Last month, more than 20 members of the far-flung Southern Branch gathered on a golden Central Otago autumn afternoon to tour Ayrburn Farm, Winton’s first large-scale foray into food and beverage. Our guide was George Watts, Senior Design Manager, who is involved in the master planning and design of Winton’s projects throughout New Zealand.

From Ayrburn’s origins in the 1860s, when the land supported crops to feed gold miners, its story has evolved into a carefully curated hospitality precinct. Today, that history remains tangible, with several heritage buildings meticulously deconstructed and rebuilt as part of the redevelopment.

Wandering through gardens and restored structures, now home to cosy bars and restaurants, the group experienced firsthand the design team’s thoughtful approach to heritage and detail. George’s anecdotes from the design and construction process added depth and personality, bringing the landscape’s transformation to life.

The afternoon concluded, fittingly, with drinks and nibbles at The Manure Room—a memorable finish to a richly layered visit. For anyone heading to Central Otago, Ayrburn Farm is well worth adding to your itinerary!