Client News

Just how popular it proved over its opening weekend took even seasoned staff by surprise. After making a last-minute decision to open Café 1851 on Saturday, the decision was more than justified by the sale of more than 300 cups of fresh Mojo coffee.

Market Place bar and restaurant was humming over the weekend with more than 200 customers enjoying the food, wine and service.

Ninety lucky guests were the first to stay in stunning designer rooms with views over the cityscape and out to the Canterbury Plains and Southern Alps, and Front Office Manager Krysten Butler was happily surprised by the number of ‘walk-in’ bookings received over the weekend, adding to the 11,000-plus bookings the hotel already has in its system.

The hotel is supporting the local economy in more ways than one, employing approximately 80 staff in a wide range of roles.

General Manager Reinier Eulink said he had received plenty of positive feedback since opening, with people “loving” the way the hotel looks.

“When we finally opened the doors there were a million feelings going on. The sense of excitement was strongest, as well as the relief that we’d finally got there.

“When we did open there was almost a sense of calm, knowing all the hard work our team had put in had paid off to get us to that point. The numbers in Café 1851 were a real surprise with the levels of sheer interest. It was brilliant to get that response from the local market.”

The hotel’s café attendants and baristas had to agree, saying they served a “big mix” of locals, tourists and families, many of whom spilled out into the lobby area from the café, sitting in front of the fire with a coffee and something tasty from the food selection.

The Scandanavian décor in the café drew special praise from many.

Food and Beverage manager Cody Huxtable said there had been “intense preparation” to get everything ready for opening.

“To see the end product is extremely rewarding. It doesn’t feel like a real hotel until you welcome in the public and see them enjoying themselves. It’s what we do day-in, day-out, so it’s great to finally be open and interacting with our new customers.”

Meanwhile Food and Beverage Projects Manager Serge Fernandes said the original plan had been to open the café on Monday but brought that forward at the last minute.

“As soon as we put the sign up and turned the lights on, people were trying to walk in and get coffee so we took that as a sign they were ready for us! A few guests mentioned they weren’t just happy to have another option in the city, it was about what the hotel represents for the Christchurch with another part ‘restored’.”

Overall feedback from the weekend also included being impressed with the design changes to the building and the Social Wine Bar concept and menu.

“Many of our staff didn’t realise just how closely people in Christchurch had been following our progress, so they loved chatting to them and seeing how excited they were,” said Reinier.

The return of the brand to the city is a significant milestone for the owners of the building and the InterContinental Hotels Group (IHG^®).

Crowne Plaza Christchurch was one of three new hotels that IHG added to its portfolio in the region over the weekend, the others being Crowne Plaza Hawkesbury Valley and the Kirkton Park hotel in Australia.

The new Crowne Plaza Christchurch is situated on the corner of Colombo and Armagh streets opposite Victoria Square.

Picture caption:

1/ Marketplace Restaurant at Crowne Plaza Christchurch will be the perfect spot for dinner. Photo credit: Antoinette Baker

Building on the heritage, community and cultural significance of the hotels location, creative design agency Designworks is tasked with drawing inspiration from New Zealand and Pacific to create a ‘welcoming heart’ for the hotel.

Keeping true to the Pacific heart and holiday concept, Vapor Restaurant will take on a more relaxed and friendly atmosphere with added bursts of colour, life and energy.

The properties Porte Cochere will get a clean and fresh new look thanks to new lighting, greenery and exterior panels.

Halo Bar will get a full structural refurbishment that includes the removal of existing floor and ceiling features, transforming the ground floor space. This will open up the bar to the new swimming pool deck where guests can sit back and enjoy a drink or casual bite to eat.

New furniture, flooring, light fixtures and artwork throughout will add a modern twist, creating spaces that are vibrant, inviting and unique.

Holiday Inn Auckland Airport is located just minutes from Auckland Airport terminals and all major motorways, and General Manager Scott Schaefer said the refurbishment would “revolutionise” guest and visitor experiences.

“We’re extremely excited to embark on this fantastic project to transform Holiday Inn Auckland Airport,” he said.

