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The Robinsons return

 Like the mythical phoenix, Beannie Café at 198 Jackson Street has emerged from the clutter of earthquake strengthening – renewed but also with important elements of the past.

The former Café Tart has a new name, new décor and new owners, Bev and Annie Robinson. The mother/daughter team is, however, far from new to the Jackson Street café scene. Bev previously operated Palace Café, with Annie as manager. During seven years at Palace, they built a reputation for excellent food and personal service, which they have brought back to the street with Beannie Café after a two-year absence.

Bev took a break from café ownership during those two years, but continued to do catering and operated “on call” for other cafés in Petone and Lower Hutt. Annie took time off to have a baby. 

With Beannie Café, both have enjoyed renewing the acquaintances with former customers and looking at how they can continue to attract new ones. 

“It’s great getting back into the vibe of Jackson Street,” Bev says. “It’s a really special place. There’s so much going on here and we’ve always enjoy being part of it.”

The pair believe Beannie Café (the name a composite of Bev and Annie) epitomises what Petone is all about. It’s intimate, busy and friendly. It’s a place to have lunch with friends, to have a comfortable business meeting, or to take time out for yourself with a coffee and muffin out the front, inside or in the sunny courtyard at the back.

The food is like the café – everything’s done on a small scale. That suits Bev and Annie, because it means the food is always fresh and can be changed or tailored to customers’ tastes very easily. 

The fare includes freshly baked counter food – made every day on the premises from locally supplied produce – and and a big blackboard menu that has daily specials. 

Bev’s famous seafood chowder is back, along with some of the other Robinson favourites. However, there are plenty of new home-style dishes and cakes. 

Although the set menu is extensive, Annie says staff will try to accommodate variations or special requests.

“If it’s not on the menu, we’ll do our best to make it for you,” Annie says. “As long as we have the ingredients it’s usually not that difficult, but it makes a big difference to a customer. Too often cafés are so set in their menu that they fail to provide what customers really want.”