The Alve family have relished the opportunity to transform a local country tavern into something unique and special – a beautiful local destination with service, hearty honest food and a genuine passion for the local area at the heart of their operation.
A small town in the heart of Selwyn District, 25 minutes from Christchurch, Kirwee is perhaps not your first destination when planning a day out, but Jono and Jen Alve are on a mission to change that. Having risen from the ashes of the Kirwee Tavern, which sadly burnt to the ground in late 2019, Thirsty Acres is a tangible realisation of Jono and Jen’s passion for hearty honest food, great coffee and service with a smile. It is also firmly putting Kirwee on the map as a ‘must-stop-at’ point for travellers heading along State Highway 73.
In fact, it was as travellers themselves that Jono and Jen came across the opportunity. ‘We had recently returned to Canterbury after living in the North Island to be closer to family in Ashburton and Rolleston,’ explains Jono. ‘The desire to be doing something for ourselves was growing and on a day out exploring down West Coast Road we stopped to have a yarn to a man mowing the lawns outside what was a building in construction.’ The lawn mower just happened to be the owner of what had been the Kirwee Tavern and was now a newly constructed shell of a hospitality venture. ‘We really liked what he stood for. He could have taken the insurance money from the fire and walked away, but he felt a sense of duty to the community to rebuild – so that is what he did.’
For Jono, a career in hospitality wasn’t a foreign concept, having spent much of his working life ‘supporting the industry’ as a supplier and consultant. This was his first opportunity to run a venue himself and one he has risen to. ‘It all moved pretty fast from there. When we took on the lease the walls were up and the roof was on but the fit-out was all up to us.’ From the acoustic panelling for sound management, detailing around the bar and wallpapered walls, it is a striking, yet homely aesthetic that is a delight to spend time in.
From there it was all about the name. ‘We wanted to pay homage to the history of the area, while bringing a new story.’ Sitting between the Waimakariri and Rakaia rivers, Kirwee was originally on some of the driest land in the country. ‘It wasn’t until they brought the water race scheme through this area that the land was able to be used to produce all the agricultural and pastoral products that dominate the area,’ explains Jono. ‘We think of the land around us as the thirsty acres – and that’s where the name came from.’
The surrounding landscape has been of significant inspiration to the Alves and is front and centre in their design with a giant wall map of the region capturing the attention the moment you step inside. ‘For tourists it is great to see where they are in relation to the mountains, the beach, the rivers …’ he continues, ‘while for locals it is a chance to visually connect to their immediate landscape.
Often people from Canterbury are surprised by how close Kirwee is to everything when they see it on the map. An hour and a half to Arthur’s Pass, an hour to Mount Hutt, half an hour to Oxford. We have so much of this beautiful country right on our doorstep.’
The local inspiration doesn’t stop there, with the menu a physical realisation of the region. ‘We live and operate in a food basket,’ continues Jono. ‘From crops, to beef, lamb, venison – there is an abundance of local food producers.’ Head Chef Thom Dunbar relishes the opportunity to ‘put Canterbury on the plate’. ‘He is a genius when it comes to flavour,’ enthuses Jono, ‘but also [keeps it] simple – this is a pub after all!’ Simple, modern and delicious are apt descriptors for the menu, with everything you would expect to find on a traditional Kiwi pub menu – but elevated to be a little something special. ‘We didn’t want to be just another country tavern,’ explains Jono, ‘we wanted to cater for everyone.’
And that they have, from the 9 am coffee morning groups (yes, there is a toy corner), to large groups at lunchtime, those passing through in need of a mid-arvo coffee, dinner or those seeking a post-dinner drink and chat. There is even a function space with glass doors separating off a section of the restaurant.
There is no disguising the passion that Jono and Jen have for their business and their patrons, but they are quick to highlight they couldn’t do it without their team. ‘We have a wonderful team who could do it all without us,’ laughs Jono. But they are all too happy (and delight in) being involved. As working owners they are often on the floor greeting visitors and Jono is no stranger to driving the courtesy van. Even daughters Lucy (eight) and Penelope (six) can be found clearing plates on busy weekends. ‘We feel very privileged to be able to do this every day.’
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