After enduring the loss of his acclaimed establishment Ode in Wānaka and the challenges posed by COVID-19, Lucas Parkinson emerged with a renewed vision. At his new venture, Aryeh in Piha, he has adopted a flexible turnover rent model that aligns the interests of landlords and restaurateurs, fostering a sustainable business ecosystem. This model not only reduces financial strain during off-peak seasons, but also encourages collaboration, so if the business does well the landlord does well, but if times are tough the restaurant isn’t crippled by high fixed costs. Lucas’ zero-waste kitchen and goal to transition towards organic ingredients further underline his dedication to environmental sustainability. Additionally, his innovative staffing approach aims to improve work-life balance for his employees, ensuring they can thrive both personally and professionally. By emphasising super-delicious, accessible food in a welcoming atmosphere, Lucas is redefining the hospitality experience with a fierce desire to protect the planet. At Aryeh, Lucas embraces the philosophy that nature plays a pivotal role in the kitchen, resulting in a menu that reflects the local landscape. The offerings feature sustainably sourced seafood, flavourpacked organic vegetables and microgreens cultivated just steps away at the cherished Piha campsite. Notably, the restaurant utilises a remarkable master stock that has been refined for more than seven years, highlighting a commitment to sustainability and flavour.