Craggy Range has been a significant part of the Hawke’s Bay hospitality scene for over 20 years, known for its wine and dining, and its strong ties to the local region. Over the past year, since winning the Best Restaurant and Supreme Award at the Hospitality New Zealand Business awards, the business has adjusted to operational and industry changes while also expanding its offerings.
The year has been about balancing daily operations with some major construction. Since July, the restaurant and accommodation have continued operating while development work has been underway. The summer influx of American tourists helped balance out the quieter winter months, and domestic visitors also kept the business steady. However, there has been a noticeable decline in corporate events, reflecting broader economic challenges in the hospitality industry. Despite these shifts, Craggy Range remains a popular destination for international visitors, especially from the USA and Australia.
“It’s been a challenging year, but we’ve been fortunate to see a steady stream of international visitors, especially from the US and Australia,” says Kristine Kilpatrick, Craggy Range’s Head of People and Hospitality. “The favourable exchange rates and the return of cruise ship arrivals have helped to keep us busy.”
The restaurant side of the business is also expanding, with a new 36-seat dining space, and dedicated kitchen, opening in Spring this year, will offer a flexible venue for private and public dining, special guest chefs, and events. The interior of the new space is inspired by the dark, wine barrels, which gives a modern touch to the more traditional style of the property. Additionally, a new four-bedroom luxury lodge, scheduled to open in 2026, will cater to high-end travellers and corporate retreats.
Over the last year as the economy has been under pressure, Craggy Range has increased its marketing efforts to help highlight all that it has to offer to guests.
“We’ve really focused on showcasing the uniqueness of the Craggy Range experience through targeted marketing campaigns, especially in the off-season,” Kristine says. “We’ve made sure to emphasise our diverse offerings, from our wine experiences to our expansive event spaces, so that there’s always something to attract guests, regardless of the season.”
Staffing continues to be a challenge, as it is for many in the hospitality sector. In response, Craggy Range has invested in its current team. A six-month leadership program for 15 employees is focused on leadership development across three fundamental areas – leading yourself, leading the team and leading the business, with the final presentations taking place in front of senior management. With 200 staff, including 120 within the hospitality side of the business, Craggy Range is committed to supporting its team through growth and training.
A key part of Craggy Range’s approach to employee well-being is taking part in the Healthy Hospo programme. The company encourages staff to attend workshops on mental health, stress management, and workplace culture.
“Investing time in skills, and well-being has been crucial to ensure we regularly check in with our team,” Kristine says. “As much as we focus on business growth, it’s equally important that our people feel supported and valued. It’s part of creating a culture where staff are motivated and happy to come to work each day.”
Craggy Range also remains involved in the local community, continuing its annual children’s Christmas charity project. As a 1000-year trust, Craggy Range takes a long-term approach to its operations.
“We take a long-term approach to everything we do, from our sustainability efforts to our community involvement,” Kristine explains. “We believe that investing in our community and the environment not only benefits us but also helps secure a brighter future for the generations to come.”
The company’s sustainability efforts have been guided by carbon audits, and Craggy Range has continued to reduce its environmental impact. A central part of these efforts is the kitchen garden, which plays a significant role in the restaurant’s food philosophy. Covering over 700 square meters, the garden supplies a range of vegetables, herbs, and specialty produce, including butter beans, horseradish, shiitake mushrooms, and fragile herbs. Plans for the future include expanding seed propagation and composting initiatives to support the sustainability efforts even more.
“The garden has become such a significant part of how we approach food,” Kristine says. “It not only enhances our menu but also aligns with our commitment to sustainability. As we continue to grow, we’ll keep looking for ways to minimise our environmental impact and source more of what we need locally, hopefully right from our own garden.”
Craggy Range’s growth is not just about expansion—it’s about maintaining a balance between business development, community involvement, and sustainability. As it moves forward, the company remains focused on its long-term values and its connection to the Hawke’s Bay region.