NOURISH
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DRINKS
Cheers to Spring
WITH HAYES COMMON WORDS VICKI RAVLICH-HORAN | IMAGES ASHLEE DECAIRES
Great chefs take time to source their ingredients. They understand the seasons, the importance of quality products and often the value of paying a little extra for this. A great eatery winds this knowledge and philosophy into their service, the staff all take care and pride in not just what they create but the ingredients and the story and love behind each element. At Hayes Common this philosophy continues through to their drinks offering. Like their food menu, there is an emphasis on local with around 75% of the wine and 50% of the spirits all being Kiwi. Tasters of wine are offered and wines can come by the glass, carafe (half bottle) or by the bottle. Business development and events manager, Shona Lambert, says, “Our cocktails are heavily influenced by classic cocktails or flavour combinations which we then add our own twist to.� Like the food, the cocktail list changes seasonally to pair with what is on the menu as well as what is in season. This creativity combined with the care and attention of all aspects of the guest experience is why Hayes Common is becoming more and more popular as a venue for special occasions, from intimate weddings to milestone birthdays.
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