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Phone: 09-407 8479

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Our Historic Location

Established in 1819, the Kerikeri Mission Station is one of New Zealand’s first places where Māori invited visitors to live among them. Built under the protection of local Māori chiefs who were keen to harness the trade and technology of Europe, Kerikeri Mission Station grew amidst a backdrop of tribal warfare and ever-increasing visits from foreign ships.

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Our Award Winning Beer

The Plough & Feather Tap Room is host to as many as twenty locally brewed ales and lagers from our sister company, Kainui Brew Co. (as well as the odd guest tap). Kainui Brew Co was founded in 2015 in the heart of Kerikeri and has quickly risen to prominence in New Zealand.

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Our Award Winning Wine

At the Plough & Feather you will find a wide array of award winning local wines from our sister company, Kainui Road Vineyard, as well as an extensive international wine list for any occasion. Kainui Vineyard is a sustainable vineyard in sunny Kerikeri. Our small family run vineyard is proud to now offer Syrah, Tempranillo, Rosé, Viognier, Pinot Gris, Sauvignon Blanc, and more.

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Opening Time

Monday
9am-10pm
Tuesday
9am-10pm
Wednesday
9am-10pm
Thursday
9am-10pm
Friday
9am-Late
Saturday
9am-Late
Sunday
9am-10pm

Our Food

The Plough & Feather is an English-style Gastro Pub with a Northland Twist, and it is our aim to celebrate …

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Our Beer

The Plough & Feather Tap Room is host to as many as twenty locally brewed ales and lagers from our …

Read more  

Our Wine List

At the Plough & Feather you will find a wide array of award winning local wines from our sister company, Kainui …

Read more  
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Meet the ChefExecutive Chef Colin Ashton

our chef Colin Ashton
Our Executive Chef, Colin Ashton was born and trained in the UK. He worked across the globe in countries such as Wales, England, Caymen Islands, and Australia before ultimately settling in the Far North of New Zealand, where he quickly gained notoriety as the Head Chef of Kerikeri's Food at Wharepuke, and as the Chef behind the private catering company, Soda Creek Kitchen. Colin has also toured the world as a Private Chef for internationally acclaimed artists such as Shania Twain and the Red Hot Chili Peppers.

Colin is passionate about food, products, and hospitality, as well as food ethics, and sourcing sustainable produce that spray free organic, and (whenever possible) local. Colin Ashton and his award winning team are passionate about fresh quality ingredients cooked to perfection, and making every meal unforgettable. His recipes and write ups have been included in 3 major New Zealand cook book publications.

From the very beginning, it was clear that Colin Ashton was the obvious choice for the Executive Chef of the Plough and Feather. His UK origins and his reputation as one Northland's finest Chefs make him uniquely qualified to help deliver on the Plough & Feather's goal of creating an English-style Gastro-Pub with a Northland Twist.

"The land the Plough & Feather is located on is a very special place. It's where the first English settlers lived peacefully with the indigenous Maori people and is literally the birthplace of what become our Nation. It's my hope to create a menu that celebrates both cultures and honors the history of this area, while also offering food that is approachable, harmonious with the amazing local beer and wine we have available, and above all else... delicious".

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