Sam’s hospitality journey began long before Postmasters. Growing up in the UK, he was surrounded by a family culture of “cooking what you grew” and making the most of seasonal produce from the garden. That early experience shaped his attitude toward food and waste.
As a young child, he felt a strange pull toward New Zealand. “When I was four, I saw New Zealand on a map and just… connected with it,” Sam says. “Years later, when I arrived here, I felt this overwhelming sense of home.”
That feeling went even further when he arrived in Queenstown, where the nightlife, ski fields, and summer mountain sports sealed the deal. Sam built a career in hospitality, developed a strong work ethic, and eventually became self-employed, jumping to owner-operator when the opportunity to take on Postmasters came up.
“I’ve always believed that if you do the right thing, the right things will come your way,” he says.
Sustainability that’s just… normal
Postmasters doesn’t wave a big green flag or throw around words like “zero waste.” Their approach is simpler than that: just make smart decisions, keep waste to a minimum, and treat resources with respect.
“There’s no formal waste reduction strategy here,” Sam says. “But that doesn’t mean we don’t think about it. It’s always been driven by a belief in doing what’s right and making it work for us.”
In the kitchen, Sam says he is big on correct storage, using the whole product, using any waste in different products, utilising pre-prepared or frozen products where applicable.
Accurately portioning at every stage is also important to ensure food is not being washed down the drain or coming back from tables to be thrown away.
No takeaways and a win(e) for the planet
When it came time to tackle the single-use waste of takeaway coffees, Sam and Maria made a bold move removing the takeaway option altogether.
Rather than fighting the endless cup debate, they asked a simple question, what makes the most sense for the business and for guests?
Turns out, the answer was to encourage people to sit down, slow down, and enjoy their coffee on-site. “It’s more sustainable, it’s more personal, and honestly, it’s a better experience,” says Sam.
Another small change that’s had a big impact is their partnership with Mount Edward Winery. By serving wine on tap, each 20-litre keg saves 26 bottles and two cardboard boxes from heading to the recycling bin. Even better? The kegs are reused, and the wine stays fresher for longer.
“It’s a great product, and it adds value for our guests,” Sam says. “It’s also just a smarter, cleaner way to do things.”
A menu for everyone
Ask Sam what his favourite dish on the menu is, and he’ll pause. “I don’t have a favourite thing on the menu,” he says. “I have a favourite menu that’s designed to make everyone happy.”
That menu shifts with the seasons and champions local suppliers wherever possible. Many of the herbs are grown in their own garden, and the kitchen caters to a range of dietary needs including gluten-free, thanks to a dedicated coeliac-friendly fryer.
Whether you're popping in for a relaxed long lunch, sipping a local wine in the sunny garden bar, or refuelling after a bike ride through Arrowtown, there's something here for everyone.
Keeping it real in Arrowtown
Postmasters might not have a shiny sustainability badge or a zero-waste certification on the wall, but maybe that’s the point. What you’ll find instead is a place where choices are made with care, traditions are respected, and the food is as down-to-earth as the people who serve it.
So next time you're in Arrowtown, make a stop at Postmasters. Have a glass of wine on tap, enjoy a dish made with local love, and know you're supporting a business that's built on doing the right thing, even if it’s just one compost bin at a time.