28 August 2012
Oamaru’s historic lodge celebrates two years
Oamaru’s renowned hospitality duo will celebrate their second anniversary at historic Pen-y-bryn Lodge next month by
offering a gift of their own to mark the special occasion.
‘Foodies’ and local personalities James Glucksman and James Boussy opened the doors as owners of the 5-star lodge two
years ago this weekend (September 1) bringing with them a love of fine cuisine and a dedication to the luxurious
Victorian mansion.
‘The Jameses’ -- as the Pen-y-bryn hosts are locally known – will celebrate their milestone with a special accommodation
package on offer until the end of November enabling guests to experience the luxury of the 123-year-old lodge.
The Celebratory Package includes accommodation for two people for two nights, an exquisite dinner for two and 20%
discount on an evening viewing at Oamaru’s famed Blue Penguin Colony. To top it all off, it also includes a special gift
from the Pen-y-bryn kitchen – two jars from its range of delectable homemade jams and preserves. The package is priced
at $1200 per couple, representing a saving of 20% off the rack rate.
“A two night stay is the perfect length of time to give to this amazing region,” says Pen-y-bryn host James Glucksman.
“Too often our guests regret not allowing more time to explore the sights of Oamaru, particularly the penguin colony.
“Guests staying with us on this package have access to the new premium seated viewing area at the Penguin Colony, which
offers outstanding views of the penguins’ nightly return from the sea to their overnight nesting spots, and a full
commentary.
“As part of this package, we encourage guests to sample one of Oamaru’s other gourmet restaurants on their second night.
But of course, if they prefer to dine at Pen-y-bryn both nights, we’ll certainly look after them.”
The Jameses’ have immersed themselves in the Oamaru community since moving to the region in 2010. Originally from the
United States, they both worked and travelled throughout the world in their previous careers, until falling in love with
the hillside historic mansion overlooking Oamaru.
“The last two years have been incredible,” said Mr Glucksman. “Coming here has been one of our best career moves,
because it’s a wonderfully rich community with so much to offer. We love helping our guests plan their itineraries so
they fall in love with it as much as we have.”
Since moving to Pen-y-bryn Mr Glucksman has been able to indulge his love of fine food and wine and impress guests with
his outstanding cooking.
“I’m dedicated to good food, particularly food that is locally sourced,” he said.
“This region really is a wealth of outstanding food and fantastic ingredients.”
The Pen-y-bryn Celebratory Package is available from 1 September to 30 November 2012 and is subject to availability.
Reservations are essential by calling Pen-y-bryn Lodge or going online to www.penybryn.co.nz.
More about Pen-y-bryn Lodge and the Jameses
Pen-y-bryn Lodge is a small luxury hotel offering exclusive Lodge-style accommodation in five elegant and superbly
appointed guestrooms with modern en-suite facilities in a hillside location overlooking historic Oamaru with views of
sea and mountains.
Pen-y-bryn Lodge was built in 1889 for Oamaru businessman John Bulleid, who gave the building a Welsh name meaning “On
Top of the Hill”. Reputedly the largest single-level wooden structure in Australasia, the house retains many of its
original furnishings and fittings, giving it a very elegant, yet comfortable, feeling. Converted into a lodge in the
mid-1990s, and bearing five Qualmark stars, Pen-y-bryn offers guests a rare combination of authentic Kiwi heritage and
modern convenience.
Hosts James Glucksman and James Boussy (aka ‘the Jameses’), purchased Pen-y-bryn in 2010. Born in the United States,
they lived and travelled all over the world before deciding to make their home in Oamaru.
Before Pen-y-bryn, James Glucksman had a career in international management consulting and healthcare for more than 20
years, living and working in more than forty countries all over the world. Fluent in Russian and Chinese, and with a
very good knowledge of French, Spanish and German (as well as some limited Japanese and Hungarian), James' first love
was always fine food and wine. He is a member of the Slow Food movement (the international organisation that promotes
local and sustainable foods) and is an Officier Maître Hôtelier (I have since been elevated to Chancelier of the NZ
chapter of the Chaîne) in the Confrérie de la Chaîne des Rôtisseurs, the Paris-based gourmet society, in the Bailliage
of Christchurch.
James Boussy was a dentist who practiced in the US state of Virginia for 15 years before moving his practice to Beijing.
James is also a highly skilled baker, gardener and home renovator, and has made a name for himself for the exquisite
gingerbread houses that he creates every Christmas.
ENDS