Vidal Restaurant made dining history 30 years ago

MEDIA RELEASE

16 July 2010

Vidal Restaurant created dining history 30 years ago

Three decades since it became the first winery restaurant in New Zealand, Hawkes Bay’s iconic Vidal Restaurant is still busy attracting wine and food fans from around the world.

The restaurant is marking the pearl anniversary milestone with a celebratory dinner for special guests tomorrow, hosted by Sir George Fistonich, founder of Villa Maria Estate and the man who developed the winery restaurant concept.

Sir George purchased Vidal in 1976 and has been running it as a stand alone wine company and restaurant ever since: “I am very proud to see how wineries around the country eventually followed our lead."

“Today there are more than 80 winery restaurants in New Zealand from the Far North to Central Otago and the many wine regions in between, all of which play a significant role in providing a quality food and wine experience for domestic and international tourists,” said Sir George.

Being first came with its own set of obstacles, but when the restaurant was finally opened by Prime Minister Robert Muldoon in 1979 it was a significant part of New Zealand’s dining history.

“To get the restaurant opened I had battles that lasted two years, including challenges from the licensing authority, the local council and the surrounding neighbours. But I persevered and the result has directly contributed to Hawkes Bay’s success as a wine destination,” says Sir George.

Vidal Restaurant has built a solid reputation for quality, being a finalist in the Cuisine NZ Restaurant of the Year Awards for the past two years. Executive Chef Ken O’Connell received NZ Chef of the Year in 2008 and hospitality manager Shane Pugh was in 2008 named Hawke’s Bay Outstanding Maitre ‘D.

Combining with the restaurant’s accolades is the success of Vidal Wines, which boast a host of award wins including gold and trophy wins for the Reserve Chardonnay – a regular high achiever, and the recent trophy win for Champion Viognier at the Liquorland International Wine Competition 2010.

Executive Chef Ken O’Connell says Vidal’s place in history means his talented kitchen team is dedicated to creating inspired dishes, each with the best quality ingredients and presentation.

“Given the popularity of winery restaurants today, it’s sometimes hard to believe Vidal serving fine cuisine to winery visitors was so innovative in 1979."

“Our focus is to create clean simple flavours which complement our portfolio of wines.

We use local seasonal and organic ingredients where possible, and we think the result is a unique experience for diners’ palates."

The restaurant premises reflect Vidal’s emphasis on history with a contemporary twist.

The fully renovated circa 1900s horse stable features old photographs and antique barrels alongside modern furnishings.

Restaurant manager Shane Pugh has been at Vidal for 10 years, and has the task of matching the cellar wine list to the menu, and guiding diners’ choices.

“There is no question that 30 years since our first diners came through the door, patrons have become more discerning and knowledgeable. They keep me on my toes with questions about the various wines on offer, and how to match them with food.

“It is great to see our regular diners come back again and again, and how many of them have expanded their horizons over the years. That is what Vidal Restaurant has always been all about – sharing great food and wine."

ENDS

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