Where town and country meet

Located along Halswell Road, The Old Vicarage is ‘the last stop’ before the bustle of Christchurch relaxes into a more rural vibe. So, when owner Campbell Parker decided it was time to refurbish the iconic old building, it was important that the new look would stylishly straddle both worlds.

“We were a little bit like a liquorice all-sort before; with different rooms, different looks and different wallpapers,” says Parker. “But now we’re all coordinated with a consistent modernised look throughout.”

A new look for an old icon

Striking the perfect balance is not an easy task when you are renovating a an iconic building. The Old Vicarage plays a role in the history of Christchurch, so it was important that its heritage was recognised. Back in 1863, St Mary’s Church was built in Halswell and not long after in 1898 Rev. Henry Williams was appointed the vicar. The vicar and his family needed a home, so the vicarage was built in 1898.

Paying respect to the building’s heritage but adding a breath of fresh was the primary goal for Parker and his refurbishment team.

“We’ve gone more country homestead but with a touch of the modern.” says Parker.

“We’ve gotten rid of the dated villa and replaced it with a modern, refreshed villa.”

Modern menu

The building is not the only aspect of The Old Vicarage to get a modern makeover. Head chef, Antony Fomison, has refreshed the menu by downscaling and focusing on refining the dishes they are well-known for. Regulars will be relieved to know that their signature Country Pot Pie dish still features on the lunch menu.

And with delights like Creamy Mushrooms & Annie's Summer Crumpets on the breakfast menu, we’re sure there will be plenty of hungry diners heading to Halswell bright and early. 

The revamped dinner menu is a reflection of the team’s commitment to fresh and honest dining. 

“Everything is made fresh on site, nothing is store-bought,” says Parker.

For a taste of good honest country dining, you can’t get much better than Apple Tree Farm Pork Belly, Confit of Rabbit Leg or French Lamb Rack. On the Starters menu, you’ll find delights like Smoked Salmon Parfait and Polenta Fingers.

The dessert menu is short and sweet but mouth-wateringly good.

For Parker, the chance to give The Old Vicarage a new lease on life has been on his wishlist for years. Parker and his wife, Bridget, bought the lease in 2007 when it was predominantly a coffee café. Seeing its potential, they developed it into a full service restaurant and bar by carrying out an extension and renovation in 2009. But this latest refurbishment is the biggest work they have undertaken on the restaurant since the expansion.

Whether you are an Old Vicarage regular or yet to visit the quaint building, the new look dining room and new look menu is well worth a visit.

Open for breakfast, lunch and dinner from 9 am till late 7 days a week, there’s no excuse not to visit the newest ‘old building’ in Christchurch.