Pictured above: Tom and Nicole Peake have created New Zealand’s best burger, the Peake Beef Burger. Credit: Derek Morrison
How a small food truck in The Catlins won big at Burger Nation 2025, and the husband-and-wife duo behind the thriving business.
When it comes to burgers, size doesn’t always matter – at least not in terms of location. Peake’s Kitchen, a humble food truck and country store in the remote town of Papatowai in the Clutha District, has officially been crowned Supreme Winner of the Burger Nation competition for 2025. Beating out competition from big-city restaurants, their Peake Beef Burger was voted – by diners – the best in Aotearoa, earning them national recognition.
Husband-and-wife duo Nicole and Tom Peake are the masterminds behind Peake’s Kitchen, and their passion for quality ingredients, innovative flavours, and creating a great customer experience has driven their success. NZBusiness caught up with the pair to talk about their big win, the challenges of running a food truck in a remote location, and what’s next for Peake’s Kitchen.
Congratulations on winning New Zealand’s best burger! What does this recognition mean for you and Peake’s Kitchen?
It honestly means the world to us to be crowned the Supreme Winner of the annual Burger Nation competition for 2025! This isn’t just a win for us- it’s a great achievement for our wider Catlins community. It is also a celebration of the passion, craftsmanship, and love that goes into every burger we make. To have Kiwis from all over the country, as well as international visitors, enjoy our Peake Beef Burger and vote it as the best in Aotearoa is an incredible honour. This recognition fuels our drive to keep pushing the boundaries of what a great burger can be!
Your Peake Beef Burger beat out competition from big-city restaurants – what do you think sets your burger apart?
We believe the magic of a truly great burger starts with the quality of its ingredients and the care that goes into crafting the end result. Many of the elements of our Peake Beef Burger are thoughtfully made in-house using locally sourced ingredients from our trusted suppliers. We hand-grind real Hereford steak into juicy beef patties, pinot noir pickle fresh beetroot, make our own Peake relish (diced tomato, onion, pickles), and our own creamy garlic aioli. The addition of McClure’s pickles gives extra flavor and crunch. A lot goes on behind the scenes to make this burger the best possible in Aotearoa, and it’s incredibly rewarding to see it recognised on a national stage.
What sets us apart isn’t just the ingredients – it’s the passion, technique, and dedication we bring to every burger. You don’t need to be in a big city to serve top-quality food, and we are proud to be able to put our little corner of the country on the culinary map.
I’m sure that running a food truck in a remote location like Papatowai has its challenges. How have you built a strong customer base and kept your business thriving?
Running a food truck in a remote location like Papatowai definitely comes with its challenges, but we see it as an opportunity rather than a limitation. Building a strong customer base is all about connection. We’ve created a great following by consistently delivering an unforgettable experience, engaging with our followers, and sharing our journey through social media.
Our customers range from locals to travellers, food lovers, and adventurers who seek out unique, off-the-beaten-path experiences. We love that people make the road trip to Papatowai not just for the stunning scenery but for a great meal as well. The support we have received from both our local community and visitors has been incredible. It is a daily reminder to us that when you put love into what you do, people will find you – no matter where you are.
Food trucks operate in a unique business space – what are some key lessons you’ve learned about running a successful food business?
Running a food truck is an exciting and ever-evolving adventure, and we have learned so much along the way. We first started during COVID, offering takeaway meals from “Betty,” our beloved Bedford food truck, and since then, we’ve grown into our Country Store and added “Archie,” our custom Airstream-style prep kitchen.
One of the biggest lessons we’ve learned is that success is not just about making great food, but creating an experience for our guests. Adaptability is also key. You are constantly working around weather, fluctuating demand, and visitor numbers. You have to be ready to pivot, problem-solve, and embrace the unexpected. Most importantly, it’s about building positive relationships – whether it’s with your local community, your loyal followers, or fellow business operators. At the end of the day, it is about bringing people together, sharing stories, and creating memorable moments one bite at a time.
Winning a competition like Burger Nation could bring a surge in demand. How are you preparing for increased attention and potential business growth?
We have always prided ourselves on having strong, efficient systems in place, allowing us to deliver high-quality food consistently, even in a fast-paced environment. More importantly, we have a small, incredible team of like-minded people who share our vision and passion for growing Peake’s Kitchen. Their dedication and hard work are the backbone of our success, and we are ready to take on whatever comes next together.
Winning Burger Nation is an incredible honour and a huge milestone for us. We are beyond excited to see how this recognition of our efforts will shape the future of our business and bring even more visitors to the stunning Catlins region.
The hospitality industry is facing challenges like rising food costs and staffing shortages. How have you adapted to these pressures while maintaining quality?
Challenges like rising food costs and staffing shortages are realities in the hospitality industry, but we have always believed that the key to overcoming them is adaptability and staying true to our core values. Rather than cutting corners on quality or drastically raising prices, we focus on delivering exceptional value, because we know that when people experience our bold flavours and real craftsmanship, they will recognise its worth.
We are incredibly lucky to have a talented team who genuinely care about what they produce. At the end of the day, people don’t mind paying a little more if they know they are getting something truly special. We do our best to optimise ingredient use, have a seasonal menu and maintain a positive work environment for us all.
Hospitality is a unique culture and any industry has its challenges, but we love it.
Sustainability and sourcing quality ingredients are important in today’s food scene. Can you tell us about your approach to sourcing and food waste management?
Sustainability and quality go hand in hand for us at Peake’s Kitchen. We believe great food starts with great ingredients, which is why we source as much as possible from trusted local suppliers. Not only does this ensure freshness, but it also supports our local economy and reduces the environmental impact of long-haul transportation. To minimise food waste, we keep our menu intentionally small and seasonal, allowing us to prep our menu fresh daily and use ingredients at their peak (no pun intended). Portion control is also another key factor – we carefully craft each meal to ensure consistency while keeping waste to an absolute minimum.
Beyond the kitchen, we are committed to making responsible choices in how we serve our food. We use eco-friendly, compostable serve ware whenever possible to reduce our footprint and do our part for the planet. Sustainability isn’t just a trend for us – it’s a commitment to doing things the right way, from sourcing to serving, so future generations can enjoy both great food and a thriving environment.
What advice would you give to other food truck or hospitality business owners looking to build a strong reputation and loyal following?
Building a strong reputation and a loyal following in the hospitality industry isn’t just about serving great food – it’s about creating a connection with your customers.
One of the most powerful tools these days is having an active and authentic social media presence. We use ours not just to showcase our food, but to share our journey, highlight our incredible team, and give people a behind-the-scenes look at what makes Peake’s Kitchen special. Engagement is key whether that is in person or online. We interact with our guests daily, listen to their feedback and show appreciation through giveaways and special offers. Our followers and customers are a huge part of our story and we are so thankful that they are passionate supporters of what we do.
Whether someone is visiting for the first time or the fiftieth, they should feel the same warmth, excitement and satisfaction every time. If you focus on providing genuine hospitality that people want to return for, then your reputation will naturally grow in a positive way.
Read more: The sweet taste of small business success
Finally, what’s next for Peake’s Kitchen? Any plans to expand, introduce new menu items, or capitalise on your Burger Nation success?
Peake’s Kitchen is always evolving! We love experimenting with what works, what doesn’t, and how we can keep our offerings fresh and exciting for all of our guests. While we are committed to maintaining the charm of our small-scale food truck and country store, we are also optimistic about the new journey ahead with winning this year’s Burger Nation competition. Expansion doesn’t always mean getting bigger – it means getting better.
One thing is for sure – this win is just the beginning. Watch this space!
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