Andrew and Jane Dixon opened The Mussel Inn in 1992, and this cosy Kiwi gem has become a staple for locals in Golden Bay. Andrew and Jane combined simple, wholesome cooking with a friendly Kiwi attitude to create their dream establishment, and The Mussel Inn perfectly exhibits these values.
“We spend a lot of time here, so wanted it to be homely, casual and relaxed,” explained Jane. “The large open fire is welcoming in the winter, and customers enjoy the rambling garden in the warmer months.”
When they were first designing their business, Andrew and Jane considered what sort of establishment would fit into their lives and community. The comfort of their clientele is at the top of the restaurant’s priorities, with no strict dress codes and live music and quiz nights featuring on the weekends to appeal to their laid-back regulars.
“We wanted a ‘local’, where we’d like to go to socialise with our friends and family, and there were no such things here at the time, so we started The Mussel Inn,” she said. The pair saw an opening in the market and pounced, working tirelessly to create what they were sure was to be a great success.
Both Andrew and Jane are no strangers to hard work, each growing up with self-employed parents, which gave the duo a strong work ethic. Before opening the Inn, the pair travelled the country building log houses and running construction courses.
“We grew up knowing how to make hay while the sun shines and expecting to work long and erratic hours,” said Jane. It was the pair’s perseverance, as well as their love for food, which has ensured The Mussel Inn remains a dominant player in the Golden Bay restaurant sphere.
In previous years the Mussel Inn has closed between July and September, with the slow months being particularly tough. However, this year, the staff were keen to keep the venue open year-round, staggering their holidays.
“Our core staff work right through and our extra summer staff, mainly students, only want short-term work anyway, so that is good for all,” Jane explained. “Financially, we have to squirrel as much as possible away when it’s super busy to make sure there’s enough in the bank to cover holiday pay, tax, rates and insurances, which are due in the quieter months.”
Despite being an iconic holiday destination for Kiwis across the country, the Dixons enjoy taking time off for themselves.
“We’re always working through the New Zealand summer, so we go somewhere warm,” she said. “We’re brewers and foodies, so we’re always keen to see what’s out there – this year Eastern Europe, China and a brewery tour in North Korea.”
The Mussel Inn utilises their own kitchen garden and brewery to help cultivate their uniquely wholesome feel. Regarding their menu, seafood is a staple for the restaurant. “We sell a lot of freshly steamed New Zealand green lip mussels and mussel chowder,” Andrew said. Scallops and fresh Anatoki Salmon are also a favourite finds at the Inn, caught locally in Golden Bay, as well as their signature brew – the Captain Cooker, made using manuka tips and based on Captain Cook’s original recipe.
The Mussel Inn takes comfortable Kiwi living and blends it with immaculate and honourable food to create a restaurant which proudly represents Golden Bay.