“The aim is to create an environment that’s not only an everyday escape for Aucklanders on business, but a home-away-from-home for anyone connecting to domestic and international destinations. We’re delighted with the design which is eye-catching but also warm and contemporary with a nod to cultural heritage.”

A mix of eclectic furniture including chunky timber communal tables and upholstered soft-seating furniture will be complemented by geometric timber cladding, purposely mismatched lighting and bold graphics for interior walls.

Existing Maori wood carvings, gifted by the local iwi, will be injected into the design and natural rope screens will create subtle dividers throughout the open plan space.

Stakeholders working on the redevelopment include Cockpit International, InterContinental Hotels Group (IHG), Designworks, JSC Ltd and construction company Format.

Mr Schaefer said the comprehensive project and investment by building owners Cockpit International demonstrated their commitment to Auckland and New Zealand tourism.

“We look forward to connecting with our community for dining, weddings, ceremonies and family events, and acting as a hub for corporate conferences, seminars and events.”

Click here to visit Holiday Inn Auckland Airport’s website.

Picture caption: (Photo credit: Designworks)

1/ Relax and unwind – Holiday Inn Auckland Airport’s new look Vapor Restaurant is the perfect place to enjoy breakfast, lunch and dinner

Key Facts:

• 5G can deliver up to 3-5 times more speed and capacity than 4G from a single mobile tower to compatible devices
• Spark plans to deliver 4.5G to 10 more towns in the next 12 months
• Over 53 terabytes of mobile data used in Queenstown in May 2017, around half of this was video streaming – the equivalent to watching over 7000 hours of High-Definition streaming on Lightbox or Netflix
• More capacity will improve Spark’s Wireless Broadband product, with the potential for higher speeds as devices catch up into the future
• $4.5K for 4.5G: To celebrate the launch, Spark is giving away free data spot prizes, Samsung Galaxy S8 smartphones, and a grand prize of $4,500

The launch of 4.5G in Queenstown follows single-tower deployments covering limited areas in the Christchurch CBD and Silverdale, Auckland last year, but this is the first time the technology has been activated on a cluster of towers to deliver the improved capability to a wider geographic region.

The upgrade puts the Spark network slightly ahead of devices, with no commercially available modems or phones supporting the entire range and combination of 4.5G features at the moment.

However, most new high-end phones support many 4.5G features, which propels their speeds to between three and five times faster than regular 4G. Real-world testing in Queenstown has been delivering over 400 megabits-per-second (Mbps), and specialised equipment reached a peak speed of 1.15 gigabits per second (Gbps) in Christchurch last year. Actual speeds may vary based on device being used and load on the tower the customer is connected to.

The launch will also deliver plenty of new capacity, allowing Queenstown residents to benefit from Wireless Broadband as an alternative to fixed-line services for low to moderate data users of home broadband. Wireless Broadband from Spark gives people high-quality broadband (with or without a landline), but by connecting to the nearest cell site rather than over a fixed line laid to their house.

To celebrate the Queenstown launch, Spark will be on the streets of central Queenstown on Tuesday 20 June with free data bundles and the chance to win a new Samsung Galaxy S8 or a grand prize of $4,500.

Spark Chief Operating Officer, Mark Beder, says the deployment is an important stepping stone to 5G, which is likely to become commercially available sometime in the next few years.

“4.5G is an important part of our strategy because it helps us prepare for a 5G future today, keeping up with the changes in the ways people will use wireless technology over the next few years. Because 4.5G combines a range of radio spectrum and uses it more efficiently, we can provide more capacity and speeds to our customers, allowing them to do more.

“Queenstown is the tourism capital of New Zealand, surrounded by marvellous mountains and the gorgeous Lake Wakatipu. The region’s world-class adventure and relaxation activities create experiences that are tailor-made for sharing, and deserve a world-class network to do it on.

