FRESH FOCUS
UNO editor Hayley Barnett discovers Cherrywood’s sweet spot, Fikâ.
Around 18 months ago, Shawn and Tracy Kenny took one look at a small Cherrywood neighbourhood bar and decided this must be the place.
Tracy had taken over the day-to-day running of their branding agency business and Shawn was returning to his roots in hospitality, where he first cut his teeth in his family’s Wellington venues.
They set about transforming Fikâ from what was once called Neighbourhood, giving it a fresh, more modern feel, and added a café. A year and a half on, the tidy yet unpretentious space is managing to retain its loyal customer base while drawing in a whole new, younger crowd.
“We’d recently bought an ice cream truck, named Fikâ, named by the former Swedish owner,” explains Shawn. “Fikâ is a Swedish word meaning to take time out and appreciate the good things in life. When I found out what it meant, it just made sense to use it for this space.”
Alongside being a haven for slowing down, Fikâ centres on supporting local and producing good food from quality New Zealand ingredients. Fresh fish arrives daily from East Rock in Gisborne, milk comes straight from the Volcanic Creamery in traditional pails, and the chef grows her own blueberries at Blueberry Hill Farm in Whakamārama. Local bakers Just Breads supply loaves that rival any classic sourdough, while all other baking is made in-house each day.
Shawn lights up when he talks about the craft behind every product that passes across his counter. If he can support small operators, he will, and if the team can make it in-house, they do.
“People really notice when it’s local,” Shawn says. “And they care.”
His team is another big part of what makes Fikâ stand out. Kylie Overton, who previously cooked for a high-end chef in the Lake District in England, returned to the kitchen after raising children. Shawn encouraged her to experiment, and she’s been shaping the flavours ever since. Rebecca Hunt joined shortly after, bringing her own creativity to the in-house baking. Between them, they fill the cabinet with a mix of traditional favourites and new flavours.
Under the new ownership, large-plate dinners have been replaced with shareable options that encourage guests to try a range of dishes without breaking the bank. Classic breakfast items come in small and large sizes; the Smashed Avo and Feta is a standout, and even the smaller serving is generous. The Chicken Bao Buns and Greek Salad with fresh fish are UNO favourites, and few can resist Fikâ’s famous savoury scroll when walking past.
“That’s a crowd favourite,” laughs Shawn.
Evenings bring approachable dishes, drinks, live music on Sundays, quiz nights, and themed events, keeping that neighbourhood energy alive.
Shawn’s simple intention of feeding people well, knowing them by name, and keeping everything as close to home as possible has paid off. The trick, he says, is to keep the focus steady.
“It’s important to be genuine and keep the doors open to everyone in the community,” he says. “That’s what it’s all about.”