Botswana Butchery Auckland celebrates 12 months in business.
Botswana Butchery Auckland celebrated their first Birthday this weekend with a milestone lunch event for their loyal
food followers.
The Queenstown based company behind the restaurant, Good Group Hospitality, are thrilled with the success of the
restaurant which boasts a steady lunch and dinner trade, seven days a week.
“Business continues to go from strength to strength at Botswana Butchery Auckland. We’ve seen more than 50,000 people
through the door since it opened last year which is testament to the popularity and quality of the restaurant. What is
particularly pleasing is the high level of repeat customers including a good amount of corporate clients from the local
business area,” says Good Group CEO Russell Gray.
The chef behind Botswana Butchery Auckland, Executive Chef Stuart Rogan, has finely tuned the menu over the past 12
months to suit a broad patronage. The menu continues to reflect seasonal local produce and changes regularly while
always retaining the popular signature dishes such as Spanish style whitebait, whole shoulder of New Zealand lamb and
Peking duck.
The onsite team at Botswana Butchery Auckland is led by General Manager Kieran Turnbull who has been with the restaurant
since its inception. The team also includes four full time managers, wine sommelier Piers Haszard and a 20-strong
kitchen, bar and floor team.
Mr Gray says “the early success of Botswana Butchery Auckland gave us the confidence to acquire Harbourside restaurant
and we are currently embarking upon a major refurbishment to create a new premium seafood Harbourside restaurant. We are
going to deliver a truly special dining precinct in the magnificent Ferry Building with opening set for July.”
Good Group Hospitality own and operate premium hospitality operations across New Zealand, with a portfolio consisting of
11 businesses in Queenstown, Christchurch and Auckland.
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