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Key Ingredients to Wellington Hospitality with Cosmo

Few people know Wellington hospitality as intimately as Cosmo Hawke, owner of iconic bars Ascot and Regent and co-founder of Fruit Cru, an organic fruit winery.

Words by: John Son

Photos by: Anna Briggs

Cosmo’s hospo journey began across the ditch, where he opened Badger Vs Hawk in Melbourne, before he returned home to Wellington to set up Ascot and Everyday Wine. It makes for a glittering resume, yet he remains incredibly humble about it all - when asked to summarise his current business ventures, he simply describes them as “two bars and a winery”. We had a chat with him to dig a bit deeper.

Cosmo with his back turned to the camera working in the production space of Fruit Cru.

What inspires you when creating a space?

It takes so many people to create a hospitality space. I do my part, but it's far less important than the contributions from regulars, staff (past and present) and suppliers. For my bit, I draw inspiration from my friends and family, as well as from past experiences. I try not to pay attention to what my peers are doing, but instead take ideas from other industries and occupations. These spaces are never complete, but are constantly progressing and evolving along with the people that occupy them.

What do you think are the key ingredients to running hospitality venues in Wellington?

Salt and pepper.

What makes Wellington special?

We owe a lot to our surroundings: the harbour, the hills and the beaches. All within walking distance of the city and all offering inspiration, freedom and refuge. The power to recharge and reflect, ready to return and carry on.

Ascot has been an institution in Wellington since opening in 2018. Why do you think it has resonated with locals so much?

I'm flattered to hear Ascot referred to as an institution, but I feel like we still have wee way to go to earn that title. As a venue, it means many things to many people, and I never try to guess or understand them. I'm just grateful people keep coming back and hope the venue can continue to be a part of this city for many years to come.

What do you want people to experience when visiting Ascot or Regent?

Acceptance above all else. I love seeing people from different walks of life come together to share a space and listen to a record. Our city is a small one, and there is no room for exclusion and bad manners. Ascot and Regent are public spaces, and all are welcome.

What excites you about the future of Wellington hospitality?

I try not to think too much about the future and instead enjoy things as they are, because already there are so many people doing amazing things. I could make a list of what excites me now, but you might run out of ink. If you see me on the street, hit me up for a recommendation.

Where's your favourite spot in the city when you're not working?

Find me at the TSB Arena supporting the Wellington Saints on their way to winning another NBL title!

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