“New Zealanders have an insatiable demand for data and data-driven products, and Queenstown is right up there. Spark’s Peninsula Hill is in the top ten busiest sites for data use in the country, and in May over 53 terabytes of mobile data was used in the region. Around half of this was for streaming video, which is the equivalent of streaming over 7000 hours of High-Definition video on Lightbox or Netflix. Spark deploying 4.5G enables and supports this – it means people can do more, stay in touch with friends and family, and provides more options for fast, high-quality Wireless Broadband,” said Beder.

Spark is committed to providing the important infrastructure that New Zealand needs to compete in the new digital economy, and intends to continue to deliver more 4.5G around the country. Ten more towns are to be activated with 4.5G within the next 12 months, alongside Spark’s ongoing 4G upgrade and deployment programme.

The clock is still ticking on donations through their Wakatipu High School World Vision Cook for a Cause fundraising page which will continue to take donations for another three or four weeks to support World Vision’s child-friendly spaces in refugee camps in Jordan.

But for now the Year 11 to 13 students have headed home for some well-earned rest before school tomorrow.

The scale of their cook-a-thon, using the generous donation of Coronet Peak ski area’s commercial kitchen, with the support of Coronet Peak’s culinary team and top chef Mark Gregory, was huge.

Using Chef Gregory’s recipes for Shepherd’s Pie, Thai Chicken and Coconut Rice, and Spiced Apple cake, the students romped through:

• 400kg of beef
• 225kg of chicken from Brink’s
• 320kg of potatoes from Raeward Fresh Queenstown
• 96kg of butter and 25kg grated cheese from Dairyworks NZ
• 70 litres of milk and 25 litres of cream
• 1,000 eggs
• 150kg of rice, flour and endless dried and tinned goods from Countdown Queenstown
• 25kg bacon from Hellers
• More than 500 apples donated locally by individuals from Glenorchy to Alexandra
• $2,000 donation to buy food from Direct Safety
• Donations and support from Bidfood Queenstown

Countdown Queenstown answered a last-minute call for help to mince all the beef, and Packaging Plus and Big Chill were essential to the whole operation in providing all containers and packaging, and chilling and delivering the meals around the country.

With the major meal components either donated or sponsored by these New Zealand companies, all money raised can be directed to help the millions of Syrian refugees forced to flee their homes in search of safety.

World Vision says the money will help re-establish the basic needs of refugees and supply them with things New Zealand families take for granted, like clean drinking water and a safe place for children to be children.

World Vision NZ CEO Chris Clarke and Syria Response Director for World Vision Wynn Flaten visited the students over the 40-hour project and helped package and label food.

Mr Clarke said the “real magic of the idea” by the Queenstown students had really caught their imagination — cooking for families in need in New Zealand while also raising money for Syrian refugees.

“The Syrian children we’re helping were once just like these students; they had school, friends and comfortable houses,” he said. “Now they’re living in garden sheds and have nothing, so we’re helping them come to terms with trauma and kick-starting their education again. Over five million children are refugees from Syria.”

Mr Flaten said he was “overwhelmed” by the commitment of the youth of New Zealand to the cause. “Our concern is that the world’s attention is being drawn away from the Syrian situation, but it’s something we shouldn’t forget,” he said.

Wakatipu High School teacher Penny Hearn, who has mentored the students over many months to help deliver their fundraiser, said she was thrilled with the end result.

“It’ an overwhelming feeling that we actually did it,” she said. “The support that we’ve had from around the region and nationally, I just don’t know how we can thank everybody enough for what we’ve achieved.

“We couldn’t have done it without that support. Queenstown is a pretty amazing community to be a part of.”

Mrs Hearn also singled out staff at Coronet Peak as “top notch”.

“It was a real pleasure dealing with them in the lead up to the event and throughout the 40 hours,” she said.

Donations are still welcome over the next few weeks on the Cook for a Cause fundraising page www.worldvision.org.nz/fundraising/team/cook-for-a-cause/40-hour-famine

Picture caption:

1/ Just some of the students and staff who ‘cooked for a cause’ at Coronet Peak this weekend. (L to R) Back row: Chris Clarke, Penny Hearn, Jordyn Clark. Middle row: Beatrice Onions, Elsie Anderson, Hugh Taylor, Harley Hamilton. Front row: Wynn Flaten, Lana Stevenson, Mio Akiyama, Lexi Rosemoore

Area General Manager IHG New Zealand Tim Pollock said the accolades were testament to the commitment of staff and management to continuously improve products and services.

