts.

Early conclusion of a high quality, comprehensive and inclusive FTA will:

  • be an important next step in growing New Zealand’s future relationship with the UK;
  • create new opportunities for New Zealanders to grow their business in the UK;
  • promote our sustainable development and inclusive trade objectives to ensure the benefits of trade reach all communities in New Zealand; and
  • contribute to New Zealand’s COVID-19 trade recovery strategy.

How will a free trade agreement improve our trade relationship with the UK?

The UK, a G7 economy with a GDP of $2.7 trillion, is already a close economic partner for New Zealand. Two-way trade with the UK was worth nearly NZ$6 billion in 2019, making the UK New Zealand’s sixth largest trading partner. It is our closest investment partner in Europe, with New Zealand investment in the UK topping NZ$15 billion last year.
An FTA will bring New Zealand and UK businesses, workers and consumers even closer together by providing a platform to grow trade, investment, and greater UK-New Zealand cooperation on sustainable development and inclusive trade issues. We will seek to do this by:

  • improving access for goods and services, cutting the cost of trade, and thereby offering consumers and businesses wanting New Zealand and UK products better choice at more affordable prices;
  • providing more certainty of access for investors and services exporters;
  • agreeing modern rules that facilitate and streamline trade, including for the digital sector; and
  • establishing new commitments, dialogue and forums for cooperation on sustainable and inclusive trade issues.

What are the economic benefits of a free trade agreement with the UK?

The free trade benefits we will be seeking through negotiations with the UK include:

  • reducing the costs for existing trade and creating new opportunities to grow our goods and services trade to the UK;
  • making it easier for companies of all sizes to do business in the UK, including through digital means;
  • establishing a ‘level playing field’ for New Zealand businesses trading, operating and investing in the UK market; and
  • strengthening collaboration with the UK across a range of trade and economic areas.

According to modelling undertaken by the UK government, an FTA is estimated to increase:

  • New Zealand’s GDP by up to £500 million; and
  • New Zealand exports to the UK by up to 40.3%.

UK exports to New Zealand are expected to increase by up to 7.3%. These estimates reflect potential gains in year 15 following the FTA entering into force, and examine the benefits of removing all tariffs and addressing some non-tariff barriers (other possible benefits such as the investment effects and dynamic efficiency gains of an FTA were not considered). Further details on this analysis, its assumptions and limitations can be found here.

What are New Zealand’s key exports to the UK?

Our trade is highly complementary and we benefit from strengths in different sectors. The UK is a leading supplier of vehicles, turbines and engines, and pharmaceutical products to New Zealand. The UK is one of the biggest global importers of food products and benefits from New Zealand’s counter-seasonal production of fresh produce and protein.

  • New Zealand’s main goods exports to the UK include meat, wine, fruit, some machinery, eggs, honey and wool and were worth NZ$1.4 billion in 2019.
  • The main goods imports from the UK include vehicles and parts, machinery, equipment, and pharmaceuticals and totalled NZ$1.7 billion in 2019.
  • There is also substantial services trade, worth NZ$2.7 billion in 2019. New Zealand services exports to the UK are dominated by travel, transport and business services.

What are New Zealand’s objectives in a free trade agreement with the UK?

Since launching the campaign at the start of the month, we have already got international jobs starting to come down the pipeline to NZ and we’d love to help more of these international screen production and creative technology projects get back up-and-running. And how fantastic if that global demand means we get more of NZ CreaTech businesses’ phones and emails ringing and pinging. Long term we want to build on our first-mover advantage by ensuring NZ can accelerate a strong robust CreaTech Sector that generates export earnings of $5billion+. This is achievable if we combine the screen sector, interactive media and games industries together and we don’t let this incredible talent and investment fall off a cliff.

How will a free trade agreement with the UK deliver on New Zealand’s Trade for All objectives?

We expect the UK will be a close partner on many of New Zealand’s Trade for All objectives and will be seeking to reflect these in our negotiations. The UK has indicated a shared interest in promoting sustainable development outcomes through the FTA, including with respect to environment, climate change and labour. It has also been clear that it wants to work with us to develop a trade agreement that will benefit our economies and communities more widely, including for small and medium enterprises.

