The Tapanui resident has stepped into the role of head chef and has been busy putting the final touches on all things kitchen related.
"I’ve jumped in the deep end and haven’t stopped since I started four weeks ago," she said.
"The venue is an amazing space, especially on a sunny day.
"I’ve been able to start from scratch preparing the menu, stocking the modern kitchen with the latest gadgets, picking the plates and cutlery and organising staff."
Miss McIvor said she had always loved cooking but never expected to become a chef.
"I’ve always enjoyed making people feel good through food.
"There’s something about cooking for special events like weddings, birthdays that makes you feel you are part of the memories. I started cooking at a very young age and ended up completing hospitality papers at SIT alongside school, work and playing rugby.
"I’ve worked for Mataura Licensing Trust as a kitchen hand and worked my way up, and then on to various places in Christchurch including working alongside Michelin Star chefs.
"I’m looking forward to bringing what I’ve learnt to Arches and offering something fresh for Balclutha."
She said word was already reaching far and wide, the team were expecting people to travel in to enjoy the flavours and ambience of the restaurant and bar.
"We hope to push the boundaries of food in Balclutha while still offering what people love. The menu will display as much locally grown and sown produce as possible including meat from Milton Butchery, bread from Bannerman’s Bread and eggs from Tony and Michelle Pringle [Agreeable Nature] as well as Kaka Point Honey.
"The vegetables are locally sourced from Invercargill and we’ll also have fresh fish from Harbour Fish in Dunedin. It’s one way we hope to give back to the community."
She said the menu will be built over the coming months.
"So much hard work has gone into Arches and it speaks for itself. We’re looking forward to serving you in our modern, fresh fine-dining space."
