A new event is hitting the Whanganui riverside for summer, highlighting businesses and making the most of the longer evenings.
The Dockside Social has been created by Co-Lab, a collection of Whanganui businesses, including Vaughan Campbell of Good Bones Distillery, Nikki Oesterle and Adrian Rumney of Papaiti Gin, Charlie Meyerhoff of Pique Bars and Andrew Henshaw of Roots Brewing.
“The Whanganui Co-Lab’s aim is to bring businesses together to create outstanding hospo experiences in Whanganui,” Oesterle, who is also Mainstreet Whanganui chairwoman, said.
The Co-Lab had been in the works for some time, but Oesterle realised how well the idea functioned, and was received, at the reopening of the Sarjeant Gallery on November 9.
Outside the core group, Co-Lab also works with a variety of food truck owners and caterers.