For New Zealand’s part, we will also be looking to incorporate provisions to advance the economic and trade interests of Māori, women and to explore with the UK opportunities to work together to promote more open and inclusive trade as an enabler of development more broadly.

How can New Zealanders have their say as part of these negotiations?

In keeping with New Zealand’s Trade for All agenda, we will conduct this process in as open and transparent a way as possible. Our objective will be to draw on the expertise and views of New Zealanders to help shape the agreement’s outcomes. Alongside the launch of negotiations, MFAT are publishing an independent assessment of the views New Zealanders have already expressed in initial consultations on a UK- New Zealand FTA.

Moving forward, negotiators will undertake regular consultation and engagement with Māori leaders, business and sector groups involved in trade with the UK, civil society stakeholders, and interested members of the public. This will include regular updates on the FTA process, individual and group meetings on key issues in the negotiation, opportunities for engagement in the context of negotiating rounds, and an open-door policy for any New Zealander wishing to provide feedback and views throughout the course of the negotiations. Further details on the Ministry’s consultation and engagement plan for the initial stage of negotiations will be published before the first round.

A dedicated MFAT email address has been established for public enquiries and feedback at any stage during the negotiations. All feedback received will be shared with relevant negotiators and agencies involved in the negotiation, and will be used to help shape New Zealand’s approach and priorities in a UK FTA.

What does COVID-19 mean for the negotiation?

New Zealand’s efforts to secure a high quality, comprehensive and inclusive FTA with the UK have an important role to play as part of our wider COVID-19 trade and economic recovery plan. An FTA with the UK will provide a strong foundation to boost our trade and economic relationship with our sixth largest trade partner and will contribute to diversifying our international trade frameworks, at a time when the UK is doing the same post-Brexit. It will also send a strong signal about the importance both the UK and New Zealand attach to support for more open, rules-based trade, in promoting global economic recovery.

What happens next in the New Zealand-UK FTA process?

The first round of negotiations will be held virtually and will begin on 13 July. New Zealand is aiming to put in place an FTA with the UK as quickly as possible and we think rapid progress will be possible in many areas. Our priority though is a high quality and comprehensive agreement that addresses New Zealand’s key interests, rather than the speed of the negotiating process. 

Volcano Coffee Works

Kiwi founded, UK operated Volcano Coffee Works is among the many great coffee roasteries in the UK which has helped forge the coffee revolution here, for which many expat Kiwis are incredibly grateful. Trading through and beyond the economic impact of Covid-19 has many business owners and leaders working to navigate the myriad of information being shared by the government and professional service providers. Volcano Coffee Works Head of Finance, Stewart Morrin has had the unenviable task of deciphering the middle ground between government support, business conditions and financial stability.

Here they share with fellow food and beverage providers the options and considerations available to them during this time of economic disruption.

Cardrona Distillery

Cardrona Distillery made the news for their recent pivot to producing top quality hand sanitiser for their local community, following their having to stop commercial production of its whisky because of the Covid-19 outbreak. Deciding to give away the pure spirit from its gin and vodka stills for use as hand sanitiser. Founder Desiree Whitaker said “We are only a small distillery, it is not something we are set up to do [commercially], but we wanted to be able to do our bit for the community,”.

As another fantastic New Zealand business taking its products to the world, Cardrona encourage people to send a Kiwi made gift to a loved one or if you’d like to learn to upskill by learning the art of cocktail making at home, please consider buying your favourite spirits and upskilling through the recipes on their website. For the New Zealand shop, click here. For the UK shop, click here. 

Crosstown Doughnuts

You would struggle to find many Kiwis in London who haven’t heard of Crosstown. For the past 5 years they have brought to us the latest sensation of sourdough doughnuts. Like so many businesses, Crosstown has been massively affected by Covid 19. Recognising that they could not survive trying to do business as they previously have. But knowing that people still need to be fed, and looking at the capacities they had across logistics, people, product and technology – Crosstown Doughnuts banded together with Millers Bespoke Bakery & The Estate Dairy to create a Collective.

