The epiphany for Jonathan Rutherfurd Best and Andrew Glenn came in the form of a Waiheke Island sign, telling people they were entitled to take a daily quota of tuatua. Fresh from years in London and looking to settle in central Auckland, they gleefully collected the shellfish, cooked up a spaghetti vongole and decided that their destiny lay on the island.

Spotting a gap in the island market for a well-priced, seafood-focused eatery, the pair set about creating a destination restaurant with a smart yet relaxed environment to complement the food.

Their new venture, The Oyster Inn, sits in the heart of Oneroa village. Plans for a seaside eatery soon expanded when the entire top floor of the building become available – it now houses a restaurant, bar, fish and chippery, private dining room, three chic guest rooms and a boutique (experienced fashion marketer Glenn is “the shopkeeper”).



Taranaki-raised Rutherfurd Best, “the innkeeper”, forged a successful hospitality career abroad, eventually selling his London events company, Urban Productions, to the renowned Caprice Holdings. Son of a Kiwi father, Glenn grew up in Hong Kong, but fondly recalls childhood holidays here.

Also won over by a Waiheke visit was New Zealand-born Cristian Hossack, most recently head chef at Peter Gordon’s The Providores in London. He’s relishing the challenge of “stripping the food right back” to create simple but full-flavoured dishes, while discovering the island’s bounty – fish, mussels, olive oil, Te Matuku oysters and wine – plus other national stars, including lamb from Rutherfurd Best’s family station.

Interior designer Katie Lockhart contributed to the super-stylish haven that’s dazzling white with playful accents of yellow and white stripes. A long, sunny veranda offers views out to Great Barrier Island and the Coromandel, while inside shelves are adorned with shells and coral.

Glenn and Rutherfurd Best have come a long way since that day collecting tuatua, but are confident they made the right choice: “We came back to New Zealand to put our feet in the sand every day,” says Rutherfurd Best. Now they can do just that – although we’re picking that this summer, they may well be rushed right off them.

Recipes
Bloody Mary Granita Oysters
Asian Steamed Mussels
Salt & Pepper Squid
Diamond Shell Clam Spaghetti Vongole
Wakanui Sirloin with Roast Garlic, Anchovy Butter & Island Slaw
Strawberry Ripple Sundaes