About The Sauce Kitchen
Jill Elliott and Gabrielle Lewis purchased the Sauce Kitchen in May 2009 with a complete revamp they are now the new hot spot on the High Street, an espresso bar popular with fashionistas The Sauce Kitchen have a large and loyal following.
Gabrielle and Jill have between them a long history in the hospitality industry. In 2007 and 2008 Gabrielle and Jill restarted the Duvauchelle store on the Banks Peninsula and added a Bar and Bistro, a venue that became very popular with the locals and tourists for the great food and hospitality. Jill and Gabrielle held monthly events such as French & Spanish evenings, Saint Patricks Day, Cocktail Party, and many more. Gabrielle brought her baking skills to Duvauchelle and baked Duvauchelle sourdough daily along with foccacia and brioche.
Prior to this Gabrielle was a tutor in Hospitality and Cookery at The New Zealand School of Food and Wine for eight years during this time she won a scholarship from the restaurant association to travel to Spain, Portugal and the U.K. She completed Wine and Spirits Education Trust Advanced Certificate (London) won South Island Sommelier of the year. Gabrielle has been catering and running events for Hays restaurant from 1996 until 2006. Her popular evening cookery classes included finger food, bread making and pasta. She also taught classes in barista training and wine appreciation. Gabrielle has worked in restaurants in Sydney and Christchurch.
Jill completed her catering training in Scotland 1991 after which she worked her way around the world settling in Christchurch in 1996, upon coming to Christchurch she worked primarily for Vivace coffee after which she worked in warehouse management before coming back to hospitality with the opening of The Duvauchelle Store and Bistro in 2007.
Jill Elliott and Gabrielle Lewis (left ) with Executive Chef James Durrant and Sommelier Nikki Mansfield at Gordon Ramsey’s Maze restaurant Grosvenor Square London