Sponsored: A new chapter for dining out in Blenheim

Thanks to the thoughtful redevelopment of the former Clubs of Marlborough building at 42 Alfred Street, Blenheim has gained a standout new dining destination.

Adrienne Matthews

Located upstairs with sweeping views over the Taylor River, Oak and Ivy has quickly established itself as a place people love to linger, whether it’s for relaxed dinners, celebratory gatherings, or a delicious drink with friends, family, or colleagues.

Opened just a few months ago, the restaurant has quickly established itself as one of Blenheim’s most popular.

Behind it all is an English-born chef, Edward Drury, and his fiancée, Mexican-born Mariana Teran.

Growing up in Southsea, UK, seafood was a natural starting point for Edward’s early career. “Food was the focal point in our family,” he laughs. Both parents loved to cook, and family travel revolved around eating well.

“I‘ve always enjoyed the atmosphere and buzz of a kitchen and decided to build a career around it,” he explains. “People have things that make them tick, and for me, it’s food. I’ve worked in the UK and Europe, and a little bit in Australia.”

Arriving in New Zealand in 2014, he travelled extensively, working in kitchens from north to south, before taking a position at Punga Cove in the Marlborough Sounds.

“I met Mariana there, and we worked together for four years before moving into Blenheim,” Edward recalls. “The longer we stayed, the more rooted we became, especially once we started discovering the incredible producers, the wineries, and the ingredients available.”

Mariana has always had a passion for food. She travelled early and has extensive knowledge of international cuisine, particularly Latin American cuisine. Together, they bring a richly layered food story that spans the globe, and those influences are evident throughout the menu.

“Although we’ve got different food story backgrounds, we work together well,” Edward says. “We’re as passionate as each other about food!”

After moving to Blenheim, the couple’s family expanded with the birth of two children: a three-year-old son, Oak, and a baby daughter, Ivy.

“When we were thinking about names for the restaurant, we couldn’t get past naming it after them,” Edward notes. “This place is an extension of us.”

That sense of family is not metaphorical. On the day of our interview, Ivy’s cot sat quietly in the corner of a room upstairs.

“The restaurant is not separate from life; it is part of it. We’ve decorated it like our home,” Edward explains. “We want people to feel welcomed into our space, to experience our hospitality in a very real way.”

FRESHNESS

While Edward is in the restaurant every day, working in the kitchen or front of house, meeting and greeting customers, Mariana is just as busy in the background. “She has a wonderful eye for detail and style, and the restaurant’s interior is thanks largely to her,” he says.

The couple are very much ingredient driven, Edward explains: “We are incredibly fortunate to live in a region that produces such amazing food, both off the land and from the sea. It is a chef’s dream. We start with an ingredient and let it speak for itself, but almost every dish has a story, whether it is something we’ve eaten somewhere, or something that reminds us of home or travel.”

That philosophy is evident in even the most unassuming item: the fries. While chips are ubiquitous, Oak and Ivy’s version are anything but ordinary. Made from whole, unwashed potatoes, they pass through five careful stages - washing, hand-cutting, brining, steaming, chilling, and double frying - before being finished in rendered beef fat sourced from a farm in Waitaria Bay.

“That fat comes from trimmings during the butchering process,” he explains. “We render it ourselves and cook with it. It reminds me of proper fish and chips back home when people really cared.”

The menu changes regularly, but care is the unifying theme. From Mills Bay mussels escabeche, and lamb croquettes with confit lamb and leeks vinaigrette, to charcoal-fired lamb with parsnip and rosemary potatoes, or aged beef eye fillet with black garlic, it is both exciting and welcoming, grounded in classic flavours and a touch of nostalgia.

Desserts lean local too, with Bush’s honey brûlée and summer berries with panna cotta among favourites.

There’s the option of a “Trust the Chef” sharing menu, which invites guests to hand over control and settle into the experience. There are also Tapas dishes amongst the varied and dynamic menu options, and a kids’ menu is available for children 12 and under.

The wine list has been carefully curated to feature Marlborough wines for the many visitors to the region, along with something different for locals who live and breathe the industry. “So many of the latter are curious and want to discover something new on a night out,” Edwards says.

There is beer on tap, and cocktails are immensely popular. House creations like the Mandarosa - made with local mandarin juice, rosemary syrup, and local gin - or a Maple Whiskey Sour have become popular starting points for the evening.

“Cocktails give customers their first impression of what we’re about,” Edward shares. “They help people settle in and enjoy the vibe of the place.”

AMBIENCE

With 80 restaurant seats in the main area, a generous bar, a sunny deck, and river views, it’s as inviting for a quiet glass of wine and a book as it is for dinner. Live music enhances the atmosphere on most summer weekends, showcasing local musicians and reinforcing a sense of community.

There are also two function rooms available. One is a private dining room for up to 30 people, perfect for private wine tastings or dinner, while the other seats up to 100 and is ideal for parties and larger events.

Premium hospitality is at the heart of Oak and Ivy. Staff are trained carefully. The result is excellent service, often commented on by customers.

“We hire for warmth and attitude first,” Edward says. “You can teach skills. You can’t teach genuine care.”

That care extends behind the scenes to suppliers, producers, and the wider hospitality world. In addition to the restaurant, Edward continues to operate The South Sea Catering Co., based at the Marlborough Events Centre, serving large-scale functions, conferences, and winery events. It’s a complementary partnership that deepens the couple’s connection to the region.

Reviews already speak volumes. Guests describe “excellent food, brilliant staff,” a “show stopper” menu, and a space that feels like a genuine addition to Marlborough’s dining scene. Many comment on the surprise of walking upstairs and feeling transported.

Perhaps the most telling detail is the artwork on the walls beside the bar: family photos, travel memories, moments from the Marlborough Sounds and images from before Oak and Ivy were born.

“Those were ideas a year ago,” Edward says. “Now they’re real. Seeing people notice them and enjoy them is special.”

For a restaurant so young, Oak and Ivy is being celebrated by many repeat customers who appreciate a culinary experience that draws inspiration from the region’s rich agricultural and viticultural heritage and is strongly committed to sustainability, local sourcing, and culinary storytelling.

“When there’s love in the cooking and service, people feel it,” Edward adds. “It’s so rewarding to watch people relax and enjoy the space that we’ve created.”