Thomas Hansen has been working in hospitality for over 10 years. His first job was in 2009 as a dish hand at Pier Side Cafe in New Brighton - after his mum and dad got sick of paying him pocket money!
“It can be incredibly nerve-wracking for a young man with Asperger's to be thrust into such a steep learning curve and fast-paced environment like a restaurant, but within six months I had fallen in love with the atmosphere and team and quickly progressed to the position of Chef De Partie.”
With a natural incline towards the hospitality sector, while studying at University of Canterbury, Hansen applied for a bartending position at the local UC Bar & Event space - The Foundry. After a difficult second year at university, he made the decision to pursue what he found fulfilling and took up bartending full time.
“Crazy decision, I know!”
Now, Hansen works as the Venue Manager at Civil & Naval in Lyttelton, continuing to find reward in the connections offered within the hospitality industry.
“Some very odd circumstances sometimes lead to the strongest friendships.”
At Civil & Naval, Hansen tries to keep things fun and local.
“Craft beer and craft cocktails are what we’re big on. Curating a fun drink for an individual customer is something I find very rewarding.”
To introduce a customer to Civil & Naval’s style, Hansen likes to suggest an in-house Cuba Libre - stiffened up with bitters and a splash of gin. He also suggests the bar and eatery’s house-made Baileys, No.4 Cup (house-made Pimms), or a “cheeky” Negroni.
“If none of that suits you, you’ll probably find something to enjoy on our regularly rotating beer taps.”
Hansen believes a truly great drink should be inherently simple - to make and to understand. Flavour and balance are a necessity.
“That’s why the classics have survived for so long.”
Margaritas are what Hansen loves to make most. He’s pretty good at it due to his time working at local Christchurch restaurant Mexicano’s.
“I love how simple the involved elements are - but the practice is in the consistency and the performance. It's also a very engaging cocktail to make for customers. You've always got a few questions to ask when someone orders one - Salt? No salt? Up? Down? Mezcal? Tequila? Reposado? Blanco? Anejo? Tommy's or classic?”
The bartender has seen recent flavour trends lean towards fresh and seasonal options as foraging becomes a big aspect on a lot of cocktail menus - a great change from bought-in syrups and cordials. As menus globally head towards complete seasonality and supply chains are disrupted by issues like climate change and international war, Hansen has noted a decline in the use of limes. He still believes the classics can be just as good though, with a lemon from a neighbours lemon tree.
Hansen has also seen a large change in New Zealand drinking culture when it comes to low-and-no alcohol options.
“On the whole, I think the drinking culture in New Zealand has changed drastically in the last ten years.”
Low alcohol and 0 percent options have altered the approach taken to alcohol consumption, making nights last longer and removing the hangover’s previous consistent weekly occurrence for a lot of people.
At Civil & Navel, the team offers a few different options for the discerning customers that want something with low or no alcohol content.
“We love our Heaps Normal XPA & Lager, both 0percent canned beer options. We offer Zeffer 0percent Crisp Apple Cider for the cider fans and of course, Three Boys Session IPA & Lager for a mid-strength 2.5percent option. We also offer a great range of sodas and tonics from Six Barrel Soda Co.”
New Zealand’s craft spirit scene is going from strength to strength and Hansen loves to see the great options that are arising.
“I love what Little Biddy is doing on the West Coast and Cardrona Distillery is amazing. QBF Coffee Liqueur is my go-to for espresso martinis and Yen Gin is a really interesting concept that I am excited to keep an eye on in the future!”
In his personal time, Hansen is a self-professed nerd. He can be found watching a repeat of one of his favourite films, at his desk painting, crafting a new project, or reading a good book.
“Either that or poker with the lads.”
Hansen's bartending days have taken him to some crazy places and given him a wealth of amazing experiences. His advice to those looking to pursue a hospitality career, or struggling with their current job, is to keep striving.
“Today may not be a great day but that doesn't mean tomorrow can't be. There's always something new to learn. Try to have a good time!”
