Francky and Kathryn Godhino share with us the garden-to-table process behind the dishes at St Georges Restaurant.
Located just off the road connecting Havelock North and Hastings, St Georges Restaurant is more than just a place to eat – it’s an ecosystem where gastronomy and gardening coexist. For more than 11 years, Francky and Kathryn Godinho have been running St Georges, catering to food and garden enthusiasts alike. Their unique approach integrates the freshest garden produce with culinary expertise, creating an exceptional dining experience that is both sustainable and community-driven.
Francky and Kat’s story is one of passion, entrepreneurship, community and family. Francky, a renowned chef, and Kat, a talented chef herself, have three children, each contributing to the family business in their own way. The couple is committed to involving their loved ones in their journey. Their oldest, an avid baker, frequently creates pastries, tarts and cheesecakes that you may even find on the restaurant’s menu. When the children were younger, all three were active participants in the garden, learning the values of hard work and sustainability from their parents.
Outside of the kitchen, Francky’s true passion lies in the garden. “I treat the plants as equals. If I don’t look after them, they won’t produce,” he says. This philosophy drives the meticulous care he gives to the two large kitchen gardens onsite, as well as the additional 10 acres they manage with the help of a friend.
These gardens are both functional and beautiful, with neat rows of lush produce that not only supply the restaurant but also support a burgeoning pickling venture. Francky’s new pursuit focuses on the entire chain of production – from homegrown to homemade – a concept that is unparalleled in New Zealand in this space. Francky and his kitchen team pickle an array of vegetables including cauliflower, turnips, butternut, and various radishes, all cultivated in their own garden. There are also plans to expand into jams and preserves, making use of produce like apples, quinces and tomatoes.
The garden-to-table philosophy is at the core of St Georges. Last season alone, they grew nearly 1,500kg of tomatoes. This year, 4,000 tomato plants, representing 25 different varieties, are ready to be planted alongside 1,000 eggplants, 500 chilli plants, and 500 capsicum plants. Even in winter, the garden thrives with a variety of vegetables, including 1,000 cauliflower plants.
This produce travels a very short distance – directly from the garden to the kitchen, ensuring that every dish served is bursting with freshness and flavour. Francky’s culinary expertise, honed over 29 years and recognised through numerous awards, transforms these simple garden ingredients into gourmet delights. His mantra, “Either eat the good food, or pay the good doctor,” reflects his deep commitment to healthy, wholesome cooking.
Sustainability is another cornerstone of St Georges. Francky’s farming background in Goa, India, where he grew up working in rice paddies and orchards, has deeply influenced his approach. Everything grown in their gardens is organic and sustainable, with no chemical sprays. Instead, they use local BioRich organic compost and high-quality manure to nourish the soil, along with liquid organic fertilisers during the growing process.
In addition to beautiful, fresh food, St Georges Restaurant is about community. Francky and Kat believe that relationships are the bedrock of their business. “We owe a lot to the people and relationships we’ve got. The business is a relationship. It’s people. If you don’t have that, you don’t have a business,” Francky emphasises. This ethos extends to their customers, industry peers and local vendors, creating a network of mutual support and shared success.
Their new pickling venture, for instance, is already supplying local industry friends, and their extra produce supplies local and Auckland-based boutique restaurants. Their pickling initiative not only preserves the excess produce but also fosters community ties through a friendly trading system, reflecting their belief in the importance of supporting one another.
Despite the challenges faced by the hospitality industry, particularly in the aftermath of the Hawke’s Bay cyclone, Francky and Kat remain optimistic and adaptable. They are currently undertaking a major renovation of the restaurant to reflect their evolution and refinement over the years. Their ability to innovate and adjust ensures that St George’s remains a welcoming space for everyone, from casual drop-ins to special occasions.
“Without people, we wouldn’t be here,” Kat says. She oversees the event side of the business, hosting weddings and various events in their multiple spaces within the venue. Their focus on beauty, quality, and a commitment to providing value for money ensures that St Georges is a place for all moments, big and small.
St George’s Restaurant exemplifies how a passion for and commitment to sustainable gardening practices and community building can elevate a dining experience. Francky and Kat’s journey from the garden to the table showcases their dedication to organic growing, transforming fresh, homegrown produce into gourmet dishes and products. Their story resonates with foodies, gardeners, and anyone who values the simple, profound joy of food cultivated with care and passion.
