The Shout Magazine (New Zealand)

Spotlight on a local: Jack Hackett’s

Each week we will be featuring a local bar, pub or club to help boost the Kiwi hospitality industry and encourage customers to get out and explore!

This week, Alex Rennison gives us an insight into Wellington Irish Pub, Jack Hackett’s.

How has business been going since New Zealand moved to Alert Level 1?
Business has been good. Each day we are seeing more and more patrons walking through the door, which is great! Having live sport back is massive for us on the weekends with the EPL and Super Rugby being a massive draw card.

What have you been doing to encourage customers to come back to your local?
Honestly, I don’t think many people are needing a reason for a pint! With our Happiest Hour promotion, customers are getting 24% off everything between 5pm and 6pm every day which is a great incentive to come out, if they even need one!

How would you describe the atmosphere of your venue?
Warm, inviting and laid back. The perfect spot for a laugh with friends over a pint or a hearty pub classic. There is nothing pretentious going on here, just some good craic!

What is your signature drink?
Guinness, what else? Officially voted the best Guinness in New Zealand in 2018, we even have the plaque to prove it. After that, we offer a pretty mean Irish Coffee.

Why do you think your local stands out from the crowd?
Everything can get a little crazy on Courtney Place or Cuba Street, Jack Hacketts offers a sanctuary away from it all with friendly staff and a cold pint!

What are your 3 top tips for being a great bartender?
1. Listening, like actually listening, to customers. Bartenders are often half therapist for their customers, the ability to have genuine conversations with their customers over the bar is a huge asset!

2. Behind the bar, you can find yourself pouring a pint, taking a reservation over the phone, chatting gossip with a regular and clearing tables, sometimes all at the same time. The ability to multitask is massive! 

3. Everyone knows that pouring a Guinness is a skill requiring a two-part process, but to achieve a settled heavy mass of velvet black beer under a smooth, creamy white head that sits just above the lip of the pint glass, now that’s an art!

To nominate a local to be featured, email or send us a message on social media @theshoutnz!

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