Foodie destination: Henry & Ted, Papamoa

Sunny in nature and in location, Henry & Ted is one of the best spots in Papamoa to spend a morning before (or after) hitting the surf. We talk to owner George Gibson about the gap Henry & Ted fills in the Papamoa café scene, where they find inspiration for their incredible dishes and the unique way he measures success.

Q: Can you tell us the story behind Henry & Ted?

Henry & Ted was born in late 2014, selling real fruit ice cream at Dinner in the Domain, a weekly evening food market in Papamoa. Months later we opened our converted shipping container, which we were in for 8 months while our big café was being built. We moved into our café in December 2015 and have been there since. I had moved from Wanaka to do this, so for the first year in Papamoa I lived with my sister, brother in-law, their son Henry and dog Ted – and so the name was born!

We’ve grown so much in our short time. We have since opened two espresso bars called The Coffee Project and recently bought Elizabeth Café & Larder in Tauranga.

These divine raw slices have Henry & Ted’s loyal customers coming back time and time again.

Q: How does your Papamoa location influence your business?

Everything we do is influenced by our Papamoa community. Before we opened, Papamoa was crying out for great food and coffee, so we brought that to the table – literally! Back then, there was next to no one making raw gluten-free and vegan food, which is something we have done from day one and continue to do. We listen to what our community wants, as well as provide them with the future trends! For example, there are so many Papamoians on the keto diet at the moment, so we have a keto dish on our menu and make keto cheesecakes for our cabinet.

Q: Where do you find inspiration for the dishes on your menu?

Travel! Before I set up Henry & Ted, I made a trip to Melbourne and Sydney to see what they were up to, and to get a gauge on the current and future trends. I think this is so important. Following Instagram accounts from around the world is also inspiring, but I prefer to go and do proper ‘research’. My amazing team are constantly inspired with our dishes, so it’s a really creative environment.

Q: What makes your menu memorable?

Presentation, taste and love. I have always told our chefs that each dish needs to be ‘grammable, and it is so awesome when we take a dish to someone’s table and everyone gets out their phones. To me, that means we’ve nailed it!

Q: What is your favourite item on your menu and why?

My breakfast favourite at the moment is ‘The Bird Nest’; not only does it look great, but the flavours and different textures are incredible. My lunch favourite at the moment has to be our Beef Cheek Pappardelle, because I’m Italian obsessed and I think beef cheeks are heavenly! On the sweet side, I’m currently loving our cakes and all our raw slices.

Henry & Ted’s impressive ‘Bird Nest’ dish is just as delicious as it is creative.

Q: What do you want Henry & Ted to be known for?

A place where people feel comfortable and happy, as well as somewhere they can be blown away by the food and get the best cup of coffee in town! Ultimately, we want to be a place which is a little different to your average café. That’s why we make weird things like Peanut Butter Lattes!

Q: Are there any sustainable aspects of your business that you are most proud of?

All our packaging is compostable, and has been since day one. We use metal and paper straws, and all our food waste goes to beautiful, happy pigs in a local paddock.

Q: Why should Kiwis be supporting local food businesses like Henry & Ted?

I think supporting local small business is just so important. I try and support as many local businesses as possible, as it absolutely keeps our community going.