Inside a former warehouse, monstera spill over a rusty truck, cyclists lean their bikes outside, friends chatter and businesses strategise under exposed beams and hanging lights. One of Christchurch’s most distinctive hospitality venues, Scoundrel is no longer a hidden gem.
The concept was born, quite literally, over a beer. A small group with experience running pubs in the UK came together with loved ones to create a versatile offering: part-roastery, part-bar, part-eatery. Morning coffee, lunchtime corporate meetings, after-work pints, group dinners, weekend gatherings, and now pre- and post-game or gig crowds flowing through from Te Kaha stadium, all under one roof.
“It’s the closest thing to a British pub in ethos I’ve found here, not in how it looks, but in how it behaves,” says general manager Avi Cohen. “We’ve got a really strong business crowd. The same people come in for lunch meetings, then back after work, then bring their families on Sunday.”
That connection extends beyond customers. Scoundrel works closely with local suppliers, while its growing coffee-roasting operation, Rad Roasting Co, supplies businesses across Christchurch. “We’re finding the offices are just absolutely blown away by the fact that we can treat them like proper wholesale café customers,” he says. “We’ll hand-deliver coffee, help with machine maintenance and train staff,” a hands-on approach that’s helping to drive growth in subscriptions and wholesale accounts.
It’s known to some as ‘that place with the truck’. Much of the fit-out was completed by the team, with reclaimed materials, second-hand equipment and countless hours of labour turning the once industrial space into an award-winning location. Think family artwork, perfect imperfections, vintage couches, a hot sauce library, margaritas on tap, blackboards and greenery galore. “We did it all ourselves,” Avi says. “It feels like we did it all ourselves, because we did.”
Scoundrel’s menu is known for its tacos, fried chicken and inclusive approach to dietary requirements. Around 80% of the menu is vegan, and a similar proportion is gluten-free. “We don’t really advertise it,” head chef Marv says. “The food is good enough that it doesn’t need a label.”
The menu delivers plenty of variety without sacrificing flavour. All six tacos were fresh and complex but still unpretentious bites, with vegan versions unquestionably as tasty. Heartier plates like pork belly and mash still find their way on the menu, next to lighter choices like charred broccoli and fan fave fries. Both the peanut butter slice and chocolate tart were rich, luscious and guilt-free.
The venue can cater for everyone from solo coffee drinkers to large corporate functions, making it a favourite with local businesses. Flexible spaces, expandable tables and the capacity to host large groups at short notice has filled a gap in the market; weddings, birthdays, networking events and more. “I’ve yet to find somewhere that you can book tomorrow for 50 people,” Avi says. “That’s a game changer.”
Looking ahead, the focus is growing Rad Roasting Co and expanding private event offerings. Scoundrel continues to capitalise on the momentum of Christchurch’s rebuild. Still, the underlying philosophy remains. “A pub isn’t just a bar or a restaurant,” Avi says. “It’s everything to everyone, all the time.”
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