Food a big attraction at renovated country hotel

Press, 16 August 1984, Page 25

Food a big attraction at renovated country hotel

Duvauchelle Bay may be a long way from Hong Kong, but not so long ago the Banks Peninsula settlement was a topic of conversation in the Asian city.

An Australian was discussing food with another tourist and they started talking about New Zealand. “If you ever go over there and want a decent steak go to Duvauchelle Bay,” the Australian was told.

Recently he was in Christchurch and made the trip to Hotel des Pecheurs to sample the recommended steak.

Jim and Judith Smyth are proud of their hotel’s reputation for good food. They offer a high standard of food and service and like people to know it is a family-run business. The restaurant provides food typical of the area such as oysters, crumbed scallops, deep fried fish, venison and whitebait.

For dessert there are favourites such as pavlova, fruit salad and icecream and apple pie. The Smyths believe a good hearty meal should be served at every country hotel.

“I know the locals when they come in to the restaurant, because they have learned to order one course — they can’t handle any more,” Mr Smyth said. With a background in the hotel trade, including some time as restaurant manager

at a large Christchurch hotel, Mr Smyth does most of the cooking for guests.

But, with new accommodation bringing more people into the restaurant, he is training a chef. Mr Smyth believes his steaks are successful because “I know how people like them” and because he believes in food selling itself.

“We have beautiful food in New Zealand and should promote it. Why ruin a good steak with some kind of French sauce,” he says. “I don’t think anyone should be allowed to kill a good Kiwi steak with something else,” he adds. The same can be said of fish. It should not be ruined with a rich sauce that detracts from the individual flavour of the fish.

All the main courses at Hotel des Pecheurs are under ?10 and range from $4.50 upwards. Entrees are all under $4.

The new motels are provided with kitchens, with lots of unusual features, so people can cook their own meals. The kitchen can be closed off from the living area.

Jim Smyth, who came to

New Zealand from Scotland 23 years ago and has done “a bit of everything since,” enjoys cooking for large groups, so conferences do not cause any problems. Pronunciation of the hotel name is only one slight problem visitors have. It translates as the Fisherman’s Hotel and appropriately fits in with the area’s French origins.

Jim Smyth believes Duvauchelle Bay is an ideal week-end destination.

He says people can eat, enjoy a drink and not have to worry about driving home. They can stay overnight and make a leisurely drive back to the city the following day. He points out Hotel des Pecheurs is only about an hour from Christchurch and the airport.