“InterContinental Wellington ensures the requirements of conference organisers and guests are exceeded by offering state-of-the-art technology, unique catering options and easily-accessible meeting spaces in the capital,” he said.

“Crowne Plaza Auckland was up against some of New Zealand’s biggest hotel names, and to take out top honours validates confidence in IHG’s exceptional level of service and business relationships that have been built up over the years.

“It’s heartening to see that both properties continue to operate at this very highest level enabling them to succeed in these very competitive markets.”

The capital’s InterContinental Wellington has previously won nine World Travel Awards including New Zealand’s Leading Hotel, New Zealand’s Leading Hotel Suite, New Zealand’s Leading Business Hotel and Australasia’s Leading Conference Hotel in 2015.

Located in the heart of Auckland’s business district, Crowne Plaza Auckland was previously awarded New Zealand’s Leading Business Hotel for two consecutive years in 2014 and 2015.

“It’s an honour to stand before the industry’s leading luminaries and international media to accept awards stringently audited by travel and tourism professionals across the world,” said Mr Pollock.

“We look forward to celebrating these very important milestones.”

A multi-million-dollar two-year refurbishment of InterContinental Wellington was completed in March 2015. The hotel has since continued to develop its luxury positioning with the creation of the elegant Spa InterContinental and its brand new Two Grey Bar and Brasserie, which adds a new level of sophistication to the Wellington culinary scene.

The property has also introduced two premium vehicles to its hotel fleet, a 2017 BMW 7 Series and Bentley Flying Spur.

Business innovations for business travellers at Crowne Plaza Auckland include the development of a ‘Sleep Advantage’ programme, recognising the importance of getting a great night’s sleep while travelling.

Key components of a well-rested stay are comfortable premium bedding, aromatherapy kits, designated quiet zones and a guaranteed wake-up call.

With the new Crowne Plaza Christchurch about to come on stream, IHG will operate six properties in New Zealand including Crowne Plaza Auckland and Crowne Plaza Queenstown, Holiday Inn Rotorua and Holiday Inn Auckland Airport, and InterContinental Wellington.

Picture caption:

1/ Director of Sales MICE & Leisure for IHG China Steve Li was honoured to accept New Zealand’s Leading Business Hotel award for Crowne Plaza Auckland

A new sponsor this year is the Bayleys Realty Group, New Zealand’s largest full service real estate company, with offices in Queenstown, Auckland and every corner of the country.

Bayley Corporation managing director Mike Bayley said the company was proud to be associated with the Michael Hill International Violin Competition – bringing a world-class cultural event to New Zealand.

“As a passionate and committed New Zealander, Sir Michael’s enthusiasm for supporting the performing arts is well known,” Mr Bayley said. “Like Bayleys, the Michael Hill International Violin Competition is about encouraging excellence and putting New Zealand on the global stage.”

Bayleys is specifically sponsoring the Quarter Final Round One in the Queenstown Memorial Centre on the afternoon and evening of Friday June 2. The session includes a special supporters’ session for ‘Pass’ holders (light lunch included) at 1pm to meet artists and hear about new elements of the competition.

This is followed by an ‘Insiders Guide’ talk by judge selector Stephen Larsen and two sessions starting at 3pm and 7pm.  Bayleys is also sponsoring the continuation of the Round One Quarter Final on Saturday June 3 (with two sessions starting at 10am and 2pm).

Queenstown Airport is supporting the violin competition by helping showcase it to airport users, and will also host a group of local young Suzuki violin children who will play for the largest group of violin competitors when they arrive on Monday May 29.

Queenstown Airport CEO Colin Keel and his partner Ian Jackson have personally donated the $5,000 cash third prize. Other new local sponsors include Peter and Tiffany Campell of construction and project management company GBS Ltd (formerly Triple Star Project Management) who are sponsoring competitor Yoo Min Seo from South Korea.

