Logan Brown opened in December Friday the 13th in 1996 and decades later it is way different but still the same! They have evolved with dining trends, service styles, taken opportunities with new product and techie innovations and of course will continue to do so. What has never changed is the sharing with their guests their true passion for their craft, our community and our country.

They want everyone to be as proud as they are about New Zealand’s environment, the land and seas bounty, and the amazing people who harvest or produce from it. Working closely with these passionate producers inspires and excites the team who are proud to share their stories, and they always welcome new seasons and new to the market produce from suppliers and give it a go.

They care deeply about our country’s environment so source locally, sustainable produce and strictly avoid the likes of dredged scallops and at-risk species such as blue fin tuna and whitebait. Logan Brown get that a restaurants carbon footprint can be significant so meet the challenge of minimising it with a gold Toitū Envirocare program and are a proud to belong to Conscious Consumers.