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At Trent’s, creating a special wedding experience for every one of our clients is our top priority.

Over more than two decades, we’ve built a widespread reputation for hosting fabulous weddings with top quality dining and attentive service. From ceremony to dining, we have the experience and resources to provide a relaxed, sumptuous day that leaves you with the fondest of memories.

You are welcome to visit us and see the surroundings for yourself. A good time to come out is when we are setting up for another wedding which is most Fridays and Saturdays, from September to April, between 11 am and 1 pm. Please ask for the wedding information pack and take the time to view our wedding albums.

Paul Tatterson



Trent’s host and cater for only one wedding each day. This allows us to devote the whole day to you and you alone, ensuring that everything can be taken in a timely and stress-free manner. In addition, we employ our own catering and waiting staff. This means that you are the sole focus of our catering team and not one of several weddings being looked after by a third-party caterer.


Trent’s understand that each wedding is a unique event. While we are happy to offer guidance if requested, we are more than willing to tailor the occasion to your wishes. We continuously seek to improve the experience for wedding couples and their guests and welcome new wedding trends. Whatever your plans we can help!


Our venue is a 150-year-old building steeped in historical Canterbury ambiance. We believe that we have been operating continuously in this same building under the same ownership longer than any other wedding venue in Canterbury. We are very appreciative of the patronage received, which is a reflection of our reputation for reliability and quality gained from hosting over a thousand weddings since opening in 1997.


We understand the trust our guests have in us to ensure their wedding day is perfect, and we take this responsibility very seriously. We promise that we will always do our best to turn your dream into reality, and prove that we are deserving of your confidence.


Trent’s support locals by sourcing locally grown products:

Akaroa Salmon

Beef from Angus Meats (Sockburn).

Breads from Artisan Bakery (Prebbleton).

Salads and Herbs from Green Gold (Prebbleton).

Chicken from Cantab Gourmet (Christchurch).

Duck from Canter Valley (Rangiora).

Vegetables from Garden City Produce (Christchurch).

Seafood from United Fisheries (Sockburn).

Our House Wines are the North Canterbury based Pegasus Bay Winery “Main Divide” selection. This is a well-established and respected range of quality wines that are both locally grown and produced.


Our wedding coordinator will be delighted to make your acquaintance, and we can assure you they will give your every request and concern their utmost attention and effort.

Koru Photography

John and Sue in a field of daffodils


John and Sue Shanks have been the sole owners and managers of Trent’s since it opened in 1997. Prior to this they worked and travelled overseas for 15 years, eventually returning to the family farm to start a vineyard restaurant. They planted a four hectare vineyard, strengthened and restored the historic chicory kilns to become the beautiful venue it is today, before finally opening in October 1997. The 50 acre property has been in the Shanks family for over 50 years. The paddocks surrounding the venue are used for grazing cattle and horses with the large field of daffodils providing a dazzling display for early spring weddings.

VENUE MANAGER – Katrina Bate

Venue manager Katrina comes to us with over 12 years hospitality experience. Working at a diverse range of venues across New Zealand, specialising in events, functions and weddings. With a strong management background and a keen eye for detail. 

Originally from the UK but after being in New Zealand for the past 18 years considers this very much home. More than just a career but a passion. Excited to help you create your perfect day. There with you every step of the way with drive and dedication to creating something memorable. Daring to make the impossible possible. 

SALES MANAGER – Daniela Yankov-Reid

Daniela has worked in the hospitality industry for over 30 years. With a variety of experience from owning her own restaurants and hotel to Sales and Conferences, Hospitality Tutor and recruitment. Hospitality is in the blood and it has always been her passion in life.

Daniela now spends a lot of her time in Purau Bay on her lifestyle block, while also working for Trents Vineyard finding the perfect venue for her bride and grooms.

Chef Sho cooking the wedding gourmet BBQ buffet

IN THE KITCHEN – Sho Ishizuka

Sho has been with Trent’s since 2002 and has been Head Chef since 2007. His strengths are ensuring that every dish is consistently beautifully presented with wonderful flavours.  Sho runs the kitchen in a calm and orderly manner with a particular emphasis on cleanliness and neatness. Trent’s outstanding reputation for providing high quality cuisine is testament to his work.

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