Andy came out from the UK in 2006. His journey to Head Chef at The Old Church has been an interesting one .Andy had two years as Senior Sous to Jamie Oliver in London, head Chef at the Mission, a stint in his own business The Tuki Kitchen and other great places in between.
For Sydney boy, Ash Jones, life as a chef began at the acclaimed Jaspers Restaurant under the guidance and inspiration of Head Chef, Carl Ellis.After moving to Hawke’s Bay in 2004, he was invited to take up the Senior Sous Chef position at Elephant Hill, and 18 months later was appointed Head Chef.
I am an artist and designer and owner of Homebase Collections. A collection of New Zealand Homeware designed and created at home for your home.
Our house in Napier is our base, it's been the inspiration behind the range of textiles I have designed and the beautiful things I have hand picked to compliment our Homebase range.
Hawke's Bay's Kooky sexy Miss Cherry Boomb is a Multi-talented, aerialist,Contortion,Cabaret and Cirlesque performer that travels Nz performing with Amazing producers and shows.
The Boomb Funk Variety Performers is the love child of the Kooky Sexy Miss Cherry Boomb and the Artsy Crafty Mrs Jane Doe. Together they have combined their talents for titillating tease and Pintrest addict design to bring captivating, kooky cabaret and burlesque to the masses.
Some would say it’s a very happy coincidence being a winemaker with a special interest in tasting the world’s best wines. But this is what drives Chris Scott in his quest to one day have his name attached to a New Zealand wine label that establishes a new global benchmark.
Owner and founder of Ash Ridge Wines, Chris only entered the wine industry 10 years ago, starting with a piece of dirt in the Bridge Pa Triangle Winegrowing region. In these few years Ash Ridge has gone from planting grapes, to making wine, to winning Hawkes Bay Winery of the Year, not once, but twice, in 2012 and 2014!
Christopher opened Zeelandt Brewery in Eskdale, Hawke’s Bay in August 2012 to showcase the ‘true to style’ brewing philosophy that inspired him while travelling through Europe. First working at St Austell Brewery in Cornwall UK in 2004, Christopher continued to hone his skills at Hallertau Brewery, Auckland before returning to the UK to complete his Diploma in Brewing Technology.
Argentinian Born, French Cuisine was always my most admired and enjoyed food. I had spent a large part of my cooking career working under a French Chef and after 8 years I felt eager to experience different cooking styles which is when I decided to travel. New Zealand has really opened my eyes to new styles of cooking and has played a big part in shaping me into the cook I am today. One thing that has always stuck with me is the strong focus I have on sourcing high-quality produce, using natural and organic ingredients and New Zealand producers.
Francky is a passionate chef and a perfectionist who has never been afraid to experiment with new techniques, textures and flavours. His international career has taken him all over the globe and earned him numerous accolades, including 45 medals and the New Zealand Chef of the Year title twice. He is also a member of the New Zealand Culinary Team.
Frankie has been working in the drinks and hospitality business for over half his life. Born and raised in the U.K, Frankie hails from the European city of romance, Birmingham. He is a dedicated, life-long Aston Villa fan as a result.
Geoff is a Hawke’s Bay wine specialist with over 20 years experience of tasting wines from around the world.
Although independent of all wineries, Geoff has been engaged to showcase Hawke’s Bay wines to a wider audience by representing the local growers associations at leading international and domestic wine trade shows. Geoff also organized the, highly publicised, Gimblett Gravels/Bordeaux Masterclass tastings in Taupo (October 2008), London (February 2009) and Hong Kong (June 2011).
Hugh Crichton joined the Vidal Estate winemaking team in 2004 and became Winemaker in 2006.
Hugh studied viticulture and oenology in Europe and New Zealand before establishing an international career in winemaking, working 21 vintages around the world. His experience includes working vintages in Saint Emilion, Bordeaux, Central Otago and Sicily, Italy. Hugh also worked several vintages at Millton Vineyards in Gisborne where his inspiration for environmentally conscious and organic winemaking and viticulture was fostered.
James set up Taste Cornucopia in 2009, with the aim of bringing flavoursome, fresh & approachable organic food to Hastings. Prior to this he spent eight years cooking in top restaurants in Europe including the Savoy Hotel, Quiqui da Costa, Pastorale and Heston Blumenthal’s Fat Duck.
After 20 years in the Auckland food and catering scene, which has included a solid association with the Film and TV industry, Jimmy Macken developed a serious passion for cooking meat over wood…
Advintage is one of New Zealands largest wine retailers and the operator of the multi award winning website advintage.co.nz
Pask Winemaker and Managing Director Kate Radburnd is one of New Zealand's most acclaimed winemakers. She commands an international reputation for her extensive record of award winning wines and her vision and contribution to the industry.
Held in the highest regard by the wine industry, Kate has sat in the role of Deputy Chair of the Wine Institute of New Zealand, has been a Director of the Wine Institute of New Zealand as well as New Zealand Winegrowers and is also the Chair of Judges at New Zealand's oldest wine competition, the Easter Show Wine Awards.
Number Ten Twenty Four Pakowhai Road, Hastings, is not just an address on a rural thoroughfare that eventually leads you to Napier and beyond. It’s the restaurant, culinary school and spiritual home of Kent Baddeley, chef.
Martin’s food philosophy is simple: Eat what’s in season, what’s local, and what’s fresh. Martin is a food TV personality, his recipes and food insights have featured regularly in various publications, and he has published two cookbooks, ‘Martin Bosley Cooks’ and ‘Martin Bosley’.
Paolo began his career in Italy’s first three Michelin Star restaurant, then cooked his way through the best kitchens in Tuscany before adventuring off shore to work in kitchens throughout Asia, the USA and Australia.
Pauline’s world revolves around food. She is a qualified dietician, whose experience includes working as a nutritionist here and overseas.
Peter Gough is the senior winemaker and viticulturist at Ngatarawa. His passion, knowledge and style make the ‘winemaker tastings’ a must-do.
Pete’s culinary career started in 1998 at the Stunned Mullet in Napier, now called Pacifica. He continued to further his craft working both at Vidal’s and Clifton Bay Café before moving to Western Australia for three years. Returning to NZ Pete settled at Corstorphine House Luxury Lodge in Dunedin for two years then doing a four year stint in Wellington working at Martin Bossley’s, KPR Catering and Liquidate. Then finally to Hawkes Bay in 2008 having secured a job as Sous Chef at Clearview Estate with Kerry MacKay, taking over as Head Chef in 2011.
Winemakers Richard Painter and Ant Mackenzie make up the talented team responsible for crafting the Te Awa Collection wines.
Richard Painter has worked in a number of different wine regions around New Zealand as well as the USA, where his love for full-bodied reds began.
Rod spent nine years as winemaker at Vidal Estate in Hawke's Bay and was awarded New Zealand Winemaker of the year in 2006. He left later that year with a few ideas about what Hawke's Bay wines could be like, where the great ones would come from, and started Rod McDonald Wines.
The Ruth Pretty Cooking School started in 1993. Demand from participants for those great kitchen implements and speciality foods saw us opening the Kitchen Shop in 1995 and expanding it in 2000.
Ruth loves to share her enthusiasm for food and entertaining. She is a regular contributor to radio and television programmes, and since 1999 has her own column in the Dominion Post Weekend Indulgence magazine section.
Ingrid Starnes is a New Zealand designed and made label, established in 2009. Ingrid comes from a pattern-making and design background.
Natural materials and traditional elements are celebrated with vintage elements such as laces, embroidery and contemporary takes on classic styles present in the collections.
Ingrid designs her signature prints and dyes silk to custom colourways to ensure that pieces remain exclusive.
At the end of 2013 Ingrid Starnes and her partner Simon Pound launched a fragrance that is stocked throughout New Zealand and by the magazine Monocle’s retail stores internationally.
Stephen Tindall creates dishes with wow factor - the kind of food that not only looks great, but is just as pleasing to the palate.
His culinary skills have been expertly crafted by years working both in New Zealand and internationally. His career begun with formal training at Auckland Institute of Technology (now AUT) and has gone from strength to strength.
Old surfers never die, they buy up a coastal paddock and plant grapes on it. It wasn’t really that straight forward for Tim Turvey. After years of hard graft in various pursuits, he let his interest in wine get the better of him when he and partner Helma van den Berg bought a block of land on the coast at Te Awanga.
Tony studied a degree course in wine making at Charles Sturt University in Australia while gaining practical experience working on vineyards in New Zealand and Australia. He joined Sacred Hill in 1985 managing the estate vineyard for the Mason family and was there at Sacred Hill’s inception a year later. He then departed to further his vineyard and winery experience offshore, returning to his roots at Sacred Hill in 1994.