TAKEAWAYS WITH A DIFFERENCE

A takeaway shop set to open this weekend in Whanganui is advertising itself as ‘food for foodies’, with chefs in uniform and a menu which is a step above the usual fish and chips.

“Chef’s Kitchen is a restaurant quality takeaway outlet specialising in gluten free and specialty breads, prawns, oysters, spare rib dishes and all other master chef quality foods prepared on site,” said owner Kester Atkinson. “It’s not a restaurant, it’s not a takeaway bar, we are an in-between. It will be high quality food to take away but very health conscious. That’s why we have chefs here. The business strategy promotes good wholesome health food to our community at an affordable price.”

The kitchen will be headed up by Dean Wong and all cooks will be required to wear proper uniform. Chef’s Kitchen has links with UCOL’s culinary school, and students will take part in workshops hosted by Wong. There will be two menus on offer – a “working man’s” menu from 6am to 2pm including pies, sausage rolls, sushi and salads, and an evening menu which features healthy meals, burgers and pizza.

“From a personal point of view, it has always been part of my wish list to produce good, healthy-type foods particularly to our younger generation,” Atkinson said. “I have owned a large, successful bakery in the Bay of Plenty for some 11 years so, coupled with the experience of master chefs, we should be able to improve the food quality Whanganui richly deserves.”

Sustainablity is also key, with the business aiming to be 100 percent plastic free within six months.