New restaurant and bar opens in Christchurch - but don’t mention the ‘C’ word

Wednesday, 8 July 2026

James Tully has opened Hayez, a new restaurant and bar in Christchurch inspired by his upbringing in the UK.

A “dark, moody” and “gritty” restaurant and bar has opened in Christchurch inspired by its owner’s upbringing in the UK - and while it’s laid back, there’s just one rule.

“Don’t call me a chef, ever. I don’t like the word chef, I hate it,” Hayez owner James Tully said. “I’m a cook.”

The aversion to the word stretches back to being “berated by so many chefs in the UK, having to call them ‘chef’ all the time”, so when he stepped into the role himself, the word became off-limits.

The interior of Hayez in Christchurch features a dark, gritty fit-out inspired by Camden Town and Brooklyn.

“I love to cook food for people, nothing brings me more joy than a table of two sitting here eating food with some nice wine.”

Formerly a gold store, and more recently an op shop, Tully has transformed his small 100m² space to live up to the vision he always had for his own restaurant: “dark, moody … Camden Town/Brooklyn vibes”.

“It’s all about punk rock … that gritty … moody attitude.”

Tully says he wants the Christchurch restaurant to be known for good food, good wine and a laid-back atmosphere.

Hayez takes its name from where Tully grew up - a place George Orwell once described as the most “godforsaken place” he had ever struck - replacing the ‘s’ with a ‘z’ as that was its common graffiti spelling.

“Mum was horrified I named it after our home town.”

For several years he bussed two hours each way from his home in Hayes to a catering college in Watford.

The $24 Scotch egg is served with a celeriac and caper remoulade.

Now in Christchurch, he has spent months bringing his new restaurant to life, designing it and putting in the hard yards on the tools whenever he could, sometimes working into the early hours.

Tully’s mum had a hand in the creation, visiting from the UK to help build the booths and sew the aprons, made from ripped jeans.

He said his mum was “old school” and “very handy” in making everything from cushions and clothes to reupholstering.

Formerly a gold store and later an op shop, this Warrington St space has been transformed into Hayez, a new restaurant and bar in Christchurch.

Tully has been a chef for 20 years, working around the world and at Dux Dine in Christchurch, and recently decided it was time to work for himself.

“I just took the gamble and threw the kitchen sink at it.”

Tully and friend Mike Blackburn, who he said is a “phenomenal wine guy”, are currently the only ones staffing the eatery. which offers a diverse range of vino and a seasonal menu.

One of the current highlights is the pork Scotch egg - classic English fare, though this $24 version is elevated with a celeriac and caper remoulade.

“A lot of my influences come from England; a Scotch egg is something I like to eat.”

But he said there wouldn’t be any menu “staples”.

“I want to be known for good wine and good food.”

* Hayez is at 9/57 Warrington St in Mairehau, Christchurch.