Flocking together

With a focus on delicious meals and a heart for their surrounding community, Nick and Sarah Freeman have made their latest Christchurch venture one for relaxed encounters and familial warmth.

How it all begins

Since starting Lyttelton’s eponymous Freeman’s in 2006 the couple has garnered acclaim for their resolute focus on quality fare, expertly crafted and carefully served.

Living through such a dramatic seismic change in the local landscape and seeing how the people and culture adapted and grew stronger through adversity, the Freeman’s know all too well the importance of community.

It’s why they have invested their heart into a new venture – the Birdwood Eatery and Pizzeria. Across the hill from Lyttelton in the couple’s home suburb of Beckenham the latest venture again follows the ‘simple, delicious, fresh’ mantra.

The heart of the community

The Birdwood provides a welcome gathering point for local families, the two different spaces offering distinct dining experiences that cover the full day of dining. The Eatery is open daily from 8am to 4pm for breakfast and lunch. Wood-fired pizzas are available next door from 4pm to 10pm Monday to Thursday, and 3pm to 10pm Friday to Sunday.

While Nick worked previously at a fine dining Italian restaurant in London’s Mayfair he’s a firm believer that “food does not have to be fussy”.

Fresh pasta is made daily, and the handmade pizzas are a hit with the locals. Indeed, pizza aficionados have already claimed the Birdwood to be serving the best of its type in Christchurch, and word is spreading quickly.

The central corner site on Malcolm Avenue proved the ideal location for such a venture according to the owners.

“We love building relationships with our customers and this was the perfect spot,” says Sarah. “Owning a business in the hub of our community means we get to see our neighbours and friends everyday.”

Simply welcoming

A community of expert craftsman turned the dream into a reality within the project’s 8-month timeline. Three Sixty Architecture’s Dean Cowell developed the exterior tone.

The big and small detail of the interior architecture was created by Nic Curragh of Objects. McKenzie Builders did the hard yards on the fit-out with Bryan Graham Consulting providing expert guidance with project management.

Venturing deeper into the heart of the Birdwood, the kitchen was equipped with the full range of Moffat technology. Southern Hospitality’s Chris Colvill was instrumental in helping to scope and deliver this equipment.

The tight-knit but inviting kitchen bolsters the tone set in the different dining areas.

“There’s no rush here to move people in, through their meals and then out the door,” says Nick Freeman. “It’s a beautiful space where we want people to simply feel welcome, a part of the community that we hope will entice people to stop and stay a while.”

In the kitchen

The Birdwood kitchen proves you can get a lot done from a small space provided the design is right, the equipment is scoped correctly, and the operators are in their element.

The output required from this kitchen varies according to the thermometer. The eatery space seats 40 people, with room for another 20 outside in summer. The pizzeria seats 80 people with again space for 20 outside during the warmer months.

With both areas served by a communal kitchen the space is “small but perfectly functional,” according to Birdwood owner Nick Freeman. “The open plan design provides another opportunity for the kitchen to connect with our customers,” says Nick. “It’s that much easier for our team to catch-up with friends and family, and everyone loves it.”

A beautiful workspace is also a source of pride to the team. The E33 Turbofan convection oven sits on a Turbofan stand. It’s also ably supported by a stylish Waldorf Bold suite of equipment, including a gas griddle, a gas range, a pasta cooker, twin pan fryer and two Waldorf benchtops.