The scene of hook-ups, break-ups, make-ups, nights you can’t remember and some you’ll never forget, there are a few people running around who owe their very existence to that of Winnies.
Originally dubbed Winnie Bagoes, the gourmet pizza bar was opened by Christchurch-based Rex Doesburg, a former cop, 30 years ago next Thursday.
The venue was named after his two dogs, called, you guessed it, Winnie and Bagoe — he’d already set one up in his home city.
Doesburg later sold the Queenstown venue to local Alistair Niven who then sold to restaurateur Mark Jessop.
Mike and Cordelia Burgess then purchased the business in 2001, about the time the name changed to Winnies — it became the first venue for what’s now Republic Hospitality Group.
"Cords and I are proud to have been part of such an iconic Queenstown restaurant," Mike says.
"It’s been a huge part of our lives and we’re grateful to all the crew(s) over the years that have made Winnies uniquely what it is."
Republic CEO Blair Impey says it’s become "a Queenstown institution".
The venue’s not really changed since it opened, and still features the famous opening roof, which dates back to when the building was The Embassy Theatre.
Impey reckons the fact they’ve protected Winnies’ "vintage, retro vibe" is part of the reason it’s so loved.
"When you walk in there, you can just feel that authenticity, and I suppose that’s what we all love about it."
Along with continuing to serve their gourmet pizzas, Winnies has become legendary for the late-night crowd.
"People come from around the world, and especially from Southland and Otago, because it’s sort of a rite of passage where generations have passed on, ‘you’ve got to go to Winnies’."
- Republic has a bunch of celebratory events planned to mark Winnies’ 30th anniversary, which they’re kicking off with a whopper of a giveaway. Impey says the venue will give away a year’s worth of pizza for the winner and a friend — "one large pizza per person a week for a year". To enter, jump on Winnies’ Instagram page — @winnies-qt — and follow the instructions; entries close January 31.