Between these companies they employ hundreds of people in offices, retail shops, logistics and in milk, food & bakery production. They needed to keep as many of these people working as possible. Together they bring you The Crosstown Collective. Using their industry contacts, they have sourced great local fruit & vegetables, coffee and even granola. A UK business with some Kiwi ingenuity thrown in for good measure. You can purchase a food box here.

Other Kiwi businesses in the UK which you can support:

  • Caravan Coffee Roasters. Caravan have announced their opening dates, check their website for details! In the meantime enjoy their artisan specialty coffee delivered straight to your door. The finest beans from around the world, selected and roasted in London. 
  • Clapton Craft. Clapton Craft are a craft beer and growler retailer with stores in Clapton, Kentish Town, Walthamstow, Finsbury Park and Forest Hill. Check out their online store for their full offering! 
  • Hops Burns and Black. Craft beer, hot sauce and records – finally all together. Check out their online store until the Peckham/East Dulwich and Deptford stores reopen.
  • Karma Cola. Good looking, great tasting, do gooding drinks. Good for our planet, our growers, and as good for you as fizzy drinks can be. #DrinkNoEvil. Get yours from Amazon, Ocado and Waitrose online.
  • Koru Kids. Kiwi founded, London based childcare service which specialises in after school nannies and helping families to find nanny shares, and offering Covid-19 Short-Term cover. Trying to work, homeschool and keep your kids calm and happy in this scary time? We can help. We have vetted, trained, energetic nannies in all of London’s neighbourhoods ready to help you with your short-term childcare.
  • Mere Restaurant. This South-Pacific French restaurant has announced it’s opening dates. Check out their website for details!
  • Ozone Coffee Roasters. Roasters of specialty coffee for flavor in the cup at home or in cafes, restaurants, offices and businesses. We are still shipping as usual to your lock-down location – home, working from home and business location.
  • Parkway Taxis. This Kiwi-owned and operated taxi business is available in Devon. If you’re getting off a train at Tiverton Parkway from London Paddington or Reading, look them up.
  • Pics Peanut Butter. Fresh roasted peanuts, lovingly squished in sunny Nelson, New Zealand. Get yours from Amazon and Tesco.
  • Provenance Village Butchers. Provenance is a modern interpretation of a traditional village butcher. They offer a next day delivery service to W1, W2, W8, W9, W10, SW1, SW3, SW5, SW7, SW10, NW6, NW8 and NW10.
  • Sacred Coffee.  We have been enjoying their gourmet coffee and tea for years… and their lolly cake. Gourmet coffee, tea and L&P available straight to your door.
  • SANZA.  Your one stop food shop that bring Australian, New Zealand, South African foods to ex-pats across London and the UK. When you may be feeling far from home, SANZA brings the taste of home to your front door.
  • Sarah Angel Photography.  Sarah Angel is a Surray-based photographer specialising in family photography. With safety measures in place, Sarah’s practice is open for business!
  • Secret Goldmine.  Secret Goldmine produces mouthwatering pies. A Kiwi delicacy which they are now delivering too!
  • Specialist Cellars. Wines of the new world. Melanie Brown has been bringing the best of New Zealand wines to the UK for many years. Jump on line and fill up the cellar.
  • The Laundry. This Brixton based bistro has recently announced its reopening dates. Check out their website for more details!
  • The New Zealand Beer Collective. At the NZ Beer Collective we have scaled back, are following all distancing guidelines and locking things down, but we really don’t know what else to do but keep selling beer. We have put in place a way to buy the beer directly from us, delivered safely anywhere in the UK, at some lockdown pricing. Contact Todd for the latest at [email protected].
  • Tried and True Cafe offer award winning innovative breakfasts, light lunches and serious espresso. Rob and the team look forward to welcoming you to this gem in Putney.
  • Yeastie Boys. New Zealand beer brewed here! Yeastie Boys have been brewing up a storm for the past 5 years in the UK. They want to keep their beer arriving to Kiwi fridges around the nation. Shop now on their new online store, and get a tasty 10% discount with your code of K1W1.

This list isn’t exhaustive and focuses on those who we know are trading through Covid-19 current restrictions. This list will be expanded on in the coming weeks. If you are a New Zealander in Business in the UK and would like to be listed here please contact [email protected]

Maryellen, Jeremy, and Jeremy’s half-sister Kate.

How did Piha Pies come about?

I’m from Auckland and moved to the UK in 1991 as a young cameraman and I’m now a Director of Photography working for all the channels including the BBC, C4 and most recently Netflix.

As a Kiwi, I always wondered why you couldn’t get a decent pie in the UK like the ones in NZ. So after many years of talking about it, in 2018 my wife Susanne and I took the plunge and started a little side business making pies from our converted outbuilding in Forest Hill. Then in September that year, we set up our first market stall at Norwood Feast market in South London – and quickly followed up with other markets, pop-ups and events.

We called named it Piha Pies after my favourite beach on the west coast near Auckland, where I spent a lot of time in my teens, and it’s where I return to every time I’m home and I always grab a pie or two from The Piha Store.

The pies were baked on old family recipes. What’s the story behind that?

This is quite a story. I always enjoyed cooking and when I was younger and it was a toss up whether to go into cooking or into TV work. TV work won out and cooking was put on the back burner.  Then about 6 years ago I found out a huge family secret. On a Christmas visit back to Auckland, my mum and dad sat me down and told me that I had in fact been adopted and that my birth mother wanted to get in touch with me. Although this was a massive shock, there was a silver lining…..

3 months later, after the dust settled I decided to find out who my birth mother was, so I tentatively picked up the phone and asked the adoption agency my mother’s name. I immediately googled her and up popped a newspaper article about Maryellen, the owner of a well renowned cafe in Kohu Kohu, Northland – famous for its pies.

Many months later after many email exchanges, getting to know each other and bonding over pie talk and a general love of food and cooking, we met up in NZ. I showed her photos of my childhood and got to sample some of her famous pies, which were laid out for my welcome. Talk turned to my dream of having a pie shop in London one day and plans were hatched to be taught some of Maryellen’s recipes. So, about a year later when she eventually visited me and Susanne in London, she taught me the family pie recipes. All the recipes were in Maryellen’s head, nothing was written down. We spent the next year practising her recipes, perfecting our own recipes and testing them out on family, friends and neighbours.

For our first market, Maryellen and my new-found sister Kate, also a great pie maker, happened to be over from New Zealand. They were able to give helpful advice and were like a lucky charm because the 100 pies sold out and Piha Pies got really positive feedback.

Do you attract mainly homesick Kiwi customers?

There are always lots of Kiwi customers at the pie stall but it is mostly Brits. What is incredible though is the number of British pie eaters coming back across the market to tell us they are the best pies they’ve ever had – which proves the power and draw of the Kiwi pie.

Since lockdown, we have started doing delivery of our pies – and there is a huge proportion of Kiwi buyers looking for comfort food from home.

Are there any particular moments that stand out in your journey?

It was an incredible moment to find out that we had won Best Newcomer in the British Pie Awards this year on top of a few other awards.

But the thing that really ignited our journey was the revelation that after all the years of talking about opening a pie shop my biological mother was already a professional pie maker and she was able to give such invaluable advice on how to start a food business.

Do you have a personal favourite pie?

We love them all and it’s hard to choose which is a favourite. It depends on what mood you’re in but if we had to choose, mine would be Pepper Steak and Susanne’s is Potato Top.

What are your plans for the future?

We want to expand the business so we can start supplying other businesses – we’ve had lots of requests from Delis, Butchers and Cafes to supply them with our pies. We would love to eventually start selling them in high end food stores and supermarkets so Kiwis and Brits across the UK can get hold of them easily. So we will be looking for investment to move into a bigger kitchen and start employing a team to upscale our output and distribution. 

CONTRIBUTOR

Briar Hickling

Co-founder

Linehouse

Kea member

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