Hillside Kitchen and Cellar, one of Wellington’s best-reviewed restaurants, is taking meat off the menu.
“It wont be everyone's cup of tea, but I think this is a chance to improve on what we are doing," said owner and chef Asher Booth.
While there are a number of reasons behind the change, Booth said that the rising population and vegetarian and vegan diners is key.
"The growing conversation around these things is huge and the stats are that more and more people are eating a lower amount of meat or no meat, so we are just moving with the times really."
While the move away from meat could have an impact on patronage, the fact that the restaurant is so small will help minimise any potential loss of business.
"There's always worry. I'm in the restaurant business and it's a pretty harsh game anyway. But we are not changing our philosophy, just our ingredients. I don't necessarily see it as a negative stepping away from something. I think it might reach a few more people who wouldn't have thought about us and it kind of sets us apart."