Other invaluable Queenstown-based sponsors include Millbrook Resort, Eichardt’s Private Hotel, The Spire Hotel, Hotel St Moritz, Queenstown Park Boutique Hotel, Limousine Line Queenstown, Over The Top helicopter company, The Queenstown Lakes District Council and the Queenstown Resort College.

QRC students are learning vital ‘on the job’ event management skills through mentorship of the Michael Hill Violin Competition.

The 2017 Michael Hill International Violin Competition showcases the extraordinary skills of 16 violinists aged 18 to 28 (whittled down from 140 applicants representing 32 countries).

Wellington’s Ben Baker is the sole kiwi among the troupe, up against musicians from Japan, South Korea, Russia, the US, Switzerland, Romania and Kazakhstan.

With eight sessions from Friday June 2 to Monday June 5, audiences can experience the thrill of ‘the hunt’ as musicians compete for the $40,000 top prize, a recording contract and Australasian performance tour (with the chance to play on Sir Michael Hill’s 1755 Guadagnini ‘The Southern Star’ violin).

Flexible attendance options cater to classical music connoisseurs as well as those keen to enjoy the weekend.

Local violinists can learn from and work with visiting musicians through workshops, master classes, rehearsals and talks with industry professionals.

Queenstown locals are being encouraged to check out a special ‘locals deal’ on Saturday afternoon with discounted ticket prices.

Locals are encouraged to come in for the Saturday afternoon session (2pm – 5pm) to hear four of 16 competitors each perform works by Bach, Paganini, a Salon Piece and an ‘individual’s choice’ – an exciting new category where competitors ‘show what they’ve got’!

Come earlier at 1.30pm to hear about violin technique and what judges look for.

Pre-booking is highly recommended – head to www.violincompetition.co.nz

Picture caption:

1/ Bayleys Locations Queenstown director Stacy Coburn is delighted the company is supporting the Michael Hill Violin Competition

The enhanced dinner experience perfectly blends the work delegates might do throughout their business day with the restorative power of a food and wine journey that is educational while still being fun.

Masterclass guests will soak up wine knowledge from a Mt Difficulty Wines representative including the region’s social history from the time of European settlement in 1860’s to environmental factors such as geology, latitude and climate that allows Central Otago to produce world-class wines.

Crowne Plaza Queenstown General Manager Anna Edie said the Masterclass product was the perfect way to help ignite the spirit of conference delegates.

“From mid-sized conferences to incentive groups and intimate meetings in the boardroom, we host a diverse range of events each year,” said Ms Edie.

“As market leaders, we’re always looking at ways of improving our conference packages and feel we’ve ticked all the boxes for a truly memorable experience.

“While three different varietals are served with dinner as part of the Masterclass experience, Pinot Noir is known amongst winemakers as being notoriously fickle.

“Just like business, winemakers need to have robust processes in place which strive for perfection. When inspiring leaders like winemakers get it right, the result is a thing of beauty.”

The Masterclass package starts from $100 per person including three courses from the new-look banquets menu with Mt Difficulty wine matches, and is available for up to 100 delegates.

Conveniently located in the heart of Queenstown’s retail and business district, Crowne Plaza Queenstown is well-known as the hotel of choice for conference and events bookings, the home of inspiring meetings in an inspirational setting.

The property has recently completed a half a million-dollar refurbishment offering a fresh new look for guests including new furniture and carpets in its conference spaces, restaurant and bar, and public areas.

The hotel’s four meeting rooms look out over breathtaking Lake Wakatipu and The Remarkables mountain range and are all located on one level, with floor-to-ceiling windows, high-end meeting technology and connectivity and balcony access with black-out capability when views threaten to become too distracting.

Crowne Plaza Queenstown’s ground-floor threesixty restaurant is the perfect place to sit back, relax and enjoy breakfast, lunch and dinner, High Tea, or a good coffee as part of meetings or incentive packages.

Last year a High Tea experience was also launched for the meetings, conventions and business events markets. The High Tea can include such delights as a selection of finger sandwiches, homemade scones, and a range of sweets, all served on a three-tiered cake stand.

Picture caption:

1/ Crowne Plaza Queenstown’s threesixty restaurant overlooks the breathtaking Lake Wakatipu and The Remarkables mountain range

Originally from the Bay of Islands, Sarah said she was committed to working in the Queenstown market and was thrilled to make the “obvious” move to a public relations company where she could expand on her skillset.

“I’m delighted to take up a streamlined communications role working alongside such a creative team with an exciting and diverse range of clients,” she said.

Southern PR Director Fiona Woodham said Sarah was a “very welcome” addition to the team.

“We’re at a stage of expansion where we’re exploring new areas of social and digital marketing where the most successful PR campaigns are executed simultaneously across multiple channels,” she said.

“Sarah has superb local knowledge, having lived and worked in Queenstown for six years, and the ability to help drive new business opportunities for the company.

“She’s a dynamic and forward-thinking individual who will be a huge asset to our creative team, bringing fresh ideas and a new perspective.”

The Southern PR team includes director Fiona Woodham, a former UK-based national newspaper journalist who set up Southern PR 22 years ago, and experienced PR professional Laura Nicol who works with many clients across traditional media, PR strategy and communications channels.

Southern PR offers outstanding levels of service, reliability and creative energy for all clients, with tangible results. Its team of specialists offers the complete spectrum of services including public relations, strategic communications plans, social media, media releases, famils, marketing and specialist writing. It offers crisis management and training and media training, and assists with events and awards.

Picture caption:

1/ New Southern PR Account Manager Sarah Vujcich

Members of the public will be asked to donate to the cause, effectively ‘sponsoring’ the students in what is a ‘first’ for the World Vision 40 Hour Famine fundraiser.

The beauty of the idea is that charity starts at home with the meals urgently needed and very much welcomed by the charities within New Zealand. However as major meal components are being donated by New Zealand companies, that means all money raised can be directed to help the millions of Syrian refugees forced to flee their homes in search of safety.

World Vision says the money will help re-establish the basic needs of refugees and supply them with things New Zealand families take for granted, like clean drinking water and a safe place for children to be children.

The student team is “thrilled” with the level of support they’ve had to date from local companies. Working with them is leading chef Mark Gregory, the first New Zealand chef awarded the ‘Master of Culinary Arts’ by the Royal Academy and the French Master Craftsman status. Now a culinary consultant and director for leading companies, he is a founding trustee of DineAid, the charity for the New Zealand restaurant industry.

As well as being a guiding hand over the 40-hour weekend, he has provided them with their three meal options — Shepherd’s Pie, Thai Chicken and Coconut Rice and Spiced Apple cake.

Silver Fern Farms has donated 400kg of beef to the ‘Cook for a Cause’, apples have been donated locally and Wholesale Foodservice Distributors Bidfood Queenstown is supplying ingredients.

NZSki’s Coronet Peak ski area is supporting Cook for a Cause by donating the use of its industrial kitchen on the mountain and some staff, as the students prepare, cook and package the meals over the 40-hour weekend.

All containers and packaging has come from Packaging Plus, and transport company Big Chill has pledged to chill and deliver the meals all around the country.

Harley Hamilton, the Christchurch-based Senior Schools Partnership Manager for World Vision who is working with the students, said he wanted to stress how “grateful, inspired and impressed” he was with everyone involved.

“From the initial blue sky ambitions back in December, to the work that has gone in behind the scenes from students Beatrice Onions, Hugh Taylor and Zed Moore, teacher Penny Hearn and the rest of the leadership team, to all of the community support and involvement – it’s insane!”

“I’ve worked with schools for three years and I’ve never seen anything like this.”

Wellington City Mission Foodbank and Volunteer Co-Ordinator Louise Mearns said the charity was equally impressed.

“We’re so impressed by the project these young student leaders have come up with to help combat food poverty in New Zealand. The food they’re providing will be used in our Drop-in Centre kitchen to serve meals to our community, and distributed to individuals via our Foodbank service,” she said.

“We’re very grateful for this amazing contribution.”

A Facebook page set up by the students to publicise their efforts goes live today (Thursday May 18) and links to the Wakatipu High School World Vision Cook for a Cause fundraising page.

The World Vision 40 Hour Famine is New Zealand’s largest youth fundraising event, attracting each year more than 90,000 young Kiwis to participate.

The situation in Syria is described as the biggest humanitarian crisis of our time. Over six years, fighting in Syria has reportedly killed as many as 400,000 people, including nearly 14,000 children. Nearly five million people have fled the country and 6.1 million are displaced in Syria. In the past year, hundreds of thousands have fled to Europe to seek safety. More than half of those affected are children – more than the entire population of New Zealand.

Money raised from the campaign will be used to fund World Vision’s child-friendly spaces in Jordan. They’re safe, supportive learning environments where children have access to arts, sports, education and counselling, enabling them to be kids again.

Photo caption:

1/ Wakatipu High School student team leaders with Harley Hamilton from World Vision (L to R) Hugh Taylor, Harley Hamilton, Beatrice Onions, Zed Moore

The hotel rooms, including eight suites, enjoy unique views to the city, coast, hills and Southern Alps, with features in each room designed to make the most of the scenery.

A comfy window seat with cushions invites guests to sit back and relax with a book and a freshly-brewed T2 tea, while thanks to a glass panel between the bathroom and bedroom in some rooms, guests can even soak up the view from the shower.

Guests are guaranteed a peaceful night’s sleep with new beds in comfortable ‘zen-like’ rooms and a range of Executive, Deluxe and Superior configurations. With leisure travellers in mind, the hotel also offers extra spaces to relax such as the hotel library, or guests can stay active in the brand-new fitness centre.

The hotel hasn’t scrimped on technology that really works — staying connected to the outside world is easy with unlimited free WiFi and Samsung Smart TV’s complete with Bluetooth connectivity and wireless mobile device mirroring. Several USB ports throughout the room mean guests can easily recharge devices.

The new hotel also features the 80-seat Market Place restaurant and bar, it’s ground-floor Café 1851, and the upmarket Social Wine Bar.

Swiss-born head chef Mirco Turtschi brings to the table a wealth of experience from hotels and restaurants in Switzerland and New Zealand, and said his vision for the restaurant, café and bar was to capture a diverse audience at different times of the day and become known as a popular dining hub for locals and visitors.

“We’re aiming to appeal to everyone, keeping good old-fashioned favourites that are generous in portion but reasonable in price, while offering health conscious guests some lighter options,” said Chef Mirco.

Market Place restaurant and bar takes inspiration from the local markets which once thrived just metres away in Victoria Square. Featuring an interactive marketplace dining concept, diners will be encouraged to pick and choose from a range of dishes, showcasing the best local produce the city has to offer.

There will be a live cooking station where guests can choose from a selection of meat, fish or seafood each evening, cooked to order just how they like it.

Café 1851 is set to delight tastebuds and give friends, locals and families a place to connect in a contemporary environment. Serving expertly brewed Mojo coffee, T2 tea, fresh juices and smoothies, pastries, cakes, sandwiches and salads, the light-filled café features clean lines and Scandinavian-inspired décor.

Social Wine Bar will be the place for get-togethers and drinks over shared plates, an extensive wine list and a selection of NZ craft beers, an “elegant and comfortable” space with a cosy fireplace.

General Manager Reinier Eulink said he could not wait to open the doors to the hotel’s first guests.

“We know it will be a hub for leisure and business travellers and a meeting place in the heart of the city for our wider community,” he said.

The 4.5-star hotel is part of the InterContinental Hotels Group (IHG).  With the opening of the new hotel, IHG will operate six properties in New Zealand including Crowne Plaza hotels in Auckland, Queenstown and Christchurch, two Holiday Inn properties in Rotorua and at Auckland Airport, and the InterContinental Wellington.

Click here to visit Crown Plaza Christchurch’s website

Picture caption:

1/ Cool, clean lines at Café 1851 at Crowne Plaza Christchurch