Let’s be honest — it’s tough out there right now.

Wellington restaurants are navigating a slow economy, rising supply costs, labour shortages, and shifting diner habits. Even the best kitchens are fighting to stay full, stay inspired, and stay sustainable — financially and ecologically.

At Mangaroa Farms, we see that pressure clearly. And we want to be part of the solution.

And so, we’re offering meat that comes with a story, a supply chain you can trust, and a way to stand out in a shrinking pool of diners.

🌿 Who We Are

Mangaroa Farms is one of the last working farms in Wellington City — just 20km from the CBD.

We raise beef and lamb regeneratively, on chemical-free pastures, in sync with the seasons. We dry-age our meat for flavour and tenderness, and process locally at Taylor Preston — meaning our supply chain is as short as it gets.

No freight terminals. No central North Island bulk depots. Just real meat, raised for flavour, traceability, and values.

📉 The Challenge: Shrinking Diners, Rising Pressure

Chefs and restaurant owners don’t need another supplier with a glossy brochure and a PDF of cuts. You need something that helps:

Build customer loyalty
Differentiate your menu
Align with evolving diner value
Lower the stress of sourcing consistent, ethical meat

At the same time, many customers are eating out less — and when they do, they’re looking for meaning. For local. For a story. For food they feel good about paying for.

💡 The Opportunity: Serve Something Deeper

Our meat comes with more than just provenance — it comes with partnership.

When you work with Mangaroa Farms, you get:

Direct access to the farmer (us!)
Chilled, aged, vacuum-packed cuts, not frozen commodities
Menu copy, photography, and storytelling support
Social media shoutouts and in-store visibility via our own engaged customer base
Seasonal flexibility and cut rotation, not just primals every time

We also offer free tasting boxes and invite chefs and staff to visit the farm — to see what real regenerative farming looks like just minutes from their kitchen.

📣 Your Customers Want This

We’re running a public campaign — “#MangaroaOnTheMenu” — asking our customers to tag their favourite restaurants and tell us where they want our meat served.

This is your aircover.

We’re creating buzz before we ever walk through your door. When we do reach out, it’s with proof of demand, and a story your guests already care about.

🧾 What to Expect

Flexible order volumes – no massive minimums
Fair pricing – because good food shouldn’t bankrupt good kitchens
An actual relationship – because this isn’t just a transaction

👋 Let’s Talk

We’re building this slowly, one partnership at a time. If you’re a chef, head cook, or restaurant owner who wants to explore a better way to serve meat — one that honours your values and helps your business thrive — we’d love to talk.

Drop us a line, ask for a tasting box, or come visit the farm.

This isn’t about scale. It’s about soul.

For more information, please contact:

Billy Lewis

billy@mangaroa.org

A Better Story on the Plate: Mangaroa Farms and the Future of Local Meat in Wellington Restaurants