Ohakune chef and baker Derek Allomes is heartened to receive the Eftpos NZ Outstanding Innovation Award for establishing the Blind Finch Bakehouse in Ohakune.
Photo / Supplied
Ohakune chef and baker Derek Allomes is heartened to receive the Eftpos NZ Outstanding Innovation Award for establishing the Blind Finch Bakehouse in Ohakune.
Photo / Supplied
In a year that has seen him lose a restaurant and gain a bakery, Ohakune chef Derek Allomes is heartened to receive a Resilience Award from the Restaurant Association of New Zealand.
The Blind Finch Hamburgeria and Bakehouse owner said it is just the kind of morale boost he needsas he faces an uncertain summer season in a region that traditionally attracts winter tourists.
"We have had a pretty good winter and it is feeling like we're winning but now we are heading into the unknown," he said.
"I'm really hoping that domestic tourists will take advantage of the fact that there won't be international tourists this summer and it will be a good time to do the Tongariro Crossing as well as the cycle and walking tracks in this region."
The association launched the Restaurant Association Resilience Awards (RaRa's) to shine a light on the many people and businesses that have stepped up and shown steely determination to navigate their way through Covid-19 restrictions this year.
Allomes, who opened his popular restaurant and bar in Ohakune in 2016, had also opened a second restaurant in Rotorua which became a casualty of the Covid-19 level 4 lockdown.
Lamenting the loss of loyal staff and customers at the year-old establishment while coping with pandemic-imposed isolation left him depressed but he emerged from it ready to fight for his Ohakune business and decided diversification could be the key to survival.
When he reopened his Goldfinch St premises for click and collect service in May, he thought hard about the small dining room which seated a maximum of 40 diners and decided to convert it into a bakery.
"At level 2, there was no way that we would be able to maintain safe distancing and have enough people in the restaurant to make it worthwhile.
"I trained as a baker straight out of school and I decided it was time to put that training to good use."
After opening in June, the Blind Finch Bakehouse has done a steady trade in sourdough breads, pies, cakes and pastries.
"Good old steak and cheese pies have been the favourite with good-sized chunks of quality steak inside and our bread and the sandwiches we make with it are very popular as well," said Allomes.
Ohakune business owner Derek Allomes misses the restaurant and bar which is now a bakehouse.
Photo / Bevan Conley
"I really miss the bar though and I miss being able to talk to customers in the restaurant at night but this is just the way things are and I'm glad we're still here."
The wood-smoked burgers are still a popular takeaway in Ohakune and business partner Myriam O Courtemanche runs that side of the business while Allomes runs the bakehouse.
The Restaurant Association has recognised his commitment to go above and beyond to keep people employed, help his community and keep his business alive all whilst playing his part in stamping out the Covid-19 virus.
"Derek Allomes has commandeered The Blind Finch from certain extinction to success-story," a spokeswoman